Three Sisters Stew

Three Sisters Stew, with bread

Makes 2 quarts, serves 4

• 3 tablespoons olive oil
• 3 cups peeled, cubed butternut squash or sugar pumpkin (1 1/4 pounds)
• 1 cup diced onion (1/2 large onion)
• 1 dried ancho chili pepper or fresh poblano pepper (same pepper)*
• 2 teaspoons smoked or sweet paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon salt, or to taste
• 2 cups water, divided
• 1 (15 ounce) can diced tomatoes
• 1 cup kernel corn, frozen or canned (drained)
• 1 (15 ounce) can pinto or black beans, rinsed and drained

*If substituting a hot pepper for the mild ancho/poblano, halve chili pod lengthwise and cut out stem and seeds before adding to stew. Discard chili before serving.

In a Dutch oven or saucepan heat oil on medium-high and sauté squash and onion 5 minutes. Add chili, paprika, cumin, coriander, salt, and half the water. Mix to coat squash with seasonings. Bring to a gentle boil, cover, and steam 5 minutes. Mash some of the squash cubes (thickens the stew). Add remaining water and tomatoes. Reduce heat, cover and simmer 20 minutes. Add corn and beans, cover and simmer 15 minutes.