Three Sisters Stew (Vegan)

2 cups butternut squash cut into 1-inch cubes
1 teaspoon ground cumin
Kosher salt, as needed
Black pepper, as needed
2 tablespoons neutral oil, such as canola
1 large yellow onion, diced
3 garlic cloves, minced
4 cups low sodium vegetable stock
1 medium yellow squash, diced
1 (15-ounce) can pinto beans, drained
1 (15-ounce) can black beans, drained
1 can Rotel tomatoes and diced green chilies
2 cups fresh or frozen corn kernels
1 tablespoon dried cilantro

1. Season butternut squash with cumin, salt and pepper. Heat oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat until it shimmers. Add butternut squash, in batches if necessary, and cook, turning as needed, until lightly browned on all sides, 5 to 6 minutes. Transfer butternut squash to a bowl and set aside.
2. Add onion to pan and sauté, stirring occasionally, until translucent, 5 to 7 minutes. Add garlic and sauté, stirring occasionally, until lightly colored, 2 to 3 minutes. Return butternut squash to pan, along with stock and yellow squash, and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 30 minutes.
3. Add beans, corn, tomatoes and chilies and cook, uncovered, over medium heat until stew has thickened, about 40 minutes. Add cilantro and season to taste with salt and pepper.


Serving Size: Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user STUTLERTONI.