Three Sisters Harvest Stew

Name: Three Sisters Harvest Stew
Ingredients: 2 tablespoons olive oil; 1 -2 1 -2 cup vegetable broth or 1 -2 cup chicken broth; 1 large onion, chopped; 3 -4 garlic cloves, chopped; 1 large carrot, cut into 1 inch chunks; 3/4 cup butternut squash, cubed (you can find squash already peeled and cubed in the frozen food section); 1 (15 ounce) can chickpeas, drained (or any other beans); 1 cup frozen corn kernels; 1 teaspoon dried sage (gives an earthy flavor); 1 dried chipotle chile (or 1 teaspoon chipotle powder or to taste); salt; 1/4 cup fresh parsley, chopped (or 1 tablespoon dried parsley)

12 ingredients

6 steps

Ingredients

2 tablespoons olive oil
1 -2 1 -2 cup vegetable broth or 1 -2 cup chicken broth
1 large onion, chopped
3 -4 garlic cloves, chopped
1 large carrot, cut into 1 inch chunks
3/4 cup butternut squash, cubed (you can find squash already peeled and cubed in the frozen food section)
1 (15 ounce) can chickpeas, drained (or any other beans)
1 cup frozen corn kernels
1 teaspoon dried sage (gives an earthy flavor)
1 dried chipotle chile (or 1 teaspoon chipotle powder or to taste)
salt
1/4 cup fresh parsley, chopped (or 1 tablespoon dried parsley)

Directions

1

In a large stew pot, heat the olive oil.
2

Add the onion and stir to coat with oil.
3

Saute until golden, then add garlic, carrot, squash, beans, corn, sage, chipotle, and salt. Add broth a bit at a time until you are satisfied with the consistency.
4

Simmer until squash is tender, then add chopped parsley and stir.
5

Serve hot.
6

I often sustitute a 10 oz. package of frozen pureed squash for the cubed squash for a smoother texture.