Three Sisters Stew

Ingredients

• 1 (6 lb.) hubbard squash, cooked whole
• 1 Tbsp. cooking oil
• 1 large onion, chopped
• 1 large green pepper, chopped
• 2 cloves garlic, mixed
• 1 (28 oz.) can whole tomatoes
• 1/2 c. water
• 1/4 c. yellow cornmeal
• 1 can green beans, cut
• 2 cans kidney beans
• 1 small can tomato paste
• 4 ears corn-on-the-cob, shucked and cut into 2-inch pieces
• 1 corned beef brisket, cooked
• salt and pepper
• 1 tsp. thyme
• 2 tsp. chili powder
• 1 tsp. cumin