Can I use either sugar pumpkin or butternut squash in this stew?

Yes, the recipe specifies using either a small sugar pumpkin or a large butternut squash, about 2 pounds, which are roasted until tender before being added to the stew.

What kind of chilis should I use for this stew?

You can use 1 or 2 small fresh hot chilis, seeded and minced for a spicier kick, or a 4-ounce can of chopped mild green chilis for a milder flavor.

Can I use canned beans for this recipe?

Yes, the recipe calls for 2-3 cups of cooked or canned pink or pinto beans, which should be drained and rinsed before adding to the stew.

Is it necessary to let the stew stand for a couple of hours before serving?

While not strictly necessary, the recipe suggests letting the stew stand for a couple of hours if time allows, as this can help the flavors meld before reheating and serving.

How thick should the stew be?

The stew should be thick and moist but not soupy. If it's too thick, you can add additional vegetable stock or water as needed to reach the desired consistency.

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‘Three Sisters’ Stew
[Vegan]

NA By: Nava Atlas

Author Bio

Nava Atlas is the author and illustrator of many books on vegetarian cooking, most recently... Read More

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A vibrant bowl of vegan 'Three Sisters' Stew, featuring chunky roasted squash, red beans, yellow corn, and diced tomatoes, garnished with fresh green cilantro.

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'Three Sisters' Stew [Vegan]

218

Dairy Free

Vegan

Here’s a great main dish option for Thanksgiving dinner. It’s somewhat like chili, though more about the squash than beans. In Native American mythology, squash, corn, and beans are known as the “three sisters” — the very crops that the harvest festival of Thanksgiving is meant to celebrate! If you... Read More

Ingredients You Need for ‘Three Sisters’ Stew [Vegan]

1 small sugar pumpkin or 1 large butternut squash, about 2 pounds
2 tablespoons olive oil
1 medium onion, chopped
2-4 garlic cloves, minced
1 medium green or red bell pepper, cut into short narrow strips
1 16-ounce can fire-roasted diced tomatoes, with liquid
2-3 cups cooked or canned pink or pinto beans, drained and rinsed
2 cups corn kernels from 2 large or 3 medium ears, or frozen
1 cup homemade or canned vegetable stock or water
1 or 2 small fresh hot chilis, seeded and minced or 1 4-ounce can of chopped mild green chilis
2 teaspoons ground cumin
2 teaspoons chili powder or mesquite seasoning
1 teaspoon dried oregano
Salt and freshly ground black pepper
1/4 cup minced fresh cilantro or parsley

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How to Prepare ‘Three Sisters’ Stew [Vegan]

Preheat the oven to 375°F.
Remove stem from the pumpkin or squash and cut in half lengthwise. Cover with aluminum foil and place the halves, cut-side up, in a foil-lined shallow baking pan. If your knives aren’t sharp enough, wrap the pumpkin or squash in foil and bake it whole.
Bake for 40-50 minutes, or until you can pierce through with a knife, with a little resistance. When cool enough to handle, scrape out the seeds and fibers (clean the seeds for roasting, if you’d like). Slice and peel then cut into large dice.
Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
Add the pumpkin or squash and all the remaining ingredients except the last 2, and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20-25 minutes. Season to taste with salt and pepper.
If time allows, let the stew stand for a couple of hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and moist but not soupy; add additional stock or water if needed.
Adjust seasonings to your liking. Serve in bowls.

Notes

If you’re short on time or can’t deal with chopping and peeling pumpkin or squash, you can get peeled, cut raw butternut squash.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

Carla says:

February 23, 2015 at 9:20 pm

If you purchase the precut butternut squash, should you still roast it as described in step 2? Thanks you.
danielle says:

February 11, 2014 at 3:23 pm

Three sisters stew recipe is cut off — it ends with the sautéing of the onions & garlic.