Three Sisters Stew

INGREDIENTS

• 3 tbsp extra-virgin olive oil
• 1 cup diced butternut squash
• 2 tsp chili powder
• 5 cloves garlic, minced
• 2 cups onions, finely chopped
• 5 cups water
• 1 green bell pepper, diced
• 1 jalapeño pepper, seeded and diced
• 1.5 tbsp vegetable stock concentrate
• 1 can (14.5 oz) fire-roasted tomatoes, diced
• 1 cup fresh corn kernels
• 1 1/2 cups cooked navy beans ( if using can make sure low sodium)
• 1/2 tsp ground black pepper
• 1/2 tsp dried Mexican oregano
• 2 sprigs fresh thyme
• 1.5 tsp all-purposeful seasoning
• 1/2 tsp salt
• Flat-leaf parsley and/or microgreens, for garnish

INSTRUCTIONS

1. In a large pot, warm the olive oil over medium heat. Sauté the onions until translucent, about 5 minutes.
2. Stir in the garlic, green bell pepper, and jalapeño, cooking for an additional 2 minutes until fragrant.
3. Add the corn, navy beans, and butternut squash to the pot, stirring to combine.
4. Sprinkle in the chili powder, black pepper, dried oregano, thyme, salt and all-purposeful seasoning. Pour in the vegetable stock and water, mixing well.
5. Bring the stew to a simmer, then reduce the heat to low. Allow it to cook uncovered for 30-40 minutes, or until the squash is tender and flavors have melded.
6. Adjust the seasoning to taste if necessary.
7. Ladle the stew into bowls and garnish with flat-leaf parsley and microgreens.
8. Serve hot, accompanied by rice or bread, or savor it on its own for a comforting meal.