"A tribute to the 'three sisters'—corn, squash, and beans, this colorful stew is an autumnal cousin to chili, using Native American ingredients. This can actually be a very appropriate vegan main dish for Thanksgiving, but it’s welcome any time as fall segues into winter." - Nava Atlas.

Autumn Harvest Stew

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 medium red or green bell pepper, diced
1 cup water
4 heaping cups pre-baked, peeled, and diced orange squash (sugar pumpkin, butternut, carnival, etc.)
3 cups cooked corn kernels (preferably fresh, scraped from 3 to 4 ears)
1 (28-ounce) can salt-free diced tomatoes, with liquid
1 (16-ounce) can red or black beans, drained and rinsed
1 to 2 fresh hot chilies, seeded and minced, or one 4-ounce can chopped mild green chilies
2 teaspoons ground cumin
1 teaspoon dried oregano
Salt and freshly ground pepper to taste

1. Heat the oil in a soup pot or steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the garlic and bell pepper and continue to sauté until the onion is golden.
2. Add all the remaining ingredients except the salt and pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 to 20 minutes. Season gently with salt and pepper, then serve in shallow bowls.

Makes 8 servings.

Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.