Autumn Harvest Stew
"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.
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 chiles, 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
- 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.
- 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.