Three Sisters Harvest Stew
1 medium onion, chopped
2 cloves garlic, chopped
1 jalapeno chili pepper, seeded and minced
1 (15-oz.) can no-salt-added beans (kidney, pinto or black), drained
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
2 cups frozen organic corn kernels
2-4 cups low sodium vegetable broth
2 (10-oz.) bags Earthbound Farm Organic Butternut Squash (3 cups)
2 tsp. ground cumin
1 1/2 tsp. chili powder or to taste
1 (15-oz.) can no-salt-added fire roasted diced tomatoes
1/2 cup low sodium salsa
1/2 tsp. smoked paprika
1 tsp. dried oregano
1/8 tsp. ground black pepper
5-oz. fresh baby spinach
Heat 2 tablespoons water or broth in a soup pot. Add the onion
and saute until tender. Add the garlic and jalapeno and continue
to saute for an additional minute or until tender.
Add remaining ingredients EXCEPT spinach -- using 2 cups of
vegetable broth to start. Bring to a boil, reduce heat,
partially cover with lid and simmer until all the vegetables are
tender, about 35-40 minutes.
Add additional broth -- up to 2 cups if needed to achieve
desired consistency. Stir in spinach and heat until wilted.
Serve with baked corn tortilla chips if desired.
Makes 4 huge servings.