This satisfying stew contains the crops known as the “three sisters”—squash, corn and beans.

Serves: 8

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 medium red bell pepper, diced
• 4 heaping cups pre-baked, peeled and diced orange squash
  (sugar pumpkin, butternut, carnival, etc.)
• 3 cups cooked fresh corn kernels (from 3 to 4 ears)
• 28-ounce can diced tomatoes, with liquid
• 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 chiles
• 1 cup vegetables stock or water
• 2 teaspoons ground cumin
• Salt to taste
• 1/4 cup chopped fresh cilantro
• Hot cooked rice, optional

Heat the oil in a soup pot or steep-sided stir-fry pan. Add the onion and sauté over medium heat until it is translucent. Add the red bell pepper and continue to sauté until the onion is golden.

Add all the remaining ingredients except the last three. Bring to a simmer, then simmer gently, covered, for 15 to 20 minutes.

Season to taste with salt, then stir in the cilantro. Serve at once in shallow bowls over hot cooked rice, if desired.

• Here are more of VegKitchen’s Vegan Dinner Recipes ^[1]
• Sample more recipes for global stews. ^[2]
• Here are lots more winter squash recipes. ^[3]