Three Sisters Stew
Servings Prep Time
4people 15minutes
Cook Time
Servings Prep Time
4people 15minutes
Cook Time
  • 1/2tablespoon virgin coconut oil
  • 1/2large red oniondiced
  • 1/2 green bell pepperdiced
  • 1stalk celerydiced
  • 2cloves garlicminced or pressed
  • 1cup diced fresh butternut squashbuy precut to save time
  • 1cup white cornfresh or frozen
  • 1tablespoon Chimayo chile powder or other chile powder
  • 1/2teaspoon sea saltplus more to taste
  • 1/2 vegetable bouillon cube
  • 1cup cooked pinto beansdrained – reserve ½ cup cooking water
  • 1/2bunch fresh cilantrocoarsely chopped
  • 1tablespoon fresh lime juice
  • Vegan sour cream, diced avocado and diced fresh tomatofor garnish
  1. Place oil in a large pot over high heat. Add onion, bell pepper, celery, and garlic, and cook, stirring often, until vegetables begin to soften and lightly caramelize, about 5 minutes. Add squash, corn, chile powder, salt, bouillon cube, and ½ cup water (or cooking liquid from beans). Stir well, reduce heat to medium, and cook another 5 minutes, stirring from time to time, until mixture is almost dry. Add beans and warm through.
  2. When beans are warm, remove pot from heat and stir in half the chopped cilantro and the lime juice. Season with salt, if needed. Serve in bowls, topped with reserved cilantro and other garnishes.
Recipe Notes
Nutrition Facts
Three Sisters Stew
Amount Per Serving
Calories 366 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 402mg 17%
Total Carbohydrates 69g 23%
Dietary Fiber 9g 36%
Protein 15g 30%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 366 cal, 4g fat (1g mono, 1g poly, 2g sat), 0mg chol, 15g protein, 69g carb, 9g fiber, 402mg sodium