THREE SISTERS CHILI

Tuesday, September 10, 2019 Cooking  No comments




THREE SISTERS CHILI

THREE SISTERS CHILI

THREE SISTERS CHILI        This colorful chili is named for the three companion plants of American Indian agriculture: corn, beans, and squash.

2 (15-oz) cans red kidney beans, drained and rinsed

2 Tbsp. olive oil

1  medium yellow onion, chopped

1  red pepper, chopped

2  jalapeno chilies, seeds removed, chopped

3  garlic cloves, minced

1  Tbsp chili powder

1  tbsp. kosher or sea  salt

1/2  tsp. cumin

1/2 tsp. smoked paprika

2  pounds butternut squash, peeled, seeds removed, and cut into 1/2 inch pieces

2  cups fresh corn kernels (about 3 ears)

1  (15-oz) can diced tomatoes

4  cups vegetable broth

Mash 1/2 cup of the red kidney beans, set aside with the remaining whole kidney beans.

Heat olive oil in a large dutch oven over medium-high heat. Add onion, bell pepper, jalapeno chilies, and garlic, and cook for 5 minutes, stirring often. Stir in chili powder, cumin, smoked paprika, and cook  for 1 minute, stirring constantly.

Increase to high heat; stir in butternut squash, fresh corn kernels, tomatoes,vegetable broth, whole kidney beans,and reserved mashed 1/2 cup mashed beans, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until butternut squash is tender, 30 to 45 minutes.             Active prep time: about 20 min.  Total time: about 55 minutes.                             Makes about 8 servings ( about 1 1/4 cup each). Nothing takes the chill off a   fall or winter evening like a bowl of chili. Prepare and dig into this great crowd  pleaser. THREE SISTERS CHILI Has a very delicious and elegant taste. It can be served with any type bread you and your family prefer. My family likes cornbread, which can be made in the oven while preparing this great chili. A few words of caution , when peeling and cutting butternut squash, place squash on its side, and using a sharp knife, slice off the top and the bottom ends. Remove the thick outer skin with a peeler ( a sharp Y-peeler is best for removing skin). Cut the squash in half lengthwise, then spoon out the seeds and discard.  Keep THREE SISTERS CHILI hot till serving time . Enjoy.

 

 

 

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