
Three Sisters Southwest ChiliRecipe by Chef Heidi Fink Prep time 30 mins Cook time 45 mins Ready in 1 hour 15 mins Yield serves 8 to 10 This vegetarian chili is a wonder of flavour and nutrition! It’s named for the traditional indigenous farming and eating practices in the American Southwest: The Three Sisters (corn, beans, and squash) grow together in harmony in the field and provide a perfect complement of protein and vitamins when eaten together. Ingredients Squash 454 g to 680 g (1 to 1-1/2 lb) winter squash, peeled and cubed 2.5 ml (1/2 tsp) salt 15 ml (1 Tb) vegetable oil Spice Mix 45 to 60 ml (3 to 4 Tb) Mexican chili powder 15 ml (1 Tb) ground cumin 2.5 ml (1/2 tsp) ground coriander 2.5 ml (1/2 tsp) oregano 2.5 ml (1/2 tsp) smoked paprika 2.5 ml (1/2 tsp) natural cocoa powder Chili 60 ml (4 Tb) vegetable oil 1 large onion, peeled and chopped 1/2 green or red bell pepper, seeds removed, flesh chopped 4 large cloves garlic, peeled and minced Spice Mix (above) 250 ml (1 cup) water, or more as needed 1 small can tomatoes, pureed ( 14 oz / 398 ml / 1-1/2 cups) 5 ml (1 tsp) salt, or more, to taste 1 can (540 ml) black beans, drained and rinsed 1 can (540 ml) kidney beans, drained and rinsed Roasted squash (above) 250 ml (1 cup) frozen corn kernels, or more if desired Directions Squash: Preheat oven to 375 F. Line a baking sheet with parchment paper. Toss prepared squash with oil and salt in a bowl. Place on prepared baking sheet; roast in the overn until squash is tender, about 20 to 25 minutes, depending on the size. Spice Mix: Mix all ingredients together in small bowl Chili: Heat large pot over medium high heat. Add oil to heat, then add the onion and saute for several minutes. Add the bell pepper and saute several minutes more, until vegetables are softened. Add the minced garlic and the spice mix and saute until fragrant, about 30 seconds. Add water and stir well to scrape anything off the bottom of the pan. Add the tomatoes and salt and bring everything to a simmer. Add the roasted squash and the rinsed beans. Bring back to a simmer, reduce heat and simmer gently for about 20 minutes to meld all the flavours. Add the corn niblets and simmer 10 minutes longer. Taste to adjust seasonings. You may want more salt or chili. Garnish as desired with grated cheese, cilantro, sour cream, and/or chopped avocado.

Three Sisters Southwest ChiliRecipe by Chef Heidi Fink

Prep time 30 mins
Cook time 45 mins
Ready in 1 hour 15 mins
Yield serves 8 to 10

This vegetarian chili is a wonder of flavour and nutrition! It’s named for the traditional indigenous farming and eating practices in the American Southwest: The Three Sisters (corn, beans, and squash) grow together in harmony in the field and provide a perfect complement of protein and vitamins when eaten together.

Directions

Squash:
Preheat oven to 375 F. Line a baking sheet with parchment paper. Toss prepared squash with oil and salt in a bowl. Place on prepared baking sheet; roast in the overn until squash is tender, about 20 to 25 minutes, depending on the size.

Spice Mix:
Mix all ingredients together in small bowl

Chili:
Heat large pot over medium high heat. Add oil to heat, then add the onion and saute for several minutes. Add the bell pepper and saute several minutes more, until vegetables are softened.

Add the minced garlic and the spice mix and saute until fragrant, about 30 seconds. Add water and stir well to scrape anything off the bottom of the pan. Add the tomatoes and salt and bring everything to a simmer.

Add the roasted squash and the rinsed beans. Bring back to a simmer, reduce heat and simmer gently for about 20 minutes to meld all the flavours. Add the corn niblets and simmer 10 minutes longer. Taste to adjust seasonings. You may want more salt or chili.

Garnish as desired with grated cheese, cilantro, sour cream, and/or chopped avocado.

Three Sisters Southwest ChiliRecipe by Chef Heidi Fink

Ingredients

Directions