Three Sisters Butternut Squash Chili
Three Sisters Butternut Squash Chili Recipe: A Native American recipe with squash, corn, and beans. This Slow Cooker Vegetarian Chili Recipe is rich and inviting! The blend of chiles, spices, meat, and vegetables is a family favorite, we love to make the moment the weather is cold.
Today’s amazing Vegetarian Chili Recipe is bold and rustic with chunks of butternut squash, peppers, beans, and corn. It can be made on the stovetop or in a slow cooker! “The Three Sisters” in the title is derived from an old tale about Mexican and Navajo gardening culture… Corn, beans, and squash grow best when planted together. The corn stalks offer support for the other crops. The beans pull in nitrogen from the air to benefit the soil. And the big squash leaves protect the soil to keep it moist and prevent weeds.
The Mexicans and Navajos believe that because these vegetables grow well together, they pair well together in recipes as well. We totally agree! This vegetarian chili is hearty and filling. Made with fresh harvest produce that was meant to be together, you certainly won’t leave the dinner table feeling hungry.
- ¼ cup butter (olive oil for vegan)
- 1 large sweet onion, peeled and chopped
- 2 poblano peppers, seeded and chopped
- 5-6 cloves garlic, minced
- 1 whole butternut squash, peeled, seeded, and chopped into 1/2 inch cubes
- 3 – 15 ounce cans red kidney beans, drained and rinsed
- 28 ounce can crushed fire roasted tomatoes
- 3 cups vegetable broth
- 13.5 ounce canned chopped green chiles, mild or medium
- 10 ounces frozen corn, or fresh
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- ½ cup chopped cilantro
- Salt and pepper