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Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced white onion and green bell pepper. Sauté for 5 minutes, stirring occasionally, until softened and fragrant.

Add the minced garlic to the pot and cook for 1 minute more until aromatic, being careful not to burn it.

Stir in the diced butternut squash, rinsed and drained white beans, corn kernels, and undrained diced tomatoes. Add the all-purpose seasoning blend, chili powder, and tomato paste. Mix thoroughly to combine all ingredients.

Pour in the water. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15 minutes, or until the butternut squash is tender. Stir occasionally to prevent sticking.

Taste the stew and season with salt and black pepper as needed.

Ladle the hot Three Sisters Stew into bowls. Garnish each serving with fresh chopped parsley and microgreens before serving.


Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced white onion and green bell pepper. Sauté for 5 minutes, stirring occasionally, until softened and fragrant.

Add the minced garlic to the pot and cook for 1 minute more until aromatic, being careful not to burn it.

Stir in the diced butternut squash, rinsed and drained white beans, corn kernels, and undrained diced tomatoes. Add the all-purpose seasoning blend, chili powder, and tomato paste. Mix thoroughly to combine all ingredients.

Pour in the water. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15 minutes, or until the butternut squash is tender. Stir occasionally to prevent sticking.

Taste the stew and season with salt and black pepper as needed.

Ladle the hot Three Sisters Stew into bowls. Garnish each serving with fresh chopped parsley and microgreens before serving.
