3 sisters chili
June 20, 2010
I just bought the new Moosewood Cookbook which is great – recipes that are accessible, easy, and tasty. Last night I decided to try something new from it. Sammy wanted burritos with ground beef and cheese. I wanted burritos with vegetables and greens. So we did it all. I made Moosewood’s North-South Chili to throw in mine but decided to tweak the recipe a little by using sweet potatoes instead of squash (out of necessity) and by adding corn (out of desire). As it cooked away I decided it should be called 3 Sisters Chili in honour of the wisdom of many of our aboriginal peoples who planted beans, corn, and squash together in a symbiotically supportive micro-ecosystem. If its good to plant them together, I’m guessing it’s good to eat them together!
2 tbsps olive oil
3 cups chopped onions
1/4 tsp salt
5 garlic cloves, minced or pressed
1/4 tsp red pepper flakes
1 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp chili powder
2 cups diced, peeled winter squash or sweet potato
2 cups diced red or orange pepper
1 cup water
15 ounces red kidney beans or other dried beans, cooked and drained
1 15-ounce can diced tomatoes
1 1/2 cups corn, cut off the cob
ground black pepper
chopped scallions and/or cilantro
1. Warm the oil in a soup pot on medium-high heat. Add the onions and salt and cook until the onions are translucent, about 10 minutes.
2. Stir in the garlic, red pepper flakes, oregano, cumin, coriander, paprika, chili powder, squash or sweet potato, bell peppers, and water. Cook, stirring often, for 10 minutes.
3. Add the beans and tomatoes, cover, and simmer for 10 minutes, stirring occasionally to prevent sticking.
4. Add the corn and simmer for about 10 minutes. Add black pepper to taste.
5. Serve topped with scallions and/or cilantro, if you wish.