Three Sisters Stew

Three Sisters Stew Recipe

By Brand New Vegan

🔪Prep Time: 30 min

👩‍🍳Cook Time: 45 min


1 red onion, diced small

2–3 cloves garlic, minced

1 tsp oregano

1 tsp cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1 can diced green chiles (7 oz)

1 cup yukon gold potatoes, diced evenly

2 cups butternut squash, diced evenly

2 cups vegetable broth, low-sodium

1 can kidney beans, 15 oz, drained and rinsed

1 can corn, 15 oz, drained and rinsed

1 can diced tomatoes, 15oz, I like fire-roasted

2 cups of water

salt and pepper to taste

small handful fresh parsley or cilantro (optional)


1Drain and rinse the beans and corn

2Dice the onion and add it to a large soup pot or dutch oven

3Simmer onion over med-low heat until softened

4Add minced garlic and stir until fragrant – about 30 sec

5Add diced chile and stir to combine

6Add diced potatoes and stir to combine – add water or broth if needed

7Peel squash and dice into the same sized cubes you used for the potatoes

8Stir squash into the stew and add the broth

9Add the drained corn and beans and stir

10Add the tomatoes and stir

11Add 2 cups of water and mix well

12Bring to a low boil, then cover and reduce heat to simmer

13Simmer for 30-45 min or until vegetables are tender

14Season with salt and pepper to taste

15Add a small handful of parsley or cilantro for garnish

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