A robust, plant-forward fall harvest stew, this recipe makes good use of the “three sisters” crops of Native American tradition — squash, corn, and beans. Serve this as a warming, filling everyday cool-weather dish; it’s also an excellent Thanksgiving main dish or first course.
This stew is very much like a robust vegan chili, with the addition of squash. Keep it easy by using precut fresh butternut squash, widely available in the cooler months in the produce department of well-stocked supermarkets. Of course, you can substitute another winter squash, such as acorn, if you prefer.
In Native American mythology, the three sisters are also the daughters of the Earth Mother. These three crop were the foundation of the Indigenous American agriculture, and were also central to the first Thanksgiving feasts. As we all know, any cozy stories about the early days of dealings between Native peoples and the new settlers are sugarcoated, to say the least, but that’s a story for another source to tell.
Excellent pairings with this stew: Delicious served with Vegan Jalapeño Cornbread or Cheesy Vegan Corn Muffins with Fresh Herbs.
Shortcut your butternut squash prep
Butternut isn’t an easy vegetable to prep! This recipe cuts out that step by recommending the use of a 16- or 18-ounce package of precut butternut squash. Look for it in the produce aisle of well-stock supermarkets in the fall and early winter.
Or by all means, use a whole butternut squash if you’d like. Get some tips on how to make the process easier in How to Cut Butternut Squash Easily.
Recipe is adapted from Vegan Holiday Kitchen by Nava Atlas. Photos of Fall Harvest Stew by Hannah Kaminsky, BittersweetBlog.com.
Explore more …
- Harvest Sweet Potato Stew with Fresh Corn
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- Roasted Butternut Squash Miso Soup
- Coconut Butternut Squash Soup
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Fall Harvest Stew with Squash, Corn, & Beans
This fall harvest stew is very much like a robust vegan chili, with the addition of butternut squash. It's a great everyday cool-weather dish as well as an excellent Thanksgiving main dish.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 to 4 cloves garlic, minced
- 1 1/2 cups water
- 16-ounce package fresh precut butternut squash
- 1 medium green or red bell pepper, cut into short, narrow strips
- 14-ounce can diced tomatoes (try fire-roasted)
- Two 15-ounce cans pinto, red, or black beans, drained and rinsed (3 cups cooked)
- 2 cups fresh or thawed frozen corn kernels
- 1 or 2 small fresh hot chile peppers, seeded and minced,
- 1 tablespoon good-quality mild chili powder
- 1 tablespoon barbecue seasoning blend (like smoky maple), optional
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- Salt and freshly ground pepper to taste
- 1/4 cup minced fresh cilantro, plus more for serving
Instructions
- Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
- Add all the remaining ingredients except for the salt and pepper and cilantro and bring to a slow boil. Lower the heat, then simmer gently, covered, until all the vegetables are tender, about 25 to 30 minutes. Check the water level from time to time. It should be thick and stew-like, not soupy, but if need be add a small amount of extra water for the ingredients to simmer in and not get dry.
- Season with salt and pepper. If time allows, let the stew stand for 1 to 2 hours before serving, then heat through. Just before serving, stir in the cilantro. Serve in shallow bowls, and pass around extra cilantro for topping individual servings.
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