The recipe comes from the 2013 Wisconsin Local Foods Journal and was submitted by Downtown Grocery in Wausau. The calendar timing was perfect because I flipped to the recipe shortly after buying frozen sweet corn from Alsum's Sweet Corn at the winter farmers' market.
I had never heard of "Three Sisters Chili" prior to seeing the Local Foods Journal version, but a quick google search revealed that it's a popular recipe with many variations. Apparently, it was inspired by the three companion plants of Native American agriculture - beans, corn & squash.
Since I didn't have any butternut squash on hand, I substituted sweet potatoes. I also added tomatoes, which only seemed right for a chili recipe, but other than that I followed the original recipe pretty closely.
Three Sisters Chili
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients (8-10 servings)
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 teaspoons chili powder
- 2 pounds (3 medium) sweet potatoes, chopped into 1/2" pieces
- 2 cups sweet corn (fresh or frozen)
- 15 oz can fire-roasted diced tomatoes with chiles
- 3 (15 oz) cans black beans
- 3 cups vegetable broth
- 3 cups water
- 2 tablespoons lime juice
- In a stock pot, heat olive oil over medium heat. Add onions, garlic and bell peppers. Saute for 4 minutes. Stir in chili powder and cook for another minute.
- Stir in sweet potatoes, corn, tomatoes with chiles, black beans, broth and water. Bring to a boil, then reduce heat and simmer for 25 minutes or until sweet potatoes are tender. Stir in lime juice and season to taste with salt and pepper.
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