I made this stew Halloween night. It’s so yummy, much a like a chili but sweet with pumpkin and corn. I hope you enjoy it as much as I do.
Pumpkin, Corn, and Bean Stew
(Also known as Three Sisters Stew)
Adapted from 150 Vegan Favorites
Yield: 4 large servings
1 T. vegetable or canola oil
1 medium yellow onion, diced
3 cloves garlic, minced or pressed
1 15 oz. can fire roasted tomatoes
1 T. sweet paprika
1 T. dried Mexican oregano
1 t. ground cumin
½ t. salt
½ t. crushed red pepper
½ t. black pepper
3 T. fresh parsley (or 1 T. dried)
4 cups diced pumpkin or winter squash
2 cups vegetable broth
2 cups frozen sweet corn kernels
1 15 oz. can red or pink beans, drained and rinsed
Heat oil over medium heat in a 3 quart sauce pan. Add the onions and garlic. Cook and stir until soft and fragrant, about 5 minutes. Add tomatoes and spices and cook a few more minutes. Add pumpkin and broth and bring to a simmer. Cook over medium low heat, stirring occasionally, for about 20 minutes, or until the pumpkin is tender. Add in the corn and beans and heat through, about 10 more minutes. Thicken the stew by mashing some of the pumpkin. Enjoy as is or over a bed of grains.
There were so many outstanding MoFo posts this year! Congratulations to all of you who participated.
If you want to wish me a Happy Veganiversary, November 1 was Year 4!