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Three Spicy Sisters Stew Recipe

   
 

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     Three Spicy Sisters Stew

Category   Entrees - Maindishes
Sub Category   None
Servings   4 to 6

Ingredients
1 Tbl. olive oil
1 medium yellow onion, chopped
1 medium green or red bell pepper, chopped
2 garlic cloves, minced
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. dried marjoram
1 1/2 lb. butternut squash, peeled, halved, seeded and cut into 1/2-inch chunks
1/2 tsp. salt
 
1/4 tsp. ground cayenne
1 (14.5-ounce) can diced tomatoes, undrained
1 or 2 chipotle chiles in adobo, minced
3 c. cooked or 2 (15.5-ounce) cans pinto beans, rinsed
1 c. vegetable broth
2 c. thawed frozen corn
2 Tbl. minced fresh parsley

Instructions
Pour the oil into a 4- to 5-quart slow cooker and turn it on Low. Add the onion, bell pepper, garlic, cumin, coriander, and marjoram. Put the lid on while you assemble the rest of the ingredients. Add the squash, salt, cayenne, tomatoes with their juice, chipotle chiles, beans, and broth. Put the lid back on the slow cooker and cook until the vegetables are tender, about 8 hours. About 15 minutes before serving time, stir in the corn and parsley. Taste and adjust the seasonings, if necessary. Serve hot.


Originally Submitted
9/12/2012





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