Three Sisters Native American Stew

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Ingredients

1 red onion, chopped
2-3 cloves garlic, minced
1 tsp oregano
1 tsp cumin
½ tsp garlic powder
½ tsp onion powder
1 can diced green chilies (I accidently opened a can of chipotle chilies and thankfully only used ½ can)
1 cup Yukon gold potatoes, diced evenly
2 cups butternut squash, diced evenly
2 cups vegetable broth
1-15oz can kidney beans, drained and rinsed
1 small can hominy, drained and rinsed
2 cups water
salt and pepper to taste
small handful parsley or cilantro

Directions

Saute onion in 1-2 Tbsp water 3-4 minutes, add garlic and cook another 30 seconds.
Add spices and and heat through. Add chilies, potatoes, squash, and broth. Bring to a boil. Add beans, hominy, water and cook 30-45 minutes or until potatoes and squash are tender. Season to taste and add parsley/cilantro. I added cooked rice before serving.

In the Kitchen with Susan

Inspired by brandnewvegan.com