We love how beans corn and squash come together in a hearty chili that pays homage to an age-old tradition known as the Three Sisters. This name comes from an Indigenous gardening method in which each crop supports the others’ growth. Our chili bursts with savory aromas and nourishing ingredients that keep us warm and satisfied.
We admire how these three vegetables create a balanced meal that’s simple to prepare. Tender beans add creaminess sweet corn offers mellow sweetness and hearty squash brings a satisfying bite. It’s a perfect dish for chilly days or anytime we crave a comforting bowl of plant-based goodness.
Three Sisters Chili Recipe
| Servings | Prep Time | Cook Time |
|---|---|---|
| 6 | 15 minutes | 40 minutes |
Ingredients
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 jalapeño pepper (diced)
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 can pinto beans (15 ounces drained)
- 1 can black beans (15 ounces drained)
- 1 cup corn kernels
- 2 cups cubed winter squash
- 1 can diced tomatoes (14 ounces)
- 2 cups vegetable broth
- Salt and pepper to taste
Steps
- We warm the olive oil in a large stockpot over medium heat.
- We add onion, garlic, and jalapeño pepper. We stir until soft.
- We stir in chili powder, cumin, and smoked paprika. We cook for 1 minute to bloom their flavors.
- We fold in pinto beans, black beans, and corn kernels.
- We add the cubed winter squash, diced tomatoes, and vegetable broth. We stir until combined.
- We bring the chili to a gentle boil. We then reduce the heat to low and let it simmer for 25 minutes.
- We season with salt and pepper. We stir. We taste and adjust as needed.
- We ladle our Three Sisters Chili into bowls and serve hot.
Tools And Equipment
- Large Dutch oven or heavy-bottomed pot for even heat distribution and to prevent scorching.
- Sharp chef’s knife and cutting board for chopping onion, garlic, jalapeño, and squash.
- Wooden spoon for stirring the chili without scratching the pot.
- Colander for rinsing and draining beans.
- Measuring cups and measuring spoons to keep ingredient ratios precise.
- Can opener for quick access to canned tomatoes or beans.
- Oven mitts or pot holders for safe handling of hot cookware.
Ingredients
We gather a mix of beans, corn, and winter squash to create our satisfying Three Sisters Chili. These are the items we prepare:
- 2 tablespoons olive oil for sautéing
- 1 medium onion diced for a sweet aromatic base
- 2 cloves garlic minced for a pungent kick
- 1 jalapeño pepper seeded and minced for mild heat
- 2 teaspoons chili powder for bold flavor
- 1 teaspoon ground cumin to deepen warmth
- 1/2 teaspoon smoked paprika for subtle smokiness
- 1 teaspoon salt to balance tastes
- 1/2 teaspoon black pepper for extra spice
- 1 can pinto beans rinsed and drained (15 ounces)
- 1 can black beans rinsed and drained (15 ounces)
- 1 cup corn fresh or frozen for sweetness
- 2 cups peeled and diced winter squash for hearty texture
- 1 can diced tomatoes (14 ounces) for tangy richness
- 2 cups vegetable broth to bring it all together
| Ingredient | Amount |
|---|---|
| Olive oil | 2 tablespoons |
| Onion diced | 1 medium |
| Garlic minced | 2 cloves |
| Jalapeño seeded minced | 1 pepper |
| Chili powder | 2 teaspoons |
| Ground cumin | 1 teaspoon |
| Smoked paprika | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Pinto beans | 15 ounces can |
| Black beans | 15 ounces can |
| Corn | 1 cup |
| Winter squash diced | 2 cups |
| Diced tomatoes | 14 ounces can |
| Vegetable broth | 2 cups |
Instructions
We will assemble our Three Sisters Chili step by step. We aim for a balanced blend of beans corn and squash to highlight their complementary flavors.
Prep
We chop onion jalapeño pepper and winter squash into uniform pieces. We mince garlic to release its aroma. We measure all spices in separate bowls for swift addition. We rinse and drain our pinto beans and black beans in a colander to remove any residue.
Cook
We warm olive oil in our pot over medium heat. We add onion jalapeño pepper and garlic then stir for about 5 minutes or until onion becomes translucent. We sprinkle in chili powder cumin smoked paprika salt and black pepper. We mix in our pinto beans black beans diced tomatoes winter squash and corn. We pour in vegetable broth and stir. We let the chili simmer for 20 to 25 minutes or until the squash is tender.
| Stage | Time (minutes) |
|---|---|
| Sauté Vegetables | 5 |
| Simmer Chili | 20 – 25 |
| Total Cook Time | 40 |
Serve
We ladle our Three Sisters Chili into serving bowls. We garnish each bowl with fresh herbs or a sprinkle of tortilla strips if desired. We enjoy the hearty flavors with our favorite toppings.
Make-Ahead Tips
We often prepare our Three Sisters Chili in advance to let the flavors meld. We chop our onion and jalapeño. We measure our spices. We rinse and drain our beans. These simple steps reduce our time in the kitchen when we are ready to cook.
- We cook a large batch and store it in an airtight container to enjoy throughout the week
- We reheat the chili over low heat and add a splash of broth if it thickens
- We freeze leftover chili in portioned containers for easy meals
Below is a quick reference for storage times:
| Storage Method | Duration |
|---|---|
| Refrigerator | Up to 4 days |
| Freezer | Up to 3 months |
We label our containers with the date so we know when to use them. We thaw frozen chili in the fridge and gently reheat on the stovetop.
Conclusion
We hope this savory dish brings warmth to your table whenever you’re craving a cozy meal. It’s a welcome addition to any menu thanks to its bold flavors and nourishing elements. Whether you’re serving a crowd or savoring a quiet evening at home this simple yet satisfying option never disappoints. We love seeing how you make it your own.
Frequently Asked Questions
What is Three Sisters Chili?
This chili is a hearty dish featuring beans, corn, and squash. Inspired by the Indigenous Three Sisters gardening method, it creates a balanced and nourishing meal. The beans offer protein, the corn brings subtle sweetness, and the squash adds a comforting texture. Together, they form a comforting bowl perfect for colder days or any time you crave a warm, savory meal.
How long does it take to prepare and cook?
From start to finish, this Three Sisters Chili takes about 55 minutes. You’ll spend around 15 minutes prepping ingredients and 40 minutes cooking, making it a smooth and efficient meal.
What tools do I need?
A large Dutch oven or a sturdy pot ensures even cooking. You’ll also need a sharp chef’s knife, cutting board, wooden spoon, colander, measuring cups and spoons, a can opener, and oven mitts for safe handling. These basics make prep, cooking, and cleanup much easier.
Can I make it milder or spicier?
Absolutely. Adjusting the heat is simple: use more or less jalapeño, or add additional chili powder. If you prefer milder flavors, reduce or omit the jalapeño. Taste as you go to find your perfect spice level.
How do I store leftovers?
Store leftover chili in an airtight container in the refrigerator for up to four days. If you want to keep it longer, freeze it for up to three months. Label containers with the date, and reheat gently on the stove or in the microwave. Add a little extra vegetable broth if it becomes too thick.
Can I use fresh or frozen corn?
Both fresh and frozen corn work well in this recipe. Fresh corn off the cob adds sweetness and crunch, while frozen corn offers convenience and year-round availability. Either choice brings bright flavor and texture to the chili.
What are good garnish ideas?
Top your Three Sisters Chili with fresh herbs like cilantro or parsley for color and flavor. Crispy tortilla strips, diced avocado, plant-based cheese, or a dollop of vegan sour cream all add flair and texture. Experiment with your favorite toppings to personalize each bowl.