Three Sisters Stew


2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, chopped
1 red bell pepper, chopped
1 teaspoon cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 medium potato, diced
1 large can of pinto or romano beans
2 cups fresh or frozen peaches and cream corn
2 cups chopped acorn or butternut squash (1/2 inch cubes)
2 cups low sodium vegetable broth
4 tablespoons fresh cilantro, chopped (optional)


In a large saucepan, heat olive oil and then add onion, garlic, and bell pepper and sauté until the onion is translucent, about 5 minutes. Add cumin, oregano and cayenne and stir for 1-2 minutes. Add the potato, beans, corn, squash and broth and bring to a bubbling boil, then turn down to a simmer and cover. Cook for 20-25 minutes. Add pepper to taste. Add the cilantro and stir for 1 minute.