In the Native American mythology of the Southwest, squash, corn and beans are known as the “three sisters.” This vegan stew celebrates the three sisters legend, owing its spicy heat to our New Mexico Chile Flakes, which are ubiquitous in the Southwest.

Prep time: 10 min

Cook time: 45 min

Total time: 55 min

Spicy “Three Sisters” Stew
Copyright Recipe © 2015 Woodland Foods


Makes 8 servings


  1. Preheat oven to 375°F, and line two baking sheets with foil.

  2. Toss squash with 2 tablespoons oil, and spread onto baking sheets. Transfer to oven and roast for about 15 minutes, until squash is moderately tender but not completely cooked. Remove from oven and set aside.

  3. Heat remaining oil in stock pot over medium heat. Add onion and cook, stirring occasionally, until translucent. Add garlic, and continue cooking until onion is golden.

  4. Add roasted squash, chiles, tomatoes, beans, corn, stock, chile flakes, cumin, chili powder, and oregano to pot. Bring to a simmer, and cook, covered, until vegetables are tender, about 20 to 25 minutes.

  5. Season to taste with salt and black pepper. Serve garnished with fresh cilantro.