Three Sisters Stew Recipe | Dr. McDougall

Ingredients

• 1 1/4 Cups Water
• 1 Onion, chopped
• 1 Bell pepper, chopped
• 2 Cloves Garlic, minced
• 2-15 Ounce Cans Fire roasted tomatoes, chopped
• 15 Ounce Can Pinto beans, drained and rinsed
• 10 Ounce Bag Frozen corn kernels
• 4 Cups Butternut squash, peeled and chopped
• 4 Ounce Can Chopped green chilies
• 1 Tsp Chili powder
• 1 Tsp Cumin
• 1 Tsp Coriander
• 1 Tsp Oregano
• 1/4 Tsp Crushed red pepper