Spicy “Three Sisters” Stew

Ingredients

• 1 Large Butternut Squash, peeled, seeded and cut into large dice
• 4 Tablespoons Vegetable Oil, divided
• 1 Medium Onion, chopped
• 3 Cloves Garlic, minced
• 2 Poblano Chiles
• 1 (15 Oz.) Can Diced Fire-Roasted Tomatoes
• 3 Cups Pinto Beans, cooked
• 2 Cups Fresh And Frozen Sweet Corn Kernels
• 1 Cup Vegetable Stock
• 1 Tablespoon Organic Red New Mexico Chile Flakes
• 2 Teaspoons Ground Cumin
• 2 Teaspoons Chili Powder
• 1 Teaspoon Mexican Oregano
• Kosher Sea Salt Flakes
• Fine Ground Black Pepper
• Fresh Cilantro, chopped