Three Sisters Stew

From the Oneida Indian Nation


1 tbsp. olive or canola oil
1 large onion, sliced
1 clove garlic, crushed
1 jalapeno chili, finely chopped
4 cups yellow summer squash, sliced (about 1 lb.)
4 cups zucchini, cut into 1 inch pieces (about 2 medium)
4 cups butternut squash, peeled and cubed (about 1 large)
3 cups green beans, cut into 1-inch pieces (about 1 lb.)
1 cup whole frozen kernel corn
1 tsp. dried thyme leaves
2 16-ounce cans kidney beans, undrained


Heat oil Dutch oven medium heat. Cook onion, garlic, and chili in oil about 2 minutes, Stirring occasionally, until onion is tender. Stir in remaining ingredients. Cook over low heat 10 to 15 minutes stirring frequently until squash is tender. Serve hot with Buttery Corn Bread. Yield 6 servings.