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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Three Sisters Chili

10.0

1 pound red beans (i.e., kidney, small red, cranberry), dried

7 cups water

1 vegetable bouillon cube (gluten-free)

1 small acorn squash, peeled, cubed (about 2 ¼ cups)

1 onion, diced

3 cloves garlic, minced

3 stalks celery, diced

1 bell pepper, diced

3 bay leaves

1 teaspoon juniper berries (available at spice shops or online), ground using mortar and pestle

2 teaspoons ground, dried sage

½ – 1 teaspoon crushed red chili pepper (according to taste preference)

1 teaspoon dried tarragon

1 cup frozen corn

1 cup tomato sauce

1 6-ounce can tomato paste

2 tablespoons fresh mint, chopped

Sea salt (optional)

Fresh tarragon, mint or sage, as desired

Soak beans overnight in water.
Drain and place beans in a large pot. Add fresh water, vegetable bouillon cube, squash, onion, garlic, celery, pepper, bay leaves, juniper berries, sage, chili pepper, tarragon, and corn. Stir well, cover, and bring to a heat. Simmer over medium-low for 1 hour, stirring occasionally. May need to replace water lost to evaporation.
Add tomato sauce and tomato paste. Cook for an additional 15-30 minutes, until thick and beans are tender. May add additional water lost to evaporation as needed—should make thick, stew-like consistency. Add fresh mint and stir well. Remove bay leaves. Season with salt, if desired. May serve with fresh tarragon, mint or sage, as desired.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🌶️Chili

CuisineNative American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 52 weeks ago

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