Three Sisters Stew

2 Tablespoons Olive Oil 4 Cups Chicken Stock
1 1/2 Pounds Boneless Skinless Chicken 1 Cup Butternut Squash, Cubed
Salt 1 14.5-Ounce Can Pinto Beans
Lemon Pepper 1 14.5-Ounce Can Black Beans
Garlic Powder 1 14.5-Ounce Can Diced Tomatoes
Onion Powder 1 14.5-Ounce Can Creamed Corn
Dried Mustard 1 4-Ounce Can Diced Green Chiles
Curry Powder 1/2 Green Bell Pepper, Chopped
1 Cup Onion, Chopped 1/2 Cup Cilantro, Chopped
2 to 3 Cloves Garlic, Minced 1/2 Teaspoon Cumin

Heat oil in a Dutch oven over medium high heat. Cube chicken and and season with salt, lemon pepper, garlic powder, onion powder, dried mustard, and curry powder. Cook until lightly browned. Remove chicken from the pan and set aside.

Add onion and sauté until translucent, about 5 minutes. Add garlic and sauté for an additional 1 to 2 minutes.

Return meat to Dutch oven and add chicken stock and butternut squash. Bring to a boil and reduce the heat to low; cover and simmer for 30 minutes.

Stir in beans, tomatoes, creamed corn, green chiles, and green pepper. Cook uncovered over medium heat for 35 to 40 minutes, or until thickened to desired consistency. Stir in the cilantro and cumin. Serve hot.

2018 Adapted Recipe - April Ferre - From A Taste of Wyoming by Pamela Sinclair, 2008.

"This is a variation on a recipe I found in a cookbook I got in Wyoming when the family traveled out to Idaho for my brother's wedding.  It originally called for pork, but I prefer chicken and prepared it according to my Chicken Kabob recipe. While the recipe refers to it as a stew, it feels much more like a chili.  It would go great with cornbread." - April Ferre

"The native nomadic peoples of the Great Plains were known as the Plains Indians.  Three staples of the Plains Indians' diet included corn, beans and squash; for many Indian people, this trinity was called the 'Three Sisters'." - Pamela Sinclair
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