Three Sisters Chili Recipe

Embrace the flavors of the harvest with this hearty and nutritious Three Sisters Chili recipe from Harvey House Cafe in Grand Canyon National Park.

Recipe courtesy of The National Parks Cookbook by Linda Ly (Harvard Common Press).

INGREDIENTS

• 2 tablespoons (30 ml) olive oil
• 1 yellow onion, diced
• 2 poblano peppers, finely diced (See note below.)
• 1 Anaheim pepper, finely diced
• 6 garlic cloves, minced
• 2 pounds (908 g) cubed butternut squash (½ to 1-inch, or 1 to 2.5 cm, cubes)
• 4 cups (960 ml) chicken broth, divided
• 1 (28-ounce, or 794 g) can diced fire-roasted tomatoes
• 2 cups (310 g) sweet corn kernels
• 1 (15-ounce, or 425 g) can kidney beans, rinsed and drained
• 1 (15-ounce, or 425 g) can black beans, rinsed and drained
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons kosher salt
• 1 teaspoon dried oregano
• ½ teaspoon ground black pepper
• 1 bay leaf
• ½ cup chopped fresh cilantro
• Sour cream or créme frâiche for garnishing (optional)

INSTRUCTIONS
Place a Dutch oven over medium-high heat and drizzle in the oil. Add the onion, poblanos and Anaheim pepper and cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic and cook for 1 minute. Add the butternut squash, 3 cups (720 ml) of broth, the tomatoes, corn, kidney beans, black beans, cumin, coriander, salt, oregano, pepper and bay leaf and bring to a boil. Cover the pot, reduce the heat to maintain a simmer, and cook for about 20 minutes, stirring occasionally. If the chili is too thick, add the remaining broth, ½ cup (120 ml) at a time, until the consistency is to your liking. (You might not need it all.)

Remove the cover, stir in the cilantro, and cook for 5 minutes until the squash is fork-tender and the mixture has slightly thickened. Taste the chili and season with more salt and pepper, if desired. Discard the bay leaf.

Serve each bowl with a dollop of sour cream (if using).

NOTE: In grocery stores, poblano peppers are often mislabeled as pasilla peppers (which are actually the dried form of chilaca chile peppers). What you want are large, fresh peppers with a wide shape and dark green color. This recipe can be made vegetarian by substituting vegetable broth for chicken broth.

Servings: Makes 8 portions