Three-Sisters Chili

Southern Living
Three Sisters Chili Recipe

Photo: Greg Dupree; Styling: Claire Spollen


This colorful chili is named for the three companion plants of American Indian agriculture: corn, beans, and squash. It's filling and sneaks better nutrition into a family favorite.

Serves 8 (serving size: about 1 1/4 cups)


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2 (15-oz.) cans red kidney beans, drained and rinsed
2 tablespoons olive oil
1 medium-size yellow onion, chopped
1 red bell pepper, chopped
2 jalapeño chiles, seeds removed, chopped
3 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
2 pounds butternut squash, peeled, seeds removed, chopped into 1/2-inch pieces
2 cups fresh corn kernels (about 3 ears)
1 (15-oz.) can diced tomatoes
4 cups vegetable broth


Active: 20 Minutes
Total: 55 Minutes

1. Mash 1/2 cup of the red kidney beans, and set aside with the remaining whole kidney beans.

2. Heat oil in a large Dutch oven over medium. Add onion, bell pepper, jalapeños, and garlic, and cook, stirring often, 5 minutes. Stir in chili powder, salt, cumin, and paprika, and cook, stirring constantly, 1 minute.

3. Increase heat to high; stir in butternut squash, corn, tomatoes, broth, whole beans, and reserved 1/2 cup mashed beans, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until squash is tender, 30 to 45 minutes.

Created date

September 2016