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.
This was surprisingly good. It is slightly sweet because of squash and corn. Easy to prepare. I used chicken broth 2 cups plus 2 cups water instead of veg broth, and fire-roasted tomatoes. I cut salt to 1 teaspoon. I left out the jalepenos because kids do not like, but topped the adult servings with some.
We found the meld of flavors imoroved after an overnight in the fridge. For additional flavor, I roasted the butternut squash and used fire-roasted squash. Also frozen corn, since that's what we had in hand. Very flexible recipe, open to ingredient play.
