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Three Sisters Succotash

Ready In: 35 minutes
Serves: 4
Dairy-freeGluten-freeLow Added SugarVeganVegetarian

Corn, beans and squash come together deliciously in this easy and colorful stew. Serve with warm flatbread for a quick weekday meal.

What you'll need

Large pan with lid

Ingredients

Serves 4
3 tablespoons Olive Oil
1 Onion finely diced
1 teaspoon Salt
1/2 Red Bell Pepper finely diced, divided
1/2 Jalapeño Pepper seeded and minced (optional)
6 cloves Garlic minced
1 1/2 teaspoons Smoked Paprika
1 teaspoon Ground Cumin
1 Butternut Squash small, cut into ½-inch cubes
2 cups Corn fresh or thawed if frozen
2 cups Pinto Beans drained and rinsed if canned
2 cups Vegetable Broth low-sodium
Black Pepper to taste
1/2 cup Cilantro finely chopped
Lime wedged

Directions

1.Heat olive oil in a skillet. Add the onion and sprinkle with salt. Cook, stirring, until nicely golden.
2.Add half the bell pepper, chile, garlic, paprika and cumin. Stir and cook for 2-3 minutes, or until fragrant.
3.Add beans, corn, squash and stock. Bring to a boil.
4.Lower heat, cover and simmer just until vegetables are tender, about 15 minutes. Remove the lid. Continue cooking for 5-10 minutes to cook off the liquid and caramelize the vegetables.
5.Season with black pepper. Sprinkle with cilantro and the remaining, uncooked bell pepper. Serve with corn tortillas or whole-wheat pita, along with lime wedges.

Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 4

Amount Per Serving
Calories 355
% Daily Value*
Total Fat 12.3 g16%
Saturated Fat 2 g10%
Sodium 762 mg33%
Total Carbohydrate 54 g20%
Dietary Fiber 10.9 g39%
Protein 12.3 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: