Virtual Cook Along - Nixon Pickup

Join us for our November cook along w/guest chef Vada!

November is Native American Heritage Month! Our guest chef Vada is sharing her recipe for Three Sisters Stew, a dish celebrating both the harvest and indigenous foodways. Register for your FREE recipe kit and cook along at home on Thursday, 11/20.

PICK UP AT THE NIXON LIBRARY IN JACKSONVILLE. PLEASE PICK UP RECIPE KIT ON WEDNESDAY, 11/19. PLEASE CANCEL REGISTRATION IF UNABLE TO PICK UP. UNCLAIMED RECIPE KITS WILL BE MADE AVAILABLE TO THOSE ON WAIT LIST AT 5:00 P.M. ON THURSDAY, 11/20.

Ingredients (serves 6)

• 2 tbsp olive oil or butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder
• 4 cups diced winter squash (butternut or acorn)
• 1 can black beans, drained
• 1 can pinto or kidney beans, drained
• 2 cups corn kernels
• 1 can diced tomatoes 
• 4 cups vegetable (or chicken) broth
• Salt and pepper to taste
• OPTIONAL: handful of chopped cilantro or green onion for topping, squeeze of lime.

Instructions

1. In a large pot, heat oil over medium heat. Sauté onion until translucent. 
2. Add garlic and spices; stir 30 seconds until fragrant.
3. Stir in squash and broth. Simmer 10-15 minutes until squash softens.
4. Add beans, corn, and tomatoes. Simmer 10 more minutes. 
5. Adjust seasoning. Finish with lime juice or herbs before serving. 

CHEF'S NOTES:

• Add shredded chicken or turkey for extra protein.
• Serve with cornbread crumbles on top or alongside.