10/14/2024
As we honor Indigenous Peoples' Days, we want to take the time to acknowledge the many local foods we eat today, and how they are interwoven with Indigenous culture, roots, and significance. To honor Indigenous Peoples' Day, we are sharing a Three Sisters Vegetarian Chili recipe, from Put Local On Your Tray's upcoming Recipe and Resource Guide. This recipe can feature local and Indigenous corn, beans, squash, peppers, and tomatoes. Three Sisters Chili is also a perfect dish to celebrate Native American Heritage month in November! You can substitute in your local meat of choice, if you'd like!
This is a big recipe, great for a potluck, serving 25 people!
Meatless crumbles: 5.75 ounces
Vegetable oil: 2 Tablespoons + 2 teaspoons
Garlic, minced: 2 Tablespoons
Onions and peppers, peeled and diced: 1 pound 4 ounces
Butternut squash, peeled and diced: 13.5 ounces (or 0.84 pounds)
Fresh corn, cut off the cob: 1 pound 4 ounces
Water: 2 cups
Diced tomatoes: 3 pounds 3 ounces
Salsa: 32 ounces
Sugar: 0.5 Tablespoon
Baking soda: 0.5 teaspoon
1. Prepare meatless crumbles according to package.
2. Heat oil in large pot over medium heat.
3. Add garlic, onions, and peppers. Saute for about 10 minutes, or until translucent.
4. Add squash and water, bring to boil, let simmer for 15 minutes.
5. Mix in meatless crumbles, corn, diced tomatoes, salsa, beans, sugar, and baking soda.
6. Bring to a boil, then simmer for 30 minutes, or until squash is cooked through.
For more resources about Tribes in CT, their past, present and future, visit: https://putlocalonyourtray.uconn.edu/cultural-resources/.
Recipe courtesy of New Haven Public Schools Child Nutrition Program.
Photograph courtesy of Rebecca Toms, UConn Extension.
Connecticut Department of Agriculture Connecticut State Department of Education FoodCorps FoodCorps Connecticut School Nutrition Association of Connecticut (SNACT) National Farm to School Network CT Farm To School Collaborative
