Monday, March 18, 2013

Three Sisters Chicken Sausage Chili

Three Sisters Soup is a traditional Native American soup consisting of Beans, Squash and Corn. Here is my interpretation. Enjoy!

olive oil
6 boneless, skinless chicken thighs
½ pound pork, turkey or chicken sausage (look for something w/o MSG, corn syrup and nitrates if possible)
1 onion, chopped
 tsp of each of the following spices: cumin, ground coriander, paprika, basil, oregano
1 tsp to 1 T chili powder/ chipotle chili powder is delicious in this recipe (depending on your spice preference)
3 cloves of garlic, crushed
½ of a butternut squash , seeded, peeled and chopped into 1 inch cubes
1 cup corn (use fresh or frozen, non-GMO if possible)
2 cups stewed  tomatoes or (16 oz can)
3 cups veggie or chicken stock
1 ½ cup cooked black beans
1 ½ cup cooked pinto beans (or 1 can)
*you can use any kind of beans
(other optional veggies: chopped carrots, chopped zucchini, chopped potato or sweet potato…or whatever you have)

In a large pot, drizzle about 1 T olive oil. Add chicken, onion , sausage, spices and garlic. Cook on medium heat till meat is thoroughly cooked.  (about 10 minutes) After chicken is cooked break apart into smaller pieces or leave large (depending on your preference) Set aside meat.
2.     To thesame pan, Add : squash, corn, stewed tomatoes and any other veggies you are adding to the soup. Cook together on medium for (5-10 minutes)
3.       Add 3 cups (or more) veggie/chicken stock. Add beans. Add water if you want your soup more liquid otherwise just leave it. Bring it to a boil, then simmer.
4.       The longer you let the soup simmer, the more delicious it will be. You could make step one on the stove and then throw it all into a crock pot and just let it cook on low for the day.
5.       Just before eating adjust the seasoning, add more chili power if needed, salt or pepper.
6.       This soup would also be delicious with some fresh kale or spinach thrown in right before you are ready to eat.

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