Three Sisters Stew

Ingredients

• 1 tbsp sunflower oil
• 1 large yellow onion, chopped
• 1 tbsp chopped garlic
• 1 large green bell pepper, chopped
• 3 medium zucchini, diced
• 1 (28 ounce) can no-salt-added whole peeled or diced tomatoes
• 2 (15 ounce) cans no-salt-added dark red kidney beans, rinsed
• 2 (15 ounce) cans no-salt-added pinto beans, rinsed
• 1 1/2 cup corn kernels
• 4 cup water
• 3 tbsp dried New Mexico red chile powder (see Tip) or other mild chile powder
• 1 tsp kosher salt
• 1/2 tsp dried Sonoran or Mexican oregano
• 1/4 tsp dried thyme
• 1/8 tsp ground pepper
• Flat-leaf parsley and/or microgreens, for garnish

Instructions

1. Heat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until beginning to caramelize, 4 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add bell pepper and cook, stirring occasionally, until slightly softened, about 2 minutes. Add zucchini and cook, stirring occasionally, until slightly softened, about 2 minutes more. Add tomatoes and their juice (if using whole tomatoes, break them up as you add them); cook, stirring occasionally, until the mixture returns to a simmer, about 4 minutes.
2. Stir in kidney beans, pinto beans, corn and water. Bring to a boil over high heat. Reduce heat to a simmer. Stir in chile powder, salt, oregano, thyme and pepper. Cook, stirring occasionally, until the liquid is slightly reduced, about 20 minutes.
3. Serve topped with parsley and/or microgreens, if desired.