1 pound dried navy beans
4 Tablespoons olive oil
1 Tablespoon minced garlic
3/4 cup diced onion
1 1/2 cups chopped green chiles (fresh or canned)
5 cups vegetable or chicken stock
1 package CuisineMentor Native American Three Sisters Stew Spice Blend
3/4 pounds cubed butternut squash
1 cup sweet corn
1 cup heavy cream
1/2 bunch cilantro leaves, chopped

Pick over and rinse beans well, cover with cool water, and soak for at least 2 hours or overnight. Drain.

In a large pot, heat oil over medium heat. Add garlic, onion, and chiles and saute for 5 minutes. Add drained beans, stock, and CuisineMentor Native American Three Sisters Stew Spice Blend to chile mixture. Bring to a boil, cover, lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours, or until beans are soft. Add squash and cook another 15 minutes. Add corn, cream and cilantro.

8 servings

Serve with cornbread, if desired.

Variations: Add 1 pound boneless chicken breast, finally chopped, to chili mixture. Cook as per recipe.

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