Three Sisters Chili (For Mabon)

3 cups (128 g) beans (pinto, kidney, navy, garbanzo, etc.) precooked or canned (drain and rinse)

Olive oil

1 red onion, sliced

2 clove garlic, chopped

1 cups celery, chopped

2 cups butternut or acron squash, cooked, cooled, and cubed

1 cup corn

1 cup tomato paste

2 teaspoons cumin

2 Tablespoons chili powder

1 Tablespoon oregano

Place beans in a large Dutch oven. In a frying pan with olive oil, cook red onion, garlic, and celery until tender. Add to Dutch oven. Add squash, corn, and tomato paste. Stir in enough water to cover. Add seasonings and salt and pepper to taste. Bring to a boil, then cook uncovered for about 2 hours on low heat, stirring occasionally, and adding more water if needed to keep from sticking to bottom. This chili is even better the second day. For an authentic touch, serve corn bread or corn fritters.

Copyright by Nancy V. Bennett in Llewellyn’s Witches’ Datebook 2010 Page 107