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Three Sisters Weekender Chili

This vegetarian roasted squash chili recipe blends fresh, frozen, and canned goods into a harmonious, satisfying chili

Gina Haase

The Native American tale of the Three Sisters teaches how corn, beans, and winter squash are interplanted to help support and nurture each other. This vegetarian roasted squash chili recipe blends fresh, frozen, and canned goods into a harmonious, satisfying chili.


*BUSH'S® Chili Beans come in mild, medium, and hot spiciness. Choose your favorite and make this chili your own.


  • 3 Cups butternut squash, peeled, seeded, cut into once inch -inch cubes
  • 1 Tablespoon brown sugar
  • Coarse salt, to taste
  • 2 Tablespoons olive oil, divided
  • 1 Cup frozen sweet yellow corn kernels, not defrosted
  • 1 medium red onion, chopped fine
  • 6 medium garlic cloves, chopped fine
  • 2 Tablespoons unsulphured molasses
  • 2 Teaspoons dried oregano
  • 1 chipotle chile from canned chipotle chiles in adobo, minced (optional)
  • 1 (twenty-eight-ounce) can diced tomatoes and their juices, chopped into bite-sized pieces if necessary
  • 1 (fifteen-and-a-half-ounce) can beans, such as BUSH'S® Black Chili Beans
  • 1 (fifteen-and-a-half-ounce) can beans, such as BUSH'S® Pinto Chili Beans
  • 1 (fifteen-and-a-half-ounce) can beans, such as BUSH'S® Kidney Chili Beans
  • 2 Cups water
  • Freshly ground black pepper, for taste
  • Nonfat Greek yogurt, for serving
  • Minced jalapeños, for serving
  • Finely chopped scallions, for serving
  • Shredded Cheddar cheese, for serving
  • Chopped avocado, for serving


Preheat oven to 450 degrees F with racks positioned on middle and lower thirds.

Toss butternut squash with brown sugar, 1 teaspoon salt, and 2 teaspoons olive oil on a rimmed baking sheet. Arrange squash in a single layer; roast in middle of the oven for 20 minutes, turning occasionally with spatula until squash is tender and lightly browned, 20-25 minutes. Remove from oven; set aside.

Spread frozen corn in a single layer on a small rimmed baking sheet lined with parchment. Roast corn in lower half of the oven until lightly brown, about 10 minutes. Remove from oven; set aside.

Meanwhile, start the chili. Heat remaining oil in a large (3 quart) saucepan over medium heat. Add onion and cook until soft and the edges are slightly brown, about 6 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in molasses, optional chipotle, and oregano. Add tomatoes with juice, beans, and water; stir well to combine. Bring to a boil, then reduce heat to low, cover with lid slightly ajar, and simmer for 25 minutes. Adjust seasonings to taste with salt and freshly ground black pepper.

Stir roasted squash and corn into chili, and simmer uncovered over medium-low heat for another 10 minutes. Season to taste with additional salt and pepper, as desired.

Divide chili among bowls. Serve with desired toppings, a hunk of cornbread, and your favorite cider (hard or otherwise). Enjoy!


Nutritional Facts
Calories Per Serving148
Total Fat5g8%
Vitamin A384µg43%
Vitamin B60.3mg14.2%
Vitamin C21mg36%
Vitamin E2mg10%
Vitamin K8µg10%
Folate (food)36µgN/A
Folate equivalent (total)27µg7%
Niacin (B3)2mg9%
Sugars, added6gN/A
Thiamin (B1)0.3mg19.5%