This creamy three sisters stew features traditional summer crops: corn, beans, and squash! This light stew is high in plant protein and healthy! This is a great recipe to enjoy over rice or pasta, and is a healthy way to use up extra garden veggies.
In a large pot, add the olive oil and saute the onion and garlic on low heat for 5 to 6 minutes. Add the zucchini, bell pepper and continue to saute for an additional 5 minutes.
Add the butternut squash, corn, white beans, tomatoes with the juice, vegetable stock, okra, onion powder, paprika, oregano, chili flakes, and cumin. Stir well to combine and bring to a boil. Reduce to a simmer, cover, and allow stew to cook for 30 minutes.
Taste, and adjust seasoning as needed. Right before serving, stir in the coconut mill and top with fresh herbs if desired. Enjoy!
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