Three Sisters Stew is one of my favorite recipes to cook in the fall, especially around Thanksgiving. This hearty stew features corn, beans, and squash— seasonal ingredients rich in history and flavor. While making the stew, students also learn about the symbiotic relationship between these crops and how they support each other’s growth. Many students are already familiar with the Three Sisters concept from science class, which excites them to bring their theoretical knowledge into the kitchen.

The recipe is straightforward and offers a great opportunity to practice knife skills. Together, we chop the vegetables and sauté them with garlic, cumin, and chili powder, creating a dish that is simple, educational, and delicious. Sometimes I like to add other seasonal vegetables such as carrots, bell peppers, or celery for brighter color and flavor!