A mild chili featuring the famous Three Sisters of Native America: maize, beans and squash. In our version, Anson Mills heirloom posole is nixtamalized (cooked with slaked lime to release B Vitamins) and then simmered until tender in a savory and lightly spiced tomato base with white butter beans from Iacopi Farm in Half Moon Bay and zucchini from Confluence Farm in Sonoma. When you eat this stew, celebrate Native American wisdom: planting these three crops together provides benefits to each. The beans climb on the corn and they add nitrogen to the soil, while the squash leaves shade the roots of the corn and the beans.
Ingredients: zucchini, posole, butter beans, onions, crushed tomatoes, olive oil, garlic, Celtic sea salt, apple cider vinegar, coriander seeds, cumin seeds, paprika, smoked paprika, cinnamon, chipotle powder, cloves, bay leaves
Recipe is vegan, gluten-free and dairy-free.