Three Sisters "White" Chili

By DomesticMuse

In the Southwestern US, corn, squash, and beans are known in Indian Country as "The Three Sisters." The Three Sisters have been a dietary staple in Indian Country for centuries. This "white" chili, which isn't so much white as saffron-hued, deliciously combines white beans, white corn, chayote squash and eggplant.

Ingredients

• 12 oz. fully-cooked chicken sausages, Spicy Cilantro flavor or Chorizo flavor.
• 1/2 lb. dried white beans (Great Northern or Navy beans)
• 6 c. chicken broth (plus more as needed.)
• 1 bay leaf
• 1 t. salt
• 1 T extra-virgin olive oil
• 1 T unsalted butter
• 1 lg. onion, chopped
• 6 lg. cloves garlic, minced
• 1 poblano chile, stemmed, seeded and chopped into medium dice
• 1 jalapeno pepper, stemmed and seeded, minced
• 1 T ancho chile powder
• 1 1/2 t. cumin
• 1 t. oregano
• 1 T olive oil
• 2 T all-purpose flour
• 1 pt. half-and-half
• 1 c. shredded Mexican 4 Cheese Blend
• 1 c. frozen baby white corn kernels
• 1/2 eggplant, peeled and cut into 1/2 in. dice
• 1 chayote squash, cored and cut into 1/2 in. strips
• 1 T tomato paste
• 1/2 can Rotel tomatoes with green chiles
• 1/3 c. chopped cilantro (LEAVES ONLY)
• plus additional for garnish

Details

Servings 6
Adapted from domestickmuse.blogspot.com

Preparation

Step 1

1. Spray a large, heavy soup pot with non-stick spray. Add 1 T olive oil, and heat over medium heat.
2. Slice the chicken sausages about 1/2 in. thick, and place in the pot.
3. Brown the sausage pieces, about 5 minutes. Remove the sausage and set aside on a plate.
4. In the same pot, without washing, add the beans, 1 bay leaf, 6 c. chicken broth, 2 c. water, and 1 t. salt. Bring the beans to a boil over medium high heat, cover, reduce the heat to medium-low, and cook until the beans are tender but not falling apart, about 2 hrs. Check frequently to make sure they are not getting too dry, and add additional chicken stock as needed.
5. Meanwhile, spray a large deep skillet with nonstick spray. Over medium heat, add 1 T olive oil and 1 T unsalted butter.
6. When the butter is melted, add the chopped onion, salt and pepper to taste, and saute 5 minutes, until onion is translucent.
7. Add the garlic and saute for 2 minutes. Add the chopped poblanos and jalapeno, and cook for 3 minutes, or until the chiles are fragrant and softened.
7. Add the cumin, ancho chile powder, and oregano, and cook, stirring, for 1 minute. Add 1 T olive oil to the pan and stir.
8. Add 2 T flour and cook for 2-3 minutes, stirring frequently, to blend the flavors.
9. Add the half-and-half to the skillet.
10. Cook the mixture, stirring constantly with a wooden spoon or a flat whisk, until slightly thickened, about 5 min.
11. Taste and add salt, pepper, or other seasonings as needed.
12. Remove from the heat and stir in the shredded cheese until it is melted and incorporated. Set aside.
13. When the beans are tender, add the tomato paste, Rotel tomatoes, the chopped eggplant, the frozen baby white corn, the chayote squash, and the browned chicken sausage to the bean pot. Add salt and pepper to taste. Bring to a boil, reduce the heat to medium, cover and simmer gently for 8 minutes.
14. Add the cheese mixture to the bean pot. Add salt and pepper to taste as needed. If chili seems too thick, add a small amount of chicken stock.
15. Add the chopped cilantro

Serve in warmed bowls with crusty rolls or cornbread, and offer addtional chopped cilantro and cheese.
Delicious served with a fresh tomato and avocadeo salad dressed with lime juice, olive oil, and salt.