Beans, squash and corn are the three sisters, the main agricultural crops of many Native American people. Combined with four different peppers, cumin, sage and oregano, they create a deeply flavored, satisfying dish. While looking for a great plant-based chili recipe, I was inspired by the essays and recipes in Fernando and Marlene Divina’s wonderful book, Foods of the Americas: Native Recipes and Traditions (Ten Speed Press, 2004). When I first developed this recipe I was still using canned beans but I have since changed my ways and now I use those delicious Rio Zape beans from Rancho Gordo. I also added roasted sweet red peppers. I like this version better. This recipe uses masa harina, which is cornmeal processed with lime juice and it has a distinctive flavor. If masa harina is unavailable plain fine cornmeal can be substituted. This recipe looks long and complicated but it goes together easily.