2-3 cups or 480-720ml chopped turkey, chicken, venison, or other meat
2 cups or 480ml cooked corn or hominy
2 medium summer squash, chopped
2 cups or 480ml cooked beans, any variety or mixed
1 small onion chopped
1 clove garlic, minced
1 large tomato, diced, or 1 14oz/392gr can diced tomatoes.
1tbso or 15ml olive oil
1tsp or 5ml black pepper, or to taste
1tsp or 5ml salt
1/2 tsp or 2.5ml chili powder or ground red pepper, or to taste
1/2 tsp or 2.5ml rosemary, or to taste
6-8 cups or 1.5-2l water, enough to cover the ingredients.

* Potatoes, celery, and carrots can be added if desired. Winter squashes can be used instead of summer squashes. Leeks can be used instead of onions.

Brown meat in olive oil. Poultry should be thoroughly cooked. Venison, beef, or other red meats should be medium-done. You can also used firm-fleshed fish for this dish.

Put all ingredients into stew pot or crock pot. Cover with water. If cooking in crock pot, cook on low for 6 hrs. If cooking on stove top, use medium-to-medium low heat and cook for 1-1/2 to 2 hrs. Add more seasonings if desired as cooking progresses.

This is a variable dish, and you can use whatever meats and vegetables happen to be available or as your taste desires. I often toss in whatever leftover vegetables and meats I have in the fridge. Seasonings listed are a minimal suggestion, so use whatever seasonings you desire and season to tast. Served with hot water cornbread or cornbread muffins, this is a complete meal.