Pueblo Vegetable Stew

PUEBLO VEGETABLE STEW

3/4 cup chopped onion
1 clove garlic, finely chopped
2 Tbsp. vegetable oil
1 large red bell pepper, cut into 2 x 1/2" strips
2 med. poblano or Anaheim chilies, seeded and
and cut into 2 x 1/2" strips
1 jalapeno chili, seeded and chopped
1 cup cubed Hubbard or acorn squash
(about 1/2 lb.)
2 cans (14 1/2 oz.) chicken broth
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. ground coriander
1 cup thinly sliced zucchini
1 cup thinly sliced yellow squash
1 can (17 oz.) whole kernel corn, drained
1 can (16 oz.) pinto beans, drained

Cook and stir onion and garlic in oil in 4 quart dutch oven over medium heat until onion is tender. Stir in bell pepper, poblano chilies and jalapeno chili. Cook 15 minutes. Stir in squash, broth, salt, pepper and coriander. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until squash is tender. Stir in remaining ingredients. Cook uncovered 10 minutes, stirring occasionally, until zucchini is tender. Makes 6 servings.