Autumn Harvest Stew

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 medium red or green bell pepper, diced
• 1 cup water
• 4 heaping cups prebaked, peeled, and diced orange squash (sugar pumpkin, butternut, carnival, etc.)
• 3 cups corn kernels (preferably fresh, scraped from 3 to 4 ears)
• One 28-ounce can salt-free diced tomatoes, undrained
• One 16-ounce can red or black beans, drained and rinsed
• 1 to 2 fresh hot chilies, seeded and minced, or one 4-ounce can chopped mild green chilies
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• Salt and freshly ground pepper to taste

1. Heat the oil in a soup pot or steep-sided stir-fry pan.
2. Add the onion and saute over medium heat until translucent.
3. Add the garlic and bell pepper and continue to saute until the onion is golden.
4. Add all the remaining ingredients except the salt and pepper.
5. Bring to a rapid simmer, then lower the heat.
6. Cover and simmer gently for 15 to 20 minutes.
7. Season gently with salt and pepper, then serve in shallow bowls.
8. Per serving:
9. Calories: 193
10. Total fat: 3g
11. Protein: 8g
12. Fiber: 10g
13. Carbohydrate: 40g
14. Cholesterol: 0mg
15. Sodium: 110mg

olive oil, onion, garlic, red, water, orange squash, corn kernels, salt, red, hot chilies, ground cumin, oregano, salt

Taken from www.epicurious.com/recipes/food/views/autumn-harvest-stew-378896 (may not work)