Chilean Harvest Vegetable Stew

• 3 tablespoons oil
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 1 teaspoon chili powder
• 1 -2 hot green chili pepper, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon oregano
• 1 1/2 cups tomatoes, chopped
• 2 cups fresh pumpkin (or 2 cups canned pumpkin for a less chunky soup) or 2 cups winter squash, peeled and cubed (or 2 cups canned pumpkin for a less chunky soup)
• 2 cups corn
• 2 cups white beans, with liquid cooked (= 1 cup dried)

1. In large pot, saute in 3T. oil: onion, garlic, chili powder, chili peppers, salt, pepper, and oregano.
2. Add and cook until tender: tomatoes, pumpkin or winter squash, corn.
3. Add: white beans with liquid.
4. Simmer at least 30 minutes. The soup will be thick and chunky, with a mild spicy flavor.

oil, onion, garlic, chili powder, green chili pepper, salt, pepper, oregano, tomatoes, fresh pumpkin, corn, white beans

Taken from www.food.com/recipe/chilean-harvest-vegetable-stew-328106 (may not work)