Southwest Corn and Squash Stew

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, chopped
• 1 small green chili pepper, seeded and minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 (14 1/2 ounce) canpeeled diced tomatoes, drained
• 2 cups butternut squash, peeled and cut into 1 inch chunks
• 2 cups vegetable broth
• 2 medium zucchini, cut into 1 inch chunks
• 2 cups frozen corn
• 1 (5 ounce) can evaporated milk
• salt
• 12 cup shredded cheddar cheese or 12 cup monterey jack cheese
• 2 tablespoons chopped fresh cilantro

1. Heat oil in a large saucepan, add onion and red pepper, cook over medium heat for 5 minutes or until onions become transparent.
2. Add garlic, chili pepper, chili powder and cumin, cook stirring constantly for 1 minute.
3. Add tomatoes, butternut and vegetable broth, bring to a boil, reduce heat, cover and simmer on low for 10 minutes.
4. Stir in zucchini, corn, evaporated milk and salt to taste, simmer uncovered for 15 minutes or until vegetables are tender.
5. Top with cheese and cilantro just before serving.

vegetable oil, onion, red bell pepper, garlic, green chili pepper, chili powder, ground cumin, tomatoes, butternut squash, vegetable broth, zucchini, frozen corn, milk, salt, cheddar cheese, fresh cilantro

Taken from www.food.com/recipe/southwest-corn-and-squash-stew-53250 (may not work)