Zuni Vegetable Stew

• 3/4 cup onions chopped
• 1 clove garlic finely chopped
• 2 tablespoons vegetable oil
• 1 each sweet red bell peppers large, *
• 2 each green chili peppers medium size, **
• 1 each jalapeno pepper seeded and chopped
• 1 cup winter squash cubed ***
• 29 ounces chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon coriander ground
• 1 cup zucchini thinly sliced
• 1 cup yellow summer squash thinly sliced
• 17 ounces corn kernels, canned drained
• 16 ounces pinto beans drained

1. ** Chiles should be either poblano or Anaheim and should be seeded and cut into 2 X 1/2-inch strips.
2. *** Use either hubbard or acorn squash.
3. Cook and stir onion and garlic in oil in 4-quart Dutch oven over medium heat until onion is tender.
4. Stir in bell pepper, poblano and jalapeno chiles.
5. Cook for 15 minutes.
6. Stir in Hubbard squash, broth, salt, pepper and coriander.
7. Heat to boiling; reduce heat.
8. Cover and simmer until squash is tender, about 15 minutes.
9. Stir in remaining ingredients.
10. Cook uncovered, stirring occasionally, until zucchini is tender, about 10 minutes.

onions, garlic, vegetable oil, sweet red bell peppers, green chili peppers, jalapeno pepper, winter, chicken broth, salt, black pepper, coriander ground, zucchini, yellow summer, corn kernels, pinto beans

Taken from recipeland.com/recipe/v/zuni-vegetable-stew-47168 (may not work)