Ingredients
- 1 cup onion, chopped
- 1 clove garlic, finely chopped
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1 cup red bell pepper, cut into 2 x 1/2 inch strips
- 1 poblano pepper, cut into 2 x 1/2 inch strips
- 1 anaheim chile, seeded, cut into 2 x 1/2 inch strips
- 1 jalapeno chile, seeded, chopped
- 1 cup acorn squash, cubed
- 1 cup Hubbard squash, cubbed
- 30 ounces chicken broth (2 cans)
- 1/2 teaspoon pepper
- 1/2 teaspoon ground coriander
- 1 cup zucchini, thinly sliced
- 1 cup yellow squash, thinly sliced
- 15 ounces whole kernel corn, undrained (1 can)
- 15 ounces pinto beans, undrained (1 can)
How to Make
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Step 1: In a 4-quart Dutch oven over medium, cook and stir onion and garlic in oil, season lightly, heat until onion is tender.
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Step 2: Stir in bell pepper, poblano and jalapeno chiles and cook 15 minutes.
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Step 3: Stir in Hubbard and acorn squash, broth, pepper, and coriander.
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Step 4: Heat to boiling; reduce heat. Cover and simmer until squash is tender, about 15 minutes.
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Step 5: Stir in remaining ingredients.
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Step 6: Cook uncovered, stirring occasionally, until zucchini is tender, about 10 minutes.
We hope you enjoy this recipe!
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