1 large onion, chopped
2-3 cloves garlic
2 large bell peppers (1 red, 1 green is nice and colorful)
1 large Anahiem chili
1 jalepeno chili
5 cups broth
1 zuchinni, sliced thin
1 yellow crook-neck squash, sliced thin
1 to 2 cups winter squash, cubed
1 can corn (no-salt, or drain and rinse)
1 can pinto beans (no-salt, or drain and rinse)
Saute the first 5 ingredients in a large pot for 15-20 minutes, or until all peppers and chilis are soft. Saute in a little broth to keep from sticking. Do not short change this step! Sauteing the chilis makes them release their volitile oils (do I sould like Graham Kerr? ;). This makes the both nice and spicy. It also keeps you from burning the #@%*&! out of your mouth when you eat a spoonful of the chilis.
Add the broth and the winter squash. Cover and cook 5-10 minutes, until squash starts to get tender. Add zuchinni and crook-neck. Simmer 5. Add corn and beans and heat through.
This stew is nice to look at (red, yellow, green, brown) and it reheats well.