Squash and Bean Stew
Source of Recipe
Angela Lowry
Recipe Introduction
A satisfying chili with a bit of a kick
List of Ingredients
2 tablespoons oil
1/4 cup chopped onion
1 clove garlic finely chopped
1 large red bell pepper cut into 2 � 1/2 inch strips
2 medium poblano or Anaheim chilis seeded and cut into 2 � 1/2 strips
1 jalape�o chili seeded and chopped
1 cup cubed Hubbard or acorn squash (1/2 pound)
2 14 1/2 ounce cans chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
1 cup thinly sliced zucchini
1 cup thinly sliced yellow summer squash
1 15 1/4 ounce can whole kernel corn drained
1 15 ounce can pinto beans (15 to 16 ounce can) drainedRecipe
Heat oil in Dutch oven over medium heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender.
Stir in bell pepper and poblano and jalape�o chilis. Cook 15 minutes. Stir in Hubbard squash, broth, salt, pepper and coriander.
Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until squash is tender.
Stir in remaining ingredients. Simmer uncovered about 10
minutes, stirring occasionally, until zucchini is tender.
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