Zuni Vegetable Stew

3/4 c Onion — Chopped

1 ea Clove Garlic — Finely Chopped

2 tb Vegetable Oil

1 ea Red Bell Pepper — Large, *

2 ea Chiles — Medium Size, **

1 ea Jalapeno Chile — Seed & Chop

1 c Squash — Cubed ***

29 oz Chicken Broth — 2 cans

1/2 ts Salt

1/2 ts Pepper

1/2 ts Coriander — Ground

1 c Zucchini — Thinly Sliced

1 c Yellow Squash — Thinly Sliced

17 oz Whole Kernel Corn — Drained

16 oz Pinto Beans — Drained, 1 can

* Bell pepper should be seeded and cut into 2 X 1/4-inch strips.
** Chiles should be either poblano

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