• 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 we