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Stew, Harvest Vegetable Stew

Recipe Link: http://communities.msn.com/NewtonNJHighSchoolClassof52

List of Ingredients




1 tablespoon olive oil
1 large onion, chopped
1 medium red bell pepper, diced
4 heaping cups peeled and diced orange squash (sugar pumpkin, butternut, carnival, etc.)
3 cups cooked fresh or frozen corn kernels
28-ounce can diced tomatoes, with liquid
16-ounce can red or black beans, drained and rinsed
1 to 2 fresh hot chilies, seeded and minced, or 1 (4-ounce) can chopped mild green chilies
1 cup vegetables stock or water
2 teaspoons ground cumin
Salt to taste
1/4 cup chopped fresh cilantro
Hot cooked rice


Recipe



1. Heat the oil in a soup pot or steep-sided stir-fry pan. Add the onion and sauté over medium heat until it is translucent. Add the red bell pepper and continue to sauté until the onion is golden.

2. Add all the remaining ingredients except the last three. Bring to a simmer, then simmer gently, covered, for 25 to 30 minutes, or until the squash is tender but not overdone.

3. Season to taste with salt, then stir in the cilantro. Serve at once in shallow bowls over hot cooked rice. Or, if time allows, let the stew stand off the heat for an hour or two, then heat through as needed.

Serves 8.

Source: The Vegetarian Kitchen, Nava Atlas