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Zuni Vegetable Stew



Ingredients:
3/4 Cup(s) Onion; Chopped
1 Clove Garlic; Finely Chopped
2 Tablespoon(s) Vegetable Oil
1 large Red Bell Pepper
2 medium Chiles
1 Jalapeno Chile; Seed & Chop
1 Cup(s) Squash; Cubed
29 Ounce(s) Chicken Broth; 2 cans
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Pepper
1/2 Teaspoon(s) Coriander; Ground
1 Cup(s) Zucchini; Thinly Sliced
1 Cup(s) Yellow Squash; Thinly Sliced
17 Ounce(s) Whole Kernel Corn; Drained
16 Ounce(s) Pinto Beans; Drained, 1 can
Directions: 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.
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