• 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 well.