Categories: Vegetables, Stews, Mexican 
      Yield: 6 servings 
  
    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) 
  ~------------------------------------------------------------------------- 
  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.