---------- Recipe via Meal-Master (tm) v7.01
  
      Title: Zuni Vegetable Stew
 Categories: Vegetables, Stews, Mexican
   Servings:  6
  
     3/4 c  Onion; Chopped
       1    Clove Garlic; Finely Chopped
       2 T  Vegetable Oil
       1    Red Bell Pepper; Large, *
       2    Chiles; Medium Size, **
       1    Jalapeno Chile; Seed & Chop
       1 c  Squash; Cubed ***
      29 oz Chicken Broth; 2 cans
     1/2 t  Salt
     1/2 t  Pepper
     1/2 t  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 *** 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.
  
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