3/4 c. chopped onion
1 clove garlic, finely chopped
2 tbsp. vegetable oil
1 lg. red bell pepper, cut into 2 x 1/2 inch strips
2 med. poblano or Anaheim chiles, seeded and cut into 2 x 1/2 inch strips
1 jalapeno chile, seeded and chopped
1 c. cubed Hubbard or acorn squash (about 1/2 lb.)
2 (14 1/2 oz.) cans chicken broth
1/2 tsp. pepper
1/2 tsp. ground coriander
1 c. thinly sliced zucchini
1 c. thinly sliced yellow squash
1 (17 oz.) can whole kernel corn, drained
1 (16 oz.) can pinto beans, drained

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 15 minutes.

Stir in Hubbard squash, broth, pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, about 15 minutes. Stir in remaining ingredients. Cook uncovered, stirring occasionally, until zucchini is tender, about 10 minutes. 6 servings (about 1 1/3 cups each).