SOUTH AMERICAN HARVEST STEW
Source: Nava Atlas, In a Vegetarian Kitchen
Servings: 8

1 tablespoon olive oil
1 large onion, chopped
1 medium red bell pepper, diced
4 heaping cups pre-baked, peeled and diced orange squash (sugar pumpkin, butternut, carnival, etc.)
3 cups cooked fresh corn kernels (from 3 to 4 ears)
1 (28-ounce) can diced tomatoes, with liquid
1 (16-ounce) can red or black beans, drained and rinsed
1 to 2 fresh hot chiles, seeded and minced, or one 4-ounce can chopped mild green chiles
1 cup vegetables stock or water
2 teaspoons ground cumin
Salt to taste
1/4 cup chopped fresh cilantro
Hot cooked rice (to serve)

Heat the oil in a soup pot or steep-sided stir-fry pan. Add the onion and sauté over medium heat until it is translucent.

Add the red bell pepper and continue to sauté until the onion is golden.

Add all the remaining ingredients except the last three. Bring to a simmer, then simmer gently, covered, for 15 to 20 minutes.

Season to taste with salt, then stir in the cilantro. Serve at once in shallow bowls over hot cooked rice.