Recipe(tried): Caribou Don Squash and Bean Chili Stew

Don, this is a good recipe!
SQUASH AND CHILI BEAN STEW
2tbsp. vegetable oil 1/4 cup chopped onion, 1 clove garlic, finely chopped, 1 large red bell pepper, cut into 1/2 inch strips, 2 medium poblano or Anaheim chilies, seeded and cut into 2x1/2 inch strips, 1 jalapeno pepper seeded and chopped, 1 cup cubed hubbard or acorn squash (1/2 pound), 2 cans (14 1/2 oz. each) chicken broth, 1/2 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. ground coriander, 1 cup thinly sliced zuccini, 1 cup thinly sliced yellow summer squash, 1 can whole kernel corn drained, 1 can pinto beans, drained.
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Heat oil in Dutch oven over medium heat. Cook onion and garlic in oil., stirring occasionally until onion is tender. Stir in bell pepper and poblano and jajapeno peppers. Cook 15 minutes.
Stir in hubbard squash, broth, salt and pepper and coriander. Heat to boiling and reduce heat. Cover and simmer about 15 minutes or until squash is tender. Stir in remaining ingredients. Simmer uncovered about 10 minutes stirring occasionally until zuccini is tender.
6 servings