Yield: 6 Servings
|¼ cup||Olive oil|
|4 cups||Peeled and diced pumpkin; or other winter squash|
|1 large||Onion; coarsely chopped|
|2 cups||Coarsely diced celery|
|2 \N||Cloves garlic; minced|
|1 \N||Green bell pepper; cored, seeded, diced|
|1 \N||Red bell pepper; cored, seeded, diced|
|14½ ounce||Fresh-cut diced tomatoes with herbs; canned|
|1 cup||Fresh or frozen corn|
|2 cups||Fresh or frozen green beans; cut in 1\" pieces|
|2 cups||Vegetable stock or water|
|1 tablespoon||Mild chili powder|
|½ teaspoon||Fresh-ground black pepper|
|1 teaspoon||Salt or to taste|
Heat a large skillet or Dutch oven over high heat and add the olive oil.
When the oil is hot, add the cubes of pumpkin and saute for 5 minutes, stirring occasionally. Add the onion, celery and garlic and saute for another 5 minutes or until the onion becomes soft. Add the green and red bell peppers, tomatoes, corn, green beans, stock or water, chili powder, pepper and salt and cook, covered, over low heat for 25 minutes or until the vegetables are tender. (6 servings).
If you visit a co-op or health-food store, look in the bulk section for vegetarian chicken broth. It's made with brewer's yeast and tastes very much like a homestyle chicken stock. It will add another layer of flavor to this dish. For the tomatoes, try to find the relatively new "fresh cut" canned ones from Del Monte or Hunt's. They're firmer than most. I like to serve this on a bed of cooked, buttered quinoa. Quinoa, which can be found in health-food stores, is an ancient grain used by the Incas. It has a very high protein content and a lovely rich flavor.
As with many stews, this will taste even better the day after cooking.
Recipe by: The Washington Post 2/4/98 Posted to MC-Recipe Digest by "johndavid@..." <johndavid@...> on Mar 20, 1998