3/4 c Onion -- Chopped

1 ea Clove Garlic -- Finely Chopped

2 tb Vegetable Oil

1 ea Red Bell Pepper -- Large, *

2 ea Chiles -- Medium Size, **

1 ea Jalapeno Chile -- Seed & Chop

1 c Squash -- Cubed ***

29 oz Chicken Broth -- 2 cans

1/2 ts Salt

1/2 ts Pepper

1/2 ts 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 cut into 2 X 1/2-inch strips. *** 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.