Squash, Bean and Corn Stew

Really flavorful and hearty vegetarian stew from Chile, from cooking.com.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1⁄4 cup olive oil
• 2  onions, sliced thin
• 2  garlic cloves, chopped
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon cayenne pepper
• 1  teaspoon dried oregano
• 2  tablespoons pimientos, drained and chopped (one 4-ounce jar)
• 1  cup canned tomato, crushed in thick puree (from a 15-ounce can)
• 1  butternut squash, peeled, halved lengthwise, seeded, and cut into 1-inch dice (about 2 pounds)
• 1 1⁄2 cups water
• 2  teaspoons salt
• 2  cups kidney beans, drained and rinsed (1 19-ounce can)
• 2  cups corn kernels (fresh or frozen)
• 1⁄2 cup fresh basil, chopped (optional)

Directions

1. In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, paprika, cayenne and oregano and cook, stirring, until fragrant, about 1 minute.
2. Stir in the pimientos, tomatoes, squash, water and salt and bring to a simmer. Cook the stew, covered, stirring occasionally, until the squash is almost tender, about 15 minutes. Uncover and simmer vigorously until almost no liquid remains in the pan, about 5 minutes. Add the beans and corn and cook until the corn is just tender, about 5 minutes. Stir in the basil.