1/4 c Olive oil
4 c Peeled diced pumpkin or
- other winter squash
1 lg Onion; coarsely chopped
2 c Celery; coarsely diced
2 cl Garlic; minced
1 Green bell pepper;
- cored, seeded, diced
1 Red bell pepper;
- cored, seeded, diced
14 1/2 oz Can diced tomatoes
-with herbs
1 c Fresh or frozen corn
2 c Fresh or frozen green
-beans, cut in 1" pieces
2 c Vegetable stock or water
1 tb Mild chili powder
1/2 ts Fresh-ground black pepper
1 ts 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).
Recipe by The Washington Post 2/4/98
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.
