Saute the first 5 ingredients in a large pot for 15-20 minutes, or until all peppers and chilis are soft. Saute in a little broth to keep from sticking. Do not short change this step! Sauteing the chilis makes them release their volitile oils (do I sould like Graham Kerr? ;). This makes the both nice and spicy. It also keeps you from burning the #@%*&! out of your mouth when you eat a spoonful of the chilis.

Add the broth and the winter squash. Cover and cook 5-10 minutes, until squash starts to get tender. Add zuchinni and crook-neck. Simmer 5. Add corn and beans and heat through.

This stew is nice to look at (red, yellow, green, brown) and it reheats well.

Serves:
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