This is a nice seasonal recipe I came up with a few weeks ago that was pretty popular. Anaheim peppers are milder than jalapeño or serrano - feel free to upgrade if you want an extra kick.2 tbsp canola or olive oil
1 onion, diced
2 bell peppers, diced
1-2 anaheim peppers, seeded and deveined, diced (optional)
4 cloves garlic, minced (or to taste)
1 large can tomatoes (or approx. 5 fresh tomatoes)
1 medium-large apple, diced
1 butternut squash, peeled and cubed (note: Costco sells packages of pre-cut/peeled if you don't feel like wrestling one in your kitchen - they're tough to cut)
1 can black beans
1 can refried beans
1 can of corn (optional)
3 cups water
1 tsp turmeric (optional)
Cumin, paprika, salt and pepper to taste*
(* I used about 3 tbsp cumin, and 2 tbsp salt, 1 tbsp paprika, and 2 tsp cayenne instead of black pepper. Since it's a large volume doing a little more or a little less probably won't hurt)
In a large pot, heat the oil and begin sauteing the onions. When they start to get translucent, add the bell and anaheim peppers and the garlic. Give it 5-10 minutes, then stir in the remaining ingredients. Bring to a boil, then reduce heat and let simmer approx. 45 minutes (or until desired thickness), stirring occasionally.
