• prep: 10 min
• cook: 40 min
• total: 50 min

servings:

Add more broth to make this stew more like soup and less to make it more like chili. Or, use even less to make a thick filling for tacos or a dip for tortilla chips.

• 1 large onion diced
• 1 large red bell pepper seeded and diced
• 4 cloves garlic minced or pressed
• 1-2 jalapeno chiles stemmed, seeded and finely diced
• 1 15-ounce can diced tomatoes preferably fire-roasted
• 2 16-ounce cans black beans rinsed and drained
• 2 cups vegetable broth or water plus bouillon cubes
• 1 tablespoon Ancho chili powder or other pure, mild chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon chipotle chile powder or to taste
• 2 teaspoons Mexican oregano optional
• generous grating black pepper
• 1/2 teaspoon salt or to taste
• 1 pound yellow squash or zucchini
• 1 cup crushed pineapple and juice

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