2 Tbsp. oil
3/4 cup chopped onion
1 clove garlic, chopped
1 large red bell pepper, cut in strips
2 medium anaheim chilis, seeded and cut in strips
1 jalapeno pepper, seeded and chopped -- optional
1 cup cubed butternut or acorn squash
2  14-oz. cans vegetable broth
1/2 tsp. salt, pepper, and coriander
1 cup thinly sliced zucchini
1 cup thinly sliced yellow summer squash
1  15-oz. can whole corn, drained
1  15-oz. can pinto beans, drained
1 or 2 packages of Veat (fake chicken) pieces, 
thawed and slightly microwaved

In large pot, heat oil on medium heat and add onion and garlic, stirring till tender.  Stir in bell pepper and both chilies.  Cook 15 minutes.  Stir in acorn squash, broth, salt, pepper, and coriander.  Cover and simmer for 15 minutes.  Stir in zucchini, summer squash, corn, and beans.  Simmer uncovered for 10 minutes until squash and zucchini is tender.  Just before serving, add Veat, mix, and heat through.

Makes 6 servings


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"The Four Seasons:  Autumn", by Leon Frederic
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