members recipes

This recipe is really easy to modify for most veggies you may have on hand as well as the spiciness level.

Ingredients
1 red onion, diced
2 carrots, diced
1 stalk celery, diced
4 cloves garlic (more or less to taste)
1 red bell pepper, diced
1 sweet potato or yam, diced
2 T• Ground polenta (for texture)
2 c• Vegetable or chicken stock (homemade is best)
Olive oil

1 yellow squash, diced
1 zucchini, diced
1 can diced tomatoes (or fresh if you prefer)
1 small can green chilies
2-3 cans of beans (I used kidney, black and pinto) or dried if you prefer

2 T• Chili powder
1T• Cumin powder
S+p to taste
Fresh lemon juice to taste

Garnishes:
Sour cream
Grated cheese
Cilantro
Fresh tomatoes

Method
In a Dutch oven over med high heat, add the first ingredients. If you want to caramelize the onions before adding on the other veggies and stock, it will have a slightly more complex flavor.

When the firmer vegetables are close to being cooked (check it at about 10-15 minutes), add in the canned ingredients, squashes and spices. Cook until squash are soft (about 5-10 minutes).

Season to taste. Garnish and serve!