Ingredients Edit

Directions Edit

  1. In large saucepan or Dutch oven, heat oil over medium heat.
  2. Add onion and cook, stirring often, until softened, about 8 minutes.
  3. Stir in garlic, flour, cumin, chili powder and coriander and cook, stirring often, 1 minute.
  4. Stir in broth, squash, potato, corn, bay leaf and salt. Increase heat to high and bring to a boil.
  5. Reduce heat to low, cover partially and simmer 15 minutes.
  6. Stir in tomato paste, basil, cinnamon and pepper; cover partially and simmer gently until flavors have blended, about 10 minutes. Remove from heat.
  7. About 35 minutes before you plan to eat, make soft polenta. When it is almost done, rewarm stew over low heat.
  8. Spoon portions of polenta into large, shallow soup bowls, making wide depression in center. Spoon some stew into each depression, garnish with chopped bell pepper and serve right away.

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