Santa Fe Stew

2 Tablespoons Olive Oil
3 Medium Onion — Chopped
2 Teaspoons Salt
2 Teaspoons Cumin Seed
1/2 Teaspoon Cinnamon
5 Cloves Garlic — Chopped
2 Medium Anaheim Chili Pepper — Chopped
2 Medium Poblano Peppers — Chopped
2 Tablespoons Chili Powder
2 Cups Chicken Broth
1 Medium Butternut Squash — Cubed
1 Lime Lime Juice
3 Cups Pinto Beans — Cooked
Cilantro — Chopped

Directions

Saute onion in oil for 5 minutes. Add salt, cumin and cinnamon. Saute for 5 minutes. Stir in garlic, chiles and chile powder. Cover and cook for 5 minutes. Add broth and simmer fo 15 minutes. Add squash and lime juice. Simmer for 15 minutes. Add beans and simmer for 5 minutes. Serve sprinkled with cilantro.

Serves 4