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Ingredients
  • 1 large onion diced
  • 1 large red bell pepper seeded and diced
  • 4 cloves garlic minced or pressed
  • 1 to 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
  • ¼ teaspoon chipotle chile powder or to taste
  • 2 teaspoons Mexican oregano optional
  • generous grating black pepper
  • ½ teaspoon salt or to taste
  • 1 pound yellow squash or zucchini
  • 1 cup crushed pineapple and juice
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