Chilean Porotos Granados Recipe

Ingredients

• 4 Cups Water
• 3 Cups Butternut squash, peeled and chunked
• 4 Cups Fresh corn kernels (6 ears corn)
• 1 Onion, chopped
• 1 Red bell pepper, chopped
• 1 Green bell pepper, chopped
• 1-2 Jalapenos, minced
• 2 Cloves Garlic, minced
• 1/8 Cup Vegetable broth
• 2 Tsp Paprika
• 1 Tsp Cumin
• 1 Tsp Oregano
• 2 15-ounce Cans Pinto beans, drained and rinsed
• 1/3 Cup Fresh basil, chopped
• 1 Tomato, chopped
• 1/2 Tsp Crushed red pepper flakes
• Several Twists Fresh ground pepper
• Dash Sea salt
• Hot pepper sauce to taste