Winter Squash Stew with Pinto Beans and Corn

(3) Course Soups and Stews

Ingredients in this Recipe

1 (14.5 ounce) can diced tomatoes, undrained
1 (15 ounce) can pinto beans, rinsed and drained
1 cup diced onion
1 cup frozen whole kernel corn
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon salt
2 1/2 cups water, divided
2 tablespoons vegetable oil
2 teaspoons paprika
3 cups (3/4 inch) cubed peeled buttercup or butternut squash (about 1 1/4 pounds)

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