Bean Corn and Squash Stew

Ingredients

• 1 Quart water
• 1.5 Pound butternut squash, peeled, seeded and cut into 1-inch cubes
• 4 Cup fresh corn kernels, cut from about 6 ears
• 1 Can 19-ounce can kidney beans, drained
• 0.75 Cup chopped basil leaves
• 0.25 Cup vegetable oil
• 1 Count large onion, coarsely chopped
• 1 Count red bell pepper, coarsely chopped
• 1 Count green bell pepper, coarsely chopped
• 1 Teaspoon ground cumin
• 1 Teaspoon dried oregano
• 2 Teaspoon hot paprika
• 0 salt
• 0 freshly ground black pepper

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