In a large, heavy pot, heat the oil over moderate heat, then add the onions, celery, bell pepper, and garlic and cook, stirring, till softened, about 2 minutes. Add the squash and cook, stirring, 3 minutes longer to soften.
Add the remaining ingredients and stir well. Reduce the heat to a low simmer, cover, and cook for 1 hour, adding a little water if the stew begins to get too thick.
Recipe from "Stews, Bogs, and Burgoos: Recipes from the Great American Stewpot" by James Villas (William Morrow and Co., Inc.)
Hot for chili! America's favorite stew comes in many flavors By Lee Ann Price, News Correspondent
Mm-format by Petra <phildeb@gmx. Net>