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Winter Squash Stew With Pinto Beans And Corn

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2 tablespoons vegetable oil

3 cups (3/4-inch) cubed peeled buttercup or butternut squash (about 1 1/4 pounds)

1 cup diced onion

2 1/2 cups water, divided

2 teaspoons paprika

1 teaspoon ground cumin

1/4 teaspoon ground coriander

1 dried New Mexican chile, seeded

1/4 teaspoon salt

1 (14.5-ounce) can diced tomatoes, undrained

1 cup frozen whole-kernel corn

1 (15-ounce) can pinto beans, rinsed and drained

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