Source: Colleen Doran, Chef - Breadworks, Boulder, Colorado

3 to 4 tablespoons vegetable oil
2 pounds white mushrooms, cut in half
1/4 teaspoon salt
1 medium-size yellow onion, diced (about 2 cup)
6 garlic cloves, finely chopped
2 pounds fresh tomatoes peeled, seeded and chopped or
    1 (28 ounce) can tomatoes with juice, chopped
1-inch piece cinnamon stick
2 tablespoons toasted cumin seed
2 teaspoons chipotle puree
2 medium-size zucchini, cut in half lengthwise and sliced
    into 1/2-inch slices on a diagonal (about 2 cup)
1 cup shaved corn kernels or 1 cup frozen corn
1 cup yellow peppers, cut into thick strips and then into triangles
1 cup red peppers, cut into thick strips and then into triangles
3 cups pumpkin or winter squash, peeled and cut into cubes
3 to 4 tablespoons coarsely chopped cilantro
2 tablespoons chopped mint
Salt and pepper to taste

Heat vegetable oil in a large, 6-quart stockpot. Sear the mushrooms over high heat with 1/4 teaspoon of salt.

Add the onion and garlic. Saut?over medium heat until onion becomes translucent and the garlic tender.

Add tomatoes, cooking just long enough to heat through, and then add cinnamon, toasted cumin seeds and chipotle puree. Add remaining vegetables.

Cover pot and stew over medium-low heat for about 30 minutes, stirring occasionally. Add salt and pepper to taste. Add cilantro and mint just before serving.

Tips: This is hearty fare, full of flavor, so for those sensitive to garlic or onions, these vegetables may be omitted without compromising flavor.

If canned tomatoes are acidic, add a pinch of brown sugar to balance the flavors.

Serves 4 to 6.