Porotos Granados (Chilean Bean Stew) Recipe

Heat the olive oil in a stock pot over medium heat. Add the onion, cover, and cook until it's soft and translucent, about 5 minutes.

Stir in the butternut squash, great Northern beans, and lima beans. Pour in the chicken stock, cover the pot, and continue to cook for 30 to 45 minutes, or until the squash is tender and just beginning to break apart.

Stir the corn and basil into the stew. Let it cook for about 10 minutes more, or until the stew has thickened to the consistency of pancake batter.

Ladle the stew into individual bowls and sprinkle chopped banana pepper over each portion before serving.