Porotos Granados (Chilean Bean Stew)

1 tablespoon Olive Oil

1 Onion

2 cups Butternut Squash

1 Can Great Northern Beans

1 cup Lima Beans

3 Cups Chicken Stock

2 cups Sweetcorn

2 tbs chopped Basil

1 Banana Pepper

1- Heat the olive oil in a stock pot over medium heat; add the onion and cover.

2- Cook the onions until soft and translucent, about 5 minutes.

3- Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture.

4- Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.

5- Stir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more.

6- Sprinkle the chopped banana pepper over individual portions to serve.