Heat vegetable oil in a large Dutch oven over medium-high heat. Add the squash and onion, and sauté 5 minutes. Add 1 cup water and the next 4 ingredients (1 cup water through chile); cover and cook 5 minutes. Add 1 1/2 cups water, salt, and tomatoes; cover, reduce heat, and simmer 20 minutes. Add the corn and beans; cover and cook 15 minutes. Discard the chile.
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|Serving Size: 1 Serving (2205g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1422 (51%)|
|Amt Per Serving||% DV|
|Total Fat 158g||211 %|
|Saturated Fat 93g||465 %|
|Monounsaturated Fat 50.5g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 584.6mg||180 %|
|Sodium 2145.2mg||74 %|
|Potassium 6216.6mg||164 %|
|Total Carbohydrate 210.3g||62 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 209.1g|
|Protein 138.6g||198 %|
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Calories per serving: 2782
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