Instructions: Cook wedges of squash until crisp tender (around 5 mins Microwave on High). Let stand to cool and cook a little more. Pare, and cut into 1-inch chunks.

In a wok or large sauce pan, soften the onions with garlic in the oil over medium heat (5 to 7 mins). Add red pepper, cabbage, and jalapenos and saute until crisp tender (4 to 5 mins). Add the broth and ancho paste

(chili powder and oil). Add pinches of cocoa powder, cinnamon, cayenne, cumin, black pepper, and oregano; simmer 2 mins and adjust to taste. Add the beans and the squash and simmer; adding water as needed to maintain a thin gravy. Add the chipotle. Stir in the moistened bread crumbs and cook until noticeably thickener. Then add the fresh cilantro and heat through.

Serve on cooked white rice.

VARY: Use a bottle chipotle sauce like Troys instead of canned chipotle adobo.

NOTES : This was very good. I diced some apple and melon, squirted lime juice and sweetened with about 1 teaspoon peanut butter (Simply Jiff or whatever they call it.) Rice was steamed with a piece of lemon peel and flatleaf parsley. I added Tones Perc to the vegetable broth made from Better than Bouillon base - celery salt would be good too.

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