In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add 1 chopped onion and 2 minced garlic cloves, and sauté for about 5 minutes until the onion is softened and translucent.

Stir in 1 teaspoon of ground cumin and 1 teaspoon of paprika into the pot, cooking for another minute until the spices release their fragrance.

Add 2 cups of corn, 2 cups of cooked or canned beans (drained), and 2 cups of diced squash to the pot. Pour in 4 cups of high-quality vegetable broth, stirring everything together.

Bring the stew to a rolling boil over medium-high heat, then reduce the temperature to low and cover the pot. Let it simmer for about 30 minutes, stirring occasionally.

After 30 minutes, taste the stew and adjust the seasoning with salt and pepper as desired. Allow it to sit for about 10 minutes off the heat before serving.