Pour the oil into a 4- to 5-quart slow cooker and turn it on Low. Add the onion, bell pepper, garlic, cumin, coriander, and marjoram. Put the lid on while you assemble the rest of the ingredients.
Add the squash, salt, cayenne, tomatoes with their juice, chipotle chiles, beans, and broth. Put the lid back on the slow cooker and cook until the vegetables are tender, about 8 hours.
About 15 minutes before serving time, stir in the corn and parsley. Taste and adjust the seasonings, if necessary. Serve hot.
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