Southwestern Green Chile Stew

• olive oil↗2 tablespoons
• onion↗1

  finely diced

• garlic cloves↗2

  minced

• jalapeno↗1

  seeded and diced

• red bell pepper↗1

  chopped

• tomatoes↗3

  seeded and chopped

• ear of corn↗1

  (canned if out of season)

• small new potatoes↗3

  cubed

• red beans↗1

  (15 ounce) can

• pinto beans↗1

  (15 ounce) can

• kidney beans↗1

  (15 ounce) can

• vegetable stock↗2 cups
• mild green chilies↗3

  (4 ounce) cans

Step-by-step instructions

1. 1

   In a large stew pot or dutch oven, warm the olive oil over medium-high heat. Add the onions and garlic and stir. Cook until translucent. Add the jalepeño, and cook until softened.

2. 2

   Add the red bell pepper and tomato and cook until softened.

3. 3

   Cut the corn from the cob and add to the pot along with the potatoes, and cook for 1-2 minutes.

4. 4

   Add in all the beans and, most importantly, the green chiles. Pour in the vegetable stock until the liquid comes just to the top of the vegetables.

5. 5

   Bring the stew to a boil and reduce the heat to very low. Cover and allow to gently simmer for at least 30 minutes, but the longer you let it simmer the better.