Southwestern Green Chile Stew

• 2 tablespoons olive oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 1 jalapeno, seeded and diced
• 1 red bell pepper, chopped
• 3 tomatoes, seeded and chopped
• 1 ear of corn (canned if out of season)
• 3 small new potatoes, cubed
• 1 (15 ounce) can red beans
• 1 (15 ounce) can pinto beans
• 1 (15 ounce) can kidney beans
• 2 cups vegetable stock
• 3 (4 ounce) cans mild green chilies

1. 1.tn 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 jalepeno, and cook until softened.
2. 2.tdd the red bell pepper and tomato and cook until softened.
3. 3.tut the corn from the cob and add to the pot along with the potatoes, and cook for 1-2 minutes.
4. 4.tdd 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.tring 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.

olive oil, onion, garlic, jalapeno, red bell pepper, tomatoes, corn, new potatoes, red beans, pinto beans, kidney beans, vegetable stock, green chilies

Taken from www.food.com/recipe/southwestern-green-chile-stew-538998 (may not work)