Southwestern Green Chile Stew



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

  • 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.Add the red bell pepper and tomato and cook until softened.
  • 3.Cut the corn from the cob and add to the pot along with the potatoes, and cook for 1-2 minutes.
  • 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.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.
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