This recipe makes a large pot of stew -- enough for a family of four to have a couple helpings. If you're cooking for one or two people, plan on having leftovers throughout the week.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yields: 6-8 servings
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 jalepeño, seeded and diced
- 1 red bell pepper, chopped
- 3 fresh tomatoes, seeded and chopped
- 1 corn on the cob (canned if out of season)
- 3 small new potatoes, cubed
- 1 can red beans
- 1 can pinto beans
- 1 can kidney beans
- 2 cups vegetable stock
- 3 small cans green chiles, or 1 large can (don't be shy with these; the more the better!)
- 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.
- Add the red bell pepper and tomato and cook until softened.
- Cut the corn from the cob and add to the pot along with the potatoes, and cook for 1-2 minutes.
- 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.
- 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.