Southwestern Green Chile Stew - cooking recipe

Ingredients

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

Preparation

1.\tIn 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.\tAdd the red bell pepper and tomato and cook until softened.
3.\tCut the corn from the cob and add to the pot along with the potatoes, and cook for 1-2 minutes.
4.\tAdd 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.\tBring 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.