We still have lots of peppers, tomatoes, and zucchini to use, so I made this stew last night. The recipe is based on the "Zuni stew" in Deborah Madison's The Greens Cookbook. If you use canned pinto beans, it's a fairly quick dish to prepare, although there's some chopping required. You can vary the amounts of the veggies according to what you have on hand and what you need to get rid of.
I rarely use the shredded Monterey jack cheese called for in the original recipe, although I do like to scatter grated Parmesan over the stew in my bowl. While I love cilantro, I read recently that liking or disliking it is actually genetic: some people find the taste soapy and awful, instead of citrusy and fresh, so the cilantro is up to you. For those of us who love it, though, it gives the stew that something extra.
2 T. oil
2 onions, chopped
2 cloves garlic, minced (or more to taste)
I or 2 jalapenos, seeded and minced (or use poblano for a milder heat)
1 lb. zucchini, summer squash, or a mix, cut in chunks
2 cups corn kernels
1/2 lb. green beans, cut in one-inch lengths
1 lb. tomatoes (fresh, frozen, or canned), chopped
3 1/2 cups cooked or canned pinto beans
1 tsp. ground cumin, or to taste
1/2 tsp ground coriander
1 tsp dried oregano
2 T. chili powder, or to taste; or use ground ancho chili
salt to taste
grated Monterey jack cheese (opt.)
chopped cilantro to taste (1/4 cup as a beginning point, I'd say)
Drain the beans over a bowl to save the liquid. Saute the onions in the oil for a few minutes; add the garlic, chili powder, cumin, coriander, and oregano and stir to mix. Add a little bean broth or water so the chili doesn't burn. Cook for a few minutes while the onion softens, then add the tomatoes and cook for another 5 minutes or so. Stir in the squash, corn, beans, and jalapeno along with the pinto beans and enough liquid (bean broth plus water as needed, or all water) to make a very moist stew. Cook slowly until the veggies are done, about 20 minutes or so. Taste and adjust the seasoning. Stir in the cheese, if you're using it, along with the chopped cilantro.