Three-Squash Stew Recipe

Ingredients

• 1 tablespoon olive or vegetable oil
• 1 large onion, sliced
• 1 clove garlic, finely chopped
• 1 jalapeño chili, seeded and finely chopped
• 2 medium zucchini, cut into 1/2-inch pieces (4 cups)
• 2 medium yellow summer squash, sliced (3 cups)
• 4 cups 1-inch pieces pattypan squash
• 1 pound green beans, cut into 1-inch pieces (3 cups)
• 1 cup fresh or frozen whole kernel corn
• 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
• 2 cans (15 to 16 ounces each) kidney beans, undrained