Source: Vegi-Mex: Vegetarian Mexican Recipes by Shayne & Lee Fischer
1 Onion, chopped
1 Green or Red Bell Pepper, chopped
1 clove Garlic, crushed
2 Tbsp. Vegetable Oil
3 Carrots, sliced*
3 Potatoes, cubed*
1 can (15 oz.) Stewed Tomatoes, drained
2 cans (15 oz. each) Pinto Beans*
1 can (7 oz.) diced Green Chiles
2 cups Vegetable Broth
2 cups Green Chile Sauce (canned, or, make your own!)
Salt and Pepper to taste
In a large pot, sauté onion, pepper and garlic in oil. Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for one hour. Serve with warmed flour tortillas.
* For a heartier stew, remove carrots & potatoes and use other beans (kidney or chickpeas).