MEXICAN STEW

• 1 cup chopped onions
• 1 large garlic clove, minced or pressed
• 1-2 tablespoons minced chiles (remove seeds for milder stew)
• 3 tablespoons vegetable or olive oil

• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 4 small potatoes, cut into chunks (about 2 cups)
• 2 carrots, cut into chunks

• 3 cans undrained canned tomatoes, chopped (about 32 oz.)
• 1-2 cups water (depending on how soupy you want it)
• 2 cups cut green beans (frozen or fresh)

• 1 small zucchini, sliced (about 2 cups)
• 2 cups cut corn (frozen or fresh)
• 1-2 tablespoons chopped fresh cilantro (optional)

• salt to taste
• garnish with cheddar cheese or sour cream