Kettle Stew

Posted for Zaar World Tour. Source is Sundays at Moosewood.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  cup onion, chopped
• 1  large garlic clove, minced
• 1 -2  tablespoon  minced chile
• 3  tablespoons olive oil
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon ground cloves
• 4  small potatoes, cut into chunks (about 2 cups)
• 3  cups  undrained canned tomatoes, chopped (28-ounce can)
• 2  cups  cut green beans
• 1  small zucchini, sliced (about 2 cups)
• 2  cups  cut corn (fresh or frozen)
• 1 -2  tablespoon fresh cilantro, chopped
•  salt

Directions

1. In a large saucepan, saute the onions, garlic and chiles in the oil for about 5 minutes. Include the seeds from the chiles if you like a hotter stew, discard them if you don't.
2. Add the cinnamon, cloves and potatoes, and cook, covered for another 5 minutes.
3. Stir in the tomatoes and green beans, cover and cook 5 more minutes.
4. Add the zucchini and corn.
5. Simmer, covered, on low heat until all the vegetables are tender.
6. If the stew seems too dry, add tomato juice or water.
7. Add cilantro and salt to taste.
8. Serve topped with grated cheese or sour cream.