QUICK GREEN CHILE STEW

QUICK GREEN CHILE STEW
Hands-on time: 20 minutes
Time to table: 40 minutes
Makes about 12 cups

1 tablespoon olive oil
1 large onion, chopped
2 large poblano peppers, cored, seeds and membranes trimmed, chopped
Water as needed, a tablespoon or two at a time

15 ounce can black beans
15 ounce can kidney beans
15 ounce can chickpeas
15 ounce can black-eyed peas
15 ounce can chopped tomatoes (I used two, one would have been better)

15 ounce can or jar of green chile sauce

Something creamy - sour cream, cottage cheese
Chopped cilantro

In a very large pot or Dutch oven, heat the olive oil til shimmery on MEDIUM HIGH. Add the onions and peppers as they're prepped, stir to coat with fat. Cover and cook until golden, stirring occasionally and adding water as needed to prevent burning. Add the beans (including the liquids) and tomatoes and bring to a boil. Add the green chile sauce and pumpkin and return to a boil. Serve topped with something creamy and chopped cilantro.