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Drain and rinse the beans and corn
Dice the onion and add it to a large soup pot or dutch oven
Simmer onion over med-low heat until softened
Add minced garlic and stir until fragrant - about 30 sec
Add diced chile and stir to combine
Add diced potatoes and stir to combine - add water or broth if needed
Peel squash and dice into the same sized cubes you used for the potatoes
Stir squash into the stew and add the broth
Add the drained corn and beans and stir
Add the tomatoes and stir
Add 2 cups of water and mix well
Bring to a low boil, then cover and reduce heat to simmer
Simmer for 30-45 min or until vegetables are tender
Season with salt and pepper to taste
Add a small handful of parsley or cilantro for garnish