Heat 1 tbsp olive oil in a large saucepan.
Add diced onions and bell peppers; cook for about 2 minutes.
Next add diced zucchini, squash and potatoes.
Continue cooking for five minutes.
Now add 2 cups pinto beans, ½ cup diced tomatoes, 1 ½ cups broth, ¼ cup tomato sauce OR 1 tbsp tomato paste, and 1 cup NM green chile.
Stir to completely combine.
Once it is boiling add ¾ tsp garlic powder and 1 tsp salt.
Cook for approximately 20-30 minutes, or until the sauce has thickened.
Serve over rice, or enjoy alone.
I love to make a big batch of these beans and use them for meal prep throughout the week.
I often have leftover beans for this recipe, but you can definitely use canned pintos.
Enjoy!