3 tablespoons olive oil
2  medium onions, coarsely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped green chilies
1/2 teaspoon cinnamon
1/4 teaspoon ground {cloves}
4  potatoes, cut into 2-inch chunks
1 can (28 ounces) whole tomatoes, chopped (with juice)
2 cups cut green beans
1  small zucchini, thickly sliced
1  small yellow squash, thickly sliced
2 cups corn kernels
 {salt}, to taste
2 cups shredded mild Cheddar or Monterey Jack cheese

In a large pot, heat the olive oil over moderate heat. Add the onions, garlic, and chilies and cook, stirring often, until the onion softens, about 5 minutes. Add the cinnamon, cloves, and potatoes and cook, covered, for 5 minutes longer. Add the tomatoes and green beans and cook, covered, for 5 minutes more.

Lower the heat and add the zucchini, yellow squash, and corn kernels. Simmer, covered, until the potatoes are tender, about 25 minutes longer. Add salt to taste and serve in individual bowls topped with shredded cheese.