Three-Squash Stew

1 large onion, sliced

1 clove garlic, finely chopped

1 jalapeño chili, seeded and finely chopped

2 medium zucchini, cut into 1/2-inch pieces (4 cups)

2 medium yellow summer squash, sliced (3 cups)

4 cups 1-inch pieces pattypan squash

1 pound green beans, cut into 1-inch pieces (3 cups)

1 cup fresh or frozen whole kernel corn

1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves

2 cans (15 to 16 ounces each) kidney beans, undrained