Vegetarian Green Chile Stew

posted by 7 years ago


1 Tbs. Extra virgin olive oil

¼ tsp. garlic, minced

½ onion, chopped

2 large carrots, peeled and chopped

1stalk celery, chopped

4 potatoes, cut in one-inch cubes

¼ tsp. chili powder

¼ tsp. paprika

½ tsp. salt

¼ tsp. pepper

1 yellow squash, cut in 1-inch cubes

2 c. packed fresh spinach

1/3 c. frozen corn kernels

1 (16 oz.) can pinto beans, drained

1 c. cooked, shredded spaghetti squash (optional)

2 c. vegetable broth

5 c. water

3 (4 oz.) cans chopped green chile peppers


Heat olive oil in a large pot over medium-high heat. Add garlic, onion, carrots, celery, potatoes, chili powder, paprika, salt, and pepper. Cook, stirring occasionally, until potatoes are golden brown, about 10 minutes. Toss yellow squash, spinach leaves, corn, pinto beans, and spaghetti squash into the pot. Continue to stir until spinach leaves have wilted, 1 to2 minutes. Pour vegetable broth, water, and green chiles into the mixture. If necessary, add more water to make sure vegetables are covered. Bring stew to a boil, then reduce heat to medium low, cover, and simmer until the vegetables are tender, about 45 minutes.

tags:  stews, soups, vegetarian, Vegetarian Green Chile Stew , dairy free
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