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Vegetarian Green Chile Stew


Ingredients

1 tablespoon olive oil

1 tablespoon olive oil

¼ teaspoon minced garlic

¼ teaspoon minced garlic

½ onion, chopped

½ onion, chopped

2 large carrots, peeled and chopped

2 large carrots, peeled and chopped

1 stalk celery, chopped

1 stalk celery, chopped

4 potatoes, cut in one-inch cubes

4 potatoes, cut in one-inch cubes

¼ teaspoon chili powder

¼ teaspoon chili powder

¼ teaspoon paprika

¼ teaspoon paprika

½ teaspoon salt

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon pepper

1 yellow squash, cut in one-inch cubes

1 yellow squash, cut in one-inch cubes

2 cups packed fresh spinach

2 cups packed fresh spinach

⅓ cup frozen corn kernels

⅓ cup frozen corn kernels

1 (16 ounce) can pinto beans, drained

1 (16 ounce) can pinto beans, drained

1 cup cooked, shredded spaghetti squash (Optional)

1 cup cooked, shredded spaghetti squash (Optional)

2 cups vegetable broth

2 cups vegetable broth

5 cups water

5 cups water

3 (4 ounce) cans chopped green chile peppers

3 (4 ounce) cans chopped green chile peppers

Directions

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.

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 to 2 minutes.

Toss yellow squash, spinach leaves, corn, pinto beans, and spaghetti squash into the pot. Continue to stir until spinach leaves have wilted, 1 to 2 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.

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.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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