Vegetarian Green Chile Stew

Vegetarian Green Chile Stew

16
Mrs. Hinman 1

"This very filling stew is a delicious way to use up all those leftover veggies in the fridge. Feel free to adjust the amount of green chiles in the stew according to the level of spiciness you prefer. Serve over cooked rice or with a tortilla."

Ingredients

1 h 35 m servings 193 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 958 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
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Reviews

16
  1. 23 Ratings

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I though this stew was very good. I needed more salt. I would also use three potatoes instead of four, and add another can of beans. Plus I would use half the amount of water. The flavor was ver...

Really good recipe...I didn't have any squash but it's still very filling and a meal in itself. I also didn't have the right amount of chiles but had some green enchilada sauce on hand. I used...

This was great!!! I added a little extra garlic and a little extra chili powder (we like it spicy). I also added sliced mushrooms...just because they are my favorite. I thought 5 cups of wate...