Vegetarian Green Chile Stew

Vegetarian Green Chile Stew

14 Reviews 1 Pic
  • Prep

    40 m
  • Cook

    55 m
  • Ready In

    1 h 35 m
Mrs. Hinman
Recipe by  Mrs. Hinman

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (14)

Rate This Recipe
Kowalczyk88
14

Kowalczyk88

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 very good though. I will definitely make this again.

Jenni
14

Jenni

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 small red potatoes and celery salt intead of celery (not a big fan of celery!). I will be making this again! Thanks!

scubagirl
13

scubagirl

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 water might have been too much. So, I put 4 cups of water and 3 cups of vegetable broth. It was soooo good. I will be using this again for sure. You can play around with the vegetables, but it is wonderful and has a great flavor. Really glad I found this recipe!!!

More Reviews

Similar Recipes

Roasted Green Chile Stew
(57)

Roasted Green Chile Stew

Green Chile Chicken Stew
(46)

Green Chile Chicken Stew

Slow Cooker Green Chile Stew
(28)

Slow Cooker Green Chile Stew

Southwestern Green Chile with Pork Stew
(25)

Southwestern Green Chile with Pork Stew

Green Chile Stew
(23)

Green Chile Stew

Melissa's Green Chile Stew
(14)

Melissa's Green Chile Stew

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Roasted Green Chile Stew

>

next recipe:

Fasolia (Green Bean Stew)