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Vegetarian Green Chile Stew

Rated as 4.21 out of 5 Stars
3

"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."
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Ingredients

1 h 35 m servings 193
Original recipe yields 8 servings

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.

Nutrition Facts


Per Serving: 193 calories; 2.7 37.6 6.7 0 958 Full nutrition

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Reviews

Read all reviews 22
  1. 34 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a great starting-off point, but I like my stew thicker and containing tomatoes. I'd suggest the following changes: 1 can of HOT green chiles instead of 3, 1 entire onion, use 2-3 zucchin...

Most helpful critical review

I thought it was kinda short on flavor.. I added extra green chiles. I'd say 2 more cans of green chiles atleast. 1-2 cups less water, more spices 1/2 tsp of each but paprika and 3/4 tsp of cumi...

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This is a great starting-off point, but I like my stew thicker and containing tomatoes. I'd suggest the following changes: 1 can of HOT green chiles instead of 3, 1 entire onion, use 2-3 zucchin...

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...

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 is just a great Vegetable Stew! I make this all the time. I always have different veggies depending on the squash I can get. Turnip, parsnip, sweet potatoes, yams they are all work well in ...

I thought it was kinda short on flavor.. I added extra green chiles. I'd say 2 more cans of green chiles atleast. 1-2 cups less water, more spices 1/2 tsp of each but paprika and 3/4 tsp of cumi...

I made this for a new mom who was craving a "root vegetable stew" for a cold winter's night. Because she had a yen for something more than just potatoes, I used one potato, one sweet potato, one...

yum! This is really different--good with the tortillas!

Always looking for delicious recipes that incorporate lots of vegies. This recipe is delicious as is...although I like to add a can or two of salsa verde (found in the Mexican cooking section) ...