*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.
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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 zucchini instead of a squash (or use both) corn is optional add 3 diced large tomatoes or a can of diced tomatoes and use approximately 5 cups (1 liter) of vegetable broth (or 1 Tablespoon of vegetable bouillon powder in 5 cups or 1 liter of water) for liquid in total. It doesn't need 7 cups of liquid. Kidney beans can be used if pinto beans are not available. Half a package of frozen spinach if fresh is not available. If you like REALLY thick stew remove some of the potatoes near the end of cooking blend in blender or food processor and add back to the stew. Salt to taste. Enjoy!
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.
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!!!
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!
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 the mix. Just delicious!
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 cumin.. I left the spaghetti squash put and it was awesome! and cilantro a dash.:)
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 parsnip and one rutabaga/turnip. No corn. I asked her to report back to me with a review: she said it was great just what she wanted nice spice level (used two cans not three) and she threw in a can of drained chick peas with the leftovers because it worked for her! Thanks Mrs. Hinman!
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) in place of the green chilis for extra bite. Also is great used as a chicken recipe. Today I had extra cooked chicken breasts so I used chicken broth in place of vegetable broth and put in my cubed chicken. I also add extra onion and garlic and today I had extra spaghetti squash and no yellow squash. I put in whatever I had. Great northern beans frozen soup vegetables and the rest was the same. My family loves it with chicken.
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