Vegetarian Green Chile Stew

SUBMITTED 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."

RECIPE RATING:

Read Reviews (1)

Review/Rate This Recipe

PREP TIME	40 Min
COOK TIME	55 Min
READY IN	1 Hr 35 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 tablespoon olive oil
1/4 teaspoon minced garlic
1/2 onion, chopped
2 large carrots, peeled and chopped
1 stalk celery, chopped
4 potatoes, cut in one-inch cubes
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 yellow squash, cut in one-inch cubes
2 cups packed fresh spinach
1/3 cup frozen corn kernels
1 (16 ounce) can pinto beans, drained
1 cup cooked, shredded spaghetti squash (optional)
2 cups vegetable broth
5 cups water
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.
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.

ADVERTISE WITH US

REVIEWS

Reviewed on Aug. 8, 2007 by Joslibrarian

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

ADVERTISE WITH US

Recipe Submitter:

Mrs. Hinman

	Cooking Level: Intermediate Home Town: Albuquerque, New Mexico, USA Living In: Baltimore, Maryland, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists