"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." — Mrs. Hinman
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carrots, peeled and chopped
potatoes, cut in one-inch cubes
yellow squash, cut in one-inch cubes
packed fresh spinach
frozen corn kernels
1 (16 ounce) can
pinto beans, drained
cooked, shredded spaghetti squash
3 (4 ounce) cans
chopped green chile peppers
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.
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. :)
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 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!!!
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 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!
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!
yum! This is really different--good with the tortillas!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Green Chile Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 24
Pinto beans and enchilada sauce star in this simple, meatless tortilla stew.
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