READY IN ABOUT 1¾ hrs

Vegetarian Green Chile Stew

Read Reviews (14)

"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

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.

Kitchen-Friendly View

PREP 40 mins
COOK 55 mins
READY IN 1 hr 35 mins

Reviews More Reviews

Most Helpful Positive Review

May 04, 2009

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.

—Kowalczyk88

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Most Helpful Critical Review

Jan 18, 2011

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. :)

—boxotrouble

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20 Ratings

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Nov 04, 2008

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!

—Jenni

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Jan 08, 2010

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!!!

—scubagirl

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Sep 05, 2011

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!

—lilyorchid

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Dec 14, 2009

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!

—kikadee

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Oct 22, 2010

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!

—beatchic

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Aug 08, 2007

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

—Joslibrarian

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Nutrition

Calories
193 kcal
10%

Carbohydrates
37.6 g
12%

Cholesterol
0 mg
0%

Fat
2.7 g
4%

Fiber
7.4 g
30%

Protein
6.7 g
13%

Sodium
958 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vegetarian Green Chile Stew

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 193
Calories from Fat: 24

% Daily Value *
Total Fat 2.7g 4 %
Saturated Fat 0.4g 2 %
Cholesterol 0mg 0 %
Sodium 958mg 38 %
** Potassium 884mg 25 %
Total Carbohydrates 37.6g 12 %
** Dietary Fiber 7.4g 30 %
Protein 6.7g 13 %
** Sugars 4.8g
Vitamin A 88 %
Vitamin C 96 %
Calcium 10 %
Iron 25 %
** Thiamin 22 %
** Niacin 28 %
** Vitamin B6 34 %
** Magnesium 23 %
** Folate 49 %

* 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.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.