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Vegetarian Green Chile Stew

  • 8servings
  • 55minutes
  • 193calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1/4 teaspoon minced garlic

  3. 1/2 onion, chopped

  4. 2 large carrots, peeled and chopped

  5. 1 stalk celery, chopped

  6. 4 potatoes, cut in one-inch cubes

  7. 1/4 teaspoon chili powder

  8. 1/4 teaspoon paprika

  9. 1/2 teaspoon salt

  10. 1/4 teaspoon pepper

  11. 1 yellow squash, cut in one-inch cubes

  12. 2 cups packed fresh spinach

  13. 1/3 cup frozen corn kernels

  14. 1 (16 ounce) can pinto beans, drained

  15. 1 cup cooked, shredded spaghetti squash

  16. 2 cups vegetable broth

  17. 5 cups water

  18. 3 (4 ounce) cans chopped green chile peppers

Instructions Jump to Ingredients ↑

  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.

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