This hearty stew is packed with vibrant green chiles and wholesome vegetables, perfect for a cozy meal any day of the week. It’s a flavorful, meatless option that’s both satisfying and easy to make.
Prep Time40 min
Cook Time55 min
Total Time1 hr 35 min
Difficulty
Hard
Chef Tips
Use fresh green chiles if possible for the best flavor, but canned ones work well too.
Let the stew simmer gently to allow the flavors to blend fully.
Adjust the spice level by adding more or fewer chiles depending on your preference.
Ingredients
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What Makes This Recipe So Great
This stew is packed with vibrant flavors and hearty ingredients, making it a satisfying meal without any meat. It’s perfect for those looking for a comforting dish that is both nutritious and easy to make. The green chiles add a nice kick, giving it a unique and delicious taste.
Step 1
Lightly heat some olive oil in a big pot over medium-high heat. Once it’s hot, add the garlic, onion, carrots, celery, potatoes, chili powder, paprika, salt, and pepper. Stir everything occasionally and let it cook until the potatoes start to turn golden, which should take about 10 minutes.
Step 2
Throw in the yellow squash, spinach, corn, pinto beans, and spaghetti squash. Keep stirring until the spinach wilts down, which usually only takes a minute or two.
Step 3
Pour in the vegetable broth, water, and green chiles. If it looks like the veggies aren’t fully covered, add a bit more water. Bring the whole thing to a boil, then lower the heat to medium-low, cover the pot, and let it simmer gently for about 45 minutes, or until the vegetables are nice and tender.
64
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Great Ways To Serve
Serve this stew with warm corn tortillas or crusty bread to soak up the broth. A side of rice or a simple green salad pairs nicely for a complete meal. Garnish with fresh cilantro or a dollop of sour cream to add extra creaminess.
How To Preserve This Dish
Store leftovers in an airtight container in the refrigerator for up to four days. This stew also freezes well; just thaw it overnight in the fridge and reheat gently on the stove or in the microwave. Stir occasionally while reheating to keep the texture smooth.
Frequently Asked Questions
Can I use canned vegetables instead of fresh for this stew?
Yes, but reduce the cooking time since canned veggies are already soft.
How can I make this stew spicier?
Add more green chiles or a pinch of cayenne pepper to increase the heat.
Is it possible to freeze leftovers?
Yes, this stew freezes well. Store in an airtight container and reheat gently.
Can I substitute the spaghetti squash with another vegetable?
Yes, zucchini or extra yellow squash work well as substitutes.
What can I use instead of vegetable broth?
You can use water with added herbs or a vegetable bouillon cube for flavor.
How long should I simmer if I want softer vegetables?
You can simmer for up to an hour to make the vegetables even more tender.
Can I make this stew in a slow cooker?
Yes, cook on low for 6-8 hours or high for 3-4 hours until veggies are tender.
Is this stew suitable for a low-sodium diet?
You can reduce or omit added salt and use low-sodium broth to lower sodium content.
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