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Vegetarian Green Chile Stew
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Prep Time:
40 minutes
Cook Time:
55 minutes
Total Time:
95 minutes
Transform leftover veggies into a sensational vegetarian stew bursting with carrots, celery, potatoes, squash, spinach, and green chiles.
Ingredients:
  • 1 tablespoon olive oil
  • 0.25 teaspoon minced garlic
  • 0.5 onion, chopped
  • 2 large carrots, peeled and chopped
  • 1 stalk celery, chopped
  • 4 potatoes, cut in one-inch cubes
  • 0.25 teaspoon chili powder
  • 0.25 teaspoon paprika
  • 0.25 teaspoon pepper
  • 1 yellow squash, cut in one-inch cubes
  • 2 cups packed fresh spinach
  • 0.33333334326744 cup frozen corn kernels
  • 1 (16 ounce) can pinto beans, drained
  • 1 cup cooked, shredded spaghetti squash
  • 2 cups vegetable broth
  • 5 cups water
  • 3 (4 ounce) cans chopped green chile peppers
Instructions:
  • In a large pot, heat olive oil over medium-high heat. Add garlic, onion, carrots, celery, potatoes, chili powder, paprika, salt, and pepper. Stir occasionally and cook until potatoes are golden brown, about 10 minutes.
  • Add yellow squash, spinach leaves, corn, pinto beans, and spaghetti squash to the pot. Keep stirring until the spinach wilts, about 1 to 2 minutes.
  • Add vegetable broth, water, and green chiles to the mixture. Ensure the vegetables are covered well; add more water if needed. Bring the stew to a boil, then lower the heat to medium-low, cover, and simmer until vegetables are tender, approximately 45 minutes.

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