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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Vegetarian Green Chile Stew Recipe

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This recipe for Vegetarian Green Chile Stew is from Hanson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon olive oil
1/4 teaspoon minced garlic
1/2 onion, chopped
2 large carrots, peeled and chopped
1 stalk celery, chopped
4 potatoes, cut in one-inch cubes
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 yellow squash, cut in one-inch cubes
2 cups packed fresh spinach
1/3 cup frozen corn kernels
1 (16 ounce) can pinto beans, drained
1 cup cooked, shredded spaghetti squash (optional)
2 cups vegetable broth
5 cups water
3 (4 ounce) cans chopped green chile peppers
Directions:
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.
Number Of Servings:
Number Of Servings:
8

 

 

 

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