Vegetarian Green Chile Stew

A great way to use leftover veggies, this vegetarian stew is a delicious combination of carrots, celery, potatoes, squash, spinach, and green chiles.

• Preparation Time: 40 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 35 mins
• Calories: 193 Calories

Ingredients

• 1 tablespoon olive oil
• 1 stalk celery, chopped
• 5 cups water
• 2 cups vegetable broth
• 3 (4 ounce) cans chopped green chile peppers
• 1 (16 ounce) can pinto beans, drained
• 2 cups packed fresh spinach
• 2 large carrots, peeled and chopped
• 4 potatoes, cut in one-inch cubes
• 1 yellow squash, cut in one-inch cubes
• 0.5 onion, chopped
• 0.25 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon pepper
• 0.25 teaspoon chili powder
• 0.25 teaspoon minced garlic
• 0.33333334326744 cup frozen corn kernels
• 1 cup cooked, shredded spaghetti squash

Recipe Instructions

Step 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.

Step 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.

Step 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.