Vegetarian Green Chile Stew
Heat olive oil in a large pot over medium-high heat. Add garlic,onion, carrots, celery, potatoes, chili powder, paprika, salt, andpepper. Cook, stirring occasionally, until potatoes are goldenbrown, about 10 minutes.Toss yellow squash, spinach leaves, corn, pinto beans, andspaghetti squash into the pot. Continue to stir until spinach leaveshave wilted, 1 to 2 minutes.Pour vegetable broth, water, and green chiles into the mixture. Ifnecessary, add more water to make sure vegetables are covered.Bring stew to a boil, then reduce heat to medium low, cover, andsimmer until the vegetables are tender, about 45 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 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
