Vegetarian Green Chili Stew

Green ChilesDelicious… Even for meat lovers… Really!

First, a caveat:  I live at 8,750 feet (about 2,667 meters) above sea level so I always use a pressure cooker when cooking beans and hard vegetables. Your cooking times may vary. I am counting on you to know what to do!

  • 4 Yukon Gold potatoes – thick chunks
  • 4 carrots – thick chunks
  • 2 medium onions – chopped
  • 4 garlic cloves – diced
  • 2 large zucchini – thick chunks
  • 1 large yellow squash – thick chunks
  • 3 medium stalks celery – chopped
  • 1 box (about 10 oz) cremini mushrooms
  • 1 or 2 cups (or one can) white beans
  • 4 cups Vegetable Broth or Stock (I use Trader Joe’s)
  • 1 – 2 tbsp olive oil
  • 1 – 2 pounds fresh-roasted green chili peppers – chopped
  • 1 28 ounce can diced tomatoes (or use fresh tomatoes to taste)
  • 2 tsp ground cumin
  • 1 tsp oregano
  • ¼ tsp sage
  • Fresh-ground pepper to taste
  • Salt to taste (optional)

Place potatoes and carrots in a large saucepan (or pressure cooker) with 3 cups vegetable stock.  Cook over medium heat under tender.  While that is cooking, sauté onions garlic and celery in butter, oil (or water) for 5 minutes. Add spices, sauté for a few minutes more then add squashes and mushrooms and continue to sauté over low to medium heat until tender. Add to pot with the potatoes and carrots along with tomatoes, beans and green chili. Continue to simmer until done. (The longer it simmers, the more the flavors meld.)

Variation #1: Melt 2 or 3 tbsp butter until slightly bubbly, whisk in 2 or 3 tbsp flour (or gluten-free flour) and cook for a minute or two before adding some vegetable stock to make a creamy roux. Add to stew.

Variation #2:  I have taken to adding two or three chipotle peppers (the kind that come canned in adobo sauce). Love the flavor!

Variation #3:  My son, William hates squash and beans so lately I have taken to cooking the squash and beans (and sometimes cauliflower) separately then puréeing before adding to the stew. As a bonus, this adds a lovely, creamy texture to the stew. (This is an excellent way to avoid using a roux!) You can purée a handful of cashews and the chipotle peppers with this mixture as well.

Variation #4:  Add 1 cup (or one can) black beans to the stew (without blending) for your non-bean-hating guests.

Serving suggestions

Choose from among the following:  avocado slices, guacamole, sour cream or thick & creamy yogurt, grated cheese, goat cheese, fresh tomatoes, fresh cilantro, pico de gallo, salsa, tortillas (whole wheat or corn) or cornbread (I make it fresh using gluten-free flour).

Editor’s Note: The Chronicle welcomes submissions of tested recipes. If the recipe is from a copyrighted source, please be sure to credit the writer or source. Submit to egoins@sangrechronicle.com.