Southwestern green chile stew [Vegan]
There's a restaurant down the street from us that serves home cooked stews and pot pies that feature the flavors of chiles -- beautifully simple, spicy meals that feel like home and comfort in a dish. We sometimes walk in to pick up hot stew on cold nights because we know the chile-centric flavor will warm us up from the inside out. One night we decided we had to try to cook the recipe at home since it makes such a great staple for the week. This recipe comes pretty darn close, with plenty of flavor of green chile. The best part, of course, is the flavor, but the second best part is that it is a really healthy meal -- everything good for you and nothing bad!
This recipe makes a large pot of stew -- enough for a family of four to have a couple helpings. If you're cooking for one or two people, plan on having leftovers throughout the week.
2 tablespoons olive oil
1 onion, finely diced
2 cloves garlic, minced
1 jalepeño, seeded and diced
1 red bell pepper, chopped
3 fresh tomatoes, seeded and chopped
1 corn on the cob (canned if out of season)
3 small new potatoes, cubed
1 can red beans
1 can pinto beans
1 can kidney beans
2 cups vegetable stock
3 small cans green chiles, or 1 large can (don't be shy with these; the more the better!)
In a large stew pot or dutch oven, warm the olive oil over medium-high heat. Add the onions and garlic and stir. Cook until translucent. Add the jalepeño and cook until softened.
Add the red bell pepper and tomato and cook until softened.
Cut the corn from the cob and add to the pot along with the potatoes, and cook for 1-2 minutes.
Add in all the beans and, most importantly, the green chiles. Pour in the vegetable stock until the liquid comes just to the top of the vegetables.
Bring the stew to a boil and reduce the heat to very low. Cover and allow to gently simmer for at least 30 minutes, but the longer you let it simmer the better.
Serve and enjoy!