A spicy, meaty, and thick homemade chili. Add another can of tomato sauce if you prefer your chili to be thinner. Serve with buttery crackers, shredded cheddar, and a dollop of sour cream on top. One bowl is not enough to satisfy you!
| Prep Time: | 40 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon olive oil
- ¼ teaspoon minced garlic
- ½ onion, chopped
- 2 large carrots, peeled and chopped
- 1 stalk celery, chopped
- 4 potatoes, cut in one-inch cubes
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 yellow squash, cut in one-inch cubes
- 2 cups packed fresh spinach
- ⅓ 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
Instructions
- 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.
Reviews
It was a good start but it could use a bit more zing. I’ll make it again using some hot green chile. I used smoked paprika. I used my own pinto beans, flavored with onion, garlic, coriander and geera and added a healthy bit of bean juice. I used an entire quart of veg broth + 1 cup of water (plus the bean juice). I think I let it cook down too long as it was a bit thicker and the volume reduced. It was so good! I took it to a pot luck and they were scraping the bowl. I wish I had doubled the recipe.
Greatly enjoyed this recipe as did the family. I eliminated the water entirely and went with 40 oz of broth. I also used a teaspoon of chili powder and doubled the paprika. Definitely gave it a kick.
I used chicken broth instead of veggie broth. I also added juice from 1/2 lemon and fresh mushrooms. Absolutely delicious!!! My husband and I both loved it. ALOT!
Very tasty, but a little bland which didn’t surprise me given the small amount of seasonings for all those vegetables. I added about a tablespoon of seasoned salt to it after tasting and that perked it up a bit. I also had to make it without spinach (which I didn’t have) and spaghetti squash (which I didn’t want), so instead of using just 1/3 cup of frozen corn I put in the whole 12 oz bag. Also, I found only 2 cups of water necessary. A good vegetable stew and perfect on a cold evening with corn bread.
Rotel, diced tomatoes, no spinach, zucchini, more corn (one cup), more beans (two cans). Liquid: four cups (so far).
Delicious and one of the first soup recipes I haven’t had to season over and above the recipe so it tastes decent. I would maybe decrease the amount of liquid a bit depending on preference but overall wonderful! I will make it over and over again 🙂
We all loved this soup. I added Rotisserie chicken to make it heartier and homemade pinto beans with Zucchini instead of yellow squash and it was filling and amazing!
This is a good base recipe as written, but it needs more flavor to make it five-star worthy. I made it as written but when I tasted it I found it bland and I knew my family would feel the same. I recommend adding cumin and increasing the chili powder/paprika. Add some more salt and zest half a lime in there. Cut back on the water or just use all broth instead of water. Great way to use up leftover veggies and, with the above changes, something I’d certainly make again. Thanks for sharing your recipe!
This is a strong base for a good stew, but was not quite to my liking. As another reader observed, the recipe calls for too much liquid – in order to cook down the prescribed liquid sufficiently to call it stew instead of soup, one would have to cook until the veggies turn to mush. My approach was to use about half the liquid called for, then added a little more to (almost) cover the veggies. Also, as already noted, salt was needed. Finally, garlic, garlic, garlic! 1/4 tsp not nearly enough, and I also added some leftover tomato sauce and a healthy amount of grated parmesan cheese. Oh, and I used fresh chiles rather than canned, about the same weight, 12 oz. With the adjustments, this was quite delicious. Thank you for the great start, Mrs. Hinman!
I have made this several times and it is a very healthy family treat!,
Nice meal to bring for work lunches. Filling, yet lighter in calories.
I tried this and now I have it at least once a week. It’s a large pot of stew for 2 so I freeze the rest for the following week. I also add only 1 can of green chile peppers to each 1/2 batch right before heating it up. This is sooooo good.
This recipe as written really lacks flavor. I followed the recipe exactly as written and am very disappointed. After it was all cooked I added more chili powder, spanish paprika, and 2 extra cans of chili’s. The spinach should be added 10 minutes before the recipe is done. The recipe also calls for too much water. It could use more corn, beans, and less potato to make it a bit healthier.
I have made this several times and I love it! I add a can of Rotel and extra fresh green chili or at the least frozen but never canned chili, extra beans and it’s great! Have with a warm fresh tortilla!
I added kielbasa and tomatoes.
I love that it’s vegetarian, but 5 cups of water is too much. I eyeballed it as I was adding it and stopped at 3, and I believe that was plenty. Otherwise, it would have been too watered-down. We don’t find green chiles to be spicy, and would add diced jalapenos for added kick. Tomatoes would be a nice addition also. Served it with garlic toast and my family enjoyed it. Meat eaters could easily add chicken or ground beef.
Always looking for delicious recipes that incorporate lots of vegies. This recipe is delicious as is…although I like to add a can or two of salsa verde (found in the Mexican cooking section) in place of the green chilis for extra bite. Also is great used as a chicken recipe. Today I had extra cooked chicken breasts so I used chicken broth in place of vegetable broth and put in my cubed chicken. I also add extra onion and garlic and today I had extra spaghetti squash and no yellow squash. I put in whatever I had. Great northern beans, frozen soup vegetables, and the rest was the same. My family loves it with chicken.
i didn’t care for this … needs more depth. just tastes like green chiles. which are not that good alone.
This is a great starting-off point, but I like my stew thicker and containing tomatoes. I’d suggest the following changes: 1 can of HOT green chiles instead of 3, 1 entire onion, use 2-3 zucchini instead of a squash (or use both), corn is optional, add 3 diced large tomatoes or a can of diced tomatoes, and use approximately 5 cups (1 liter) of vegetable broth (or 1 Tablespoon of vegetable bouillon powder in 5 cups or 1 liter of water) for liquid, in total. It doesn’t need 7 cups of liquid. Kidney beans can be used if pinto beans are not available. Half a package of frozen spinach, if fresh is not available. If you like REALLY thick stew, remove some of the potatoes near the end of cooking, blend in blender or food processor, and add back to the stew. Salt to taste. Enjoy!
I thought it was kinda short on flavor.. I added extra green chiles. I’d say 2 more cans of green chiles atleast. 1-2 cups less water, more spices 1/2 tsp of each but paprika and 3/4 tsp of cumin.. I left the spaghetti squash put and it was awesome! and cilantro a dash. 🙂
This is just a great Vegetable Stew! I make this all the time. I always have different veggies depending on the squash I can get. Turnip, parsnip, sweet potatoes, yams they are all work well in the mix. Just delicious!