Southwestern Green Chile Stew

Submitted by lecole54

"Delicious vegan stew from Jayme Heimbuch at Mother Nature Network; you won't miss the meat at all, and all the green chilies gives it a lovely tartness. Serve with lime quarters on the table for squeezing and, if you like, a sprinkling of your favorite (vegan?) cheese."

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 6-8

ingredients

• 2 tablespoons olive oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 1 jalapeno, seeded and diced
• 1 red bell pepper, chopped
• 3 tomatoes, seeded and chopped
• 1 ear of corn (canned if out of season)
• 3 small new potatoes, cubed
• 1 (15 ounce) can red beans
• 1 (15 ounce) can pinto beans
• 1 (15 ounce) can kidney beans
• 2 cups vegetable stock
• 3 (4 ounce) cans mild green chilies

directions

1. 1. 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.
2. 2. Add the red bell pepper and tomato and cook until softened.
3. 3. Cut the corn from the cob and add to the pot along with the potatoes, and cook for 1-2 minutes.
4. 4. 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.
5. 5. 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.