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Slow Cooker Green Chile Stew with Beans (vegan recipe)


We love slow cooker recipes. You really can’t beat the set-it and forget-it factor. Add everything to the slow cooker in the morning and by the evening you have a delicious and warm meal waiting for you to serve up for dinner. A true timesaver when life gets busy.

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Green Chile Stew: A recipe that satisfies

Some might think this vegan dish won’t fill them up. However, this Green Chile Stew is a plant-based recipe that satisfies. It’s complete with plant-protein, an ample amount of fiber from the beans, flavor from the salsa verde and spices, and heartiness from the potatoes. It’s a thick stew that really satisfies!

Ingredients for this Green Chili recipe

A slow cooker, a few pantry staples, and a couple of spices is all you need to make this recipe come together!

  • Great northern beans – feel free to substitute your favorite white bean. We use canned in this recipe.
  • Diced green chiles – we use mild in this recipe but if you’d like a little kick, go with hot.
  • Salsa verde – same as the chiles, we use mild in this recipe but if you’d like a little kick, go with medium or hot.
  • Vegetable broth – if you don’t need this recipe to be vegan, you can also use chicken broth. Our Instant Pot Bone Broth works great!
  • Lime juice – helps to enhance the flavor.
  • Baby red potatoes – Yukon gold also work.
  • Yellow onion
  • Garlic cloves
  • Ground cumin
  • Dried oregano
  • Fine salt and black pepper
  • Optional for serving: Thinly sliced green onions, fresh cilantro, jalapeño slices, diced or sliced avocado, sour cream (omit for vegan), shredded white cheddar cheese (omit for vegan), and/or lime wedges

Tip!

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How to make Slow Cooker Green Chili Stew

  1. To a 6-quart slow cooker, add the beans, green chiles, salsa verde, broth, potatoes, garlic, cumin and oregano. Stir to combine. 
  2. Place the lid on the slow cooker and cook for 8 hours on low or 4-5 hours on high or until Potatoes are tender. Stir in lime juice. Add additional broth, if desired, for a thinner consistency.
  3. Serve with optional toppings as desired. 

How to store Green Chile Stew

In the refrigerator:

You can store the leftover stew in an airtight container in the fridge for up to 5 days.

In the freezer:

This stew makes for the perfect freezer-friendly recipe. There are two was you can freeze Green Chile Stew:

  1. Freeze after cooking: after the stew has cooled, store in an airtight container and place in the freezer for up to 3 months. You can either store the stew in one large container or in multiple single-serve containers for an easy, reheat-and-eat meal.
  2. Freeze before cooking: Another way you can freeze this recipe is by combining all of the ingredients in a large container or reusable gallon-sized, zip-top bag. Place in the freezer for up to 3 months. When ready to cook, transfer the container or bag in the refrigerator the day before you plan to serve the stew. In the morning, add everything to the slow cooker and follow cooking instructions as written.

How to reheat Green Chile Stew

You can either reheat the stew in the microwave or stovetop. Simply place the thawed soup in the microwave and cook for 90 seconds (3-4 minutes on 60-70%, if frozen). Stir and continue to cook for 30 second intervals until hot. You can also reheat the stew (frozen or thawed) on the stovetop over medium heat, stirring occasionally until hot.

Top with avocado to increase nutrient absorption

Because this stew lacks a source of fat. We recommend topping the Green Chile Stew with a generous amount diced avocado to help increase the absorption of fat-soluble (A, D, E, & K) vitamins. These vitamins need to have fat present in order for our bodies to be able to absorb them and reap the benefits. And what better way to add a little healthy fat than with avocado?

Other toppings you’ll love

What you top this Crockpot Green Chile Stew is what really takes this recipe to the next level. a few other toppings that taste great this stew include:

  • Thinly sliced green onion, fresh chopped cilantro, sliced jalapeño, diced avocado as mentioned above, freshly squeezed lime juice, and/or crushed blue corn chips.
  • If you don’t need this to be dairy or vegan-friendly, sour cream and/or white cheddar cheese are also incredibly delicious toppings.

What Makes Vegan Green Chile Stew healthy?

  • Excellent source of fiber – thanks to the beans, this recipe is packed with fiber. 1 cup of beans contains 11 grams of fiber which is associated with improved digestive health. In addition, the potatoes in this recipe also contribute to its high fiber content.
  • Great source of plant-based protein – beans also contain an ample amount of plant-based protein and make a great addition to the diet. 1 cup of beans contains 17 grams of protein.
  • Rich in nutrients and antioxidants – copper, iron, folate, zinc, vitamin B6, magnesium, vitamin C, and Vitamin E are just a few of the micronutrients that this recipe includes.

More Plant-Based Recipes You’ll Love!

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Recipe


Slow Cooker Green Chile Stew with Beans




A set-it and forget-it recipe, this Slow Cooker Green Chile Stew is perfect for busy weeknights. It’s packed with ample fiber and protein and is vegan-friendly, satisfying, and delicious! 




Prep: 15 minutesCook: 8 hoursTotal: 8 hours 15 minutes




Servings: 6 servings 1x


Ingredients

  • 2 (14-ounce) cans great northern beans, drained and rinsed
  • 2 (4-ounce) cans diced green chiles
  • 1 cup salsa verde 
  • 1 ½ cups vegetable broth
  • 1 lb. baby red potatoes, ½ inch cubes
  • 1 medium yellow onion, diced (about 2 cups)
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Juice of 1/2 lime (about 2 tablespoons)
  • Fine salt and black pepper to taste
  • Optional for serving: Thinly sliced green onions, fresh cilantro, jalapeño slices, diced or sliced avocado, sour cream (omit for vegan), shredded white cheddar cheese (omit for vegan), and/or lime wedges


Instructions



  1. To a 6-quart slow cooker, add the beans, green chiles, salsa verde, broth, potatoes, garlic, cumin and oregano.  Stir to combine. 
  2. Place the lid on the slow cooker and cook for 8 hours on low or 4-5 hours on high or until Potatoes are tender.
  3. Stir in lime juice. Add additional broth, if desired, for a thinner consistency.
  4. Serve with optional toppings as desired. 

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Nutrition Information


  • Serving Size: 1 heaping cup

Dietary

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Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House.

For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!





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