Green Chili Stew

Tweet

Pin It

Billy Joel might be in a New York state of mind, and James Taylor has Carolina on his mind, but I’m thinking about dry New Mexico today (easily one of my favorite places) as flood warnings rage here in VA.  Here’s a recipe for green chili stew from Family Circle magazine that I’ve altered (rather significantly) to taste just the way I like it.  I hope it takes you to New Mexico in your mind! (and be sure to Like greenmomster on Facebook for your weekly recipes!)

Ingredients:

6 cups vegetable broth
1 jar tomatillo salsa (I like Frontera)
1 large green pepper, diced
1 large yellow onion, diced
1 tbsp olive oil
3 heaping tablespoons of minced garlic
2 tsp cumin
3, 4 oz. cans of hot diced green chilis (I like Hatch)
1 tsp salt
2 12 oz. packages of Quorn Chick’n Tenders
2 15.5 oz cans of butter beans, drained and rinsed (use 3 cans if you want really thick stew, rather than soup)
1/4 cup chopped fresh cilantro
sour cream, scallions

Instructions:
1) In a large pot, saute onion, green pepper, and garlic in olive oil to slightly soften the peppers -- don't let the onions become transparent.  Add veggie broth, salsa, cumin, chilis, and salt. Add in quorn nuggets and simmer on low heat for at least 1/2 hour.
2) Stir in beans and cilantro.
3) Garnish with sour cream and scallions, if desired.  Serve with Phil's corn bread