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There's nothing better than a well spiced, hearty stew on a cold night. This healthy, vegan Green Chile Potato Stew recipe will warm you up in no time. Thank you to The Little Potato Company for helping me share this recipe with you.
If it's one thing I've learned about dinnertime prep in the fall, it's this...serving up soups and stews will always (ALWAYS!) make my family happy. Whether it's something like this stick-to-your-ribs green chile potato stew, a pot of chili with a side of cornbread or a broth-based soup, steaming hot comfort food always gets the nod of approval. And honestly, that couldn't make me happier because soups and stews are some of the easiest meals to pull off at a moment's notice.
As rich and creamy as this potato stew recipe looks, I promise you that it's actually healthy and doesn't use a single drop of cream. So, how do I achieve that creamy consistency without turning to dairy? I have three tricks to share with you!
Full credit for the first trick goes to the potatoes. The natural starches from the potatoes work as a thickener when simmered along with the broth. Have you ever set aside some of the pasta cooking water when boiling a pot of pasta, then used that water to extend and slightly thicken your sauce? Same idea here.
If you've visited here before, you know that I'm a huge fan of The Little Potato Company Creamer potatoes and always have them on hand for easy side dishes and entrees. In this potato stew recipe, I used the Dynamic Duo varietal, but any of their Creamer potatoes would work well. Their natural sweetness lends a really nice flavor to the stew.
Next tip?
The second tip isn't rocket science if you're familiar with making a gravy, gumbo or almost any sauce that requires thickening. Make a roux! A roux is made with a bit of fat (olive oil in this case) and a thickener such as cornstarch (gluten free option) or flour.
And last but certainly not least is one of my favorite tricks for thickening stews. Rather than tossing in all of the cooked beans at once, I set aside about three-quarters of a cup of the beans, smash them with the back of a fork, then mix the smashed mixture into the stew. They'll appear to clump up in the broth at first, but will gradually "melt" into the broth.
Serve up this stew with a side salad or steamed veggies for a complete, healthy meal.
Printable Recipe
Green Chile Potato Stew Recipe
There's nothing better than a well spiced, hearty stew on a cold night. This healthy Green Chile Potato Stew recipe will warm you up in no time.
4.25 from 4 votes
Print Pin Rate
Course: Entrees
Cuisine: American
Keyword: Clean Eating, Gluten Free, Healthy Dinner Recipes, Vegan, Vegetarian
Prep Time: 15 minutes minutes
Cook Time: 52 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 6 Servings
Calories: 232.9kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- 3 teaspoon olive oil
- 1 small yellow onion chopped
- 1 ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- 3 garlic cloves minced
- 1 pound Little Potato Company Creamer potatoes chopped*
- ¾ teaspoon salt
- 2 tablespoons cornstarch
- 4 cups low sodium vegetable broth
- 1 cup frozen corn kernels
- 6 ounces canned diced green chiles
- 1 chipotle pepper seeded & diced
- 2 14 ounce cans white beans, drained & rinsed
- juice of ½ lime
- ¼ cup minced cilantro
Instructions
Heat 2 teaspoons of the olive oil in a large saucepan set over medium heat. Add the onions and cook until translucent, about 5 minutes.
Add the cumin, oregano and garlic, and cook, stirring constantly, for 1 minute. Add the potatoes and salt, and stir to mix with the onions.
Push the potato mixture aside to form a clear spot in the center and pour in the remaining 1 teaspoon olive oil. Add the cornstarch, then stir into the potatoes, cooking for 1 minute.
Add the vegetable broth, corn, green chiles, and chipotle pepper, and stir to combine. Bring the mixture to a boil, then reduce the heat to a lively simmer and cook, uncovered, until the potatoes are tender, about 30 minutes.
In a medium-sized bowl, smash ½ cup of the white beans with the back of a fork. Add the smashed beans, along with the remaining whole beans and lime juice, to the stew. Simmer until the stew is thickened, about 10 minutes.
Stir in the cilantro, adjust seasoning to taste, and serve.
Notes
*I used the Dynamic Duo varietal and cut each potato into 8 pieces.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1.33Cups | Calories: 232.9kcal | Carbohydrates: 43.3g | Protein: 10.6g | Fat: 2.6g | Saturated Fat: 0.3g | Sodium: 891.3mg | Fiber: 10.8g | Sugar: 6.7g
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
Disclosure: This is post is sponsored by The Little Potato Company. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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Reader Interactions
Comments
Sheryl
This recipe is just amazing! I've served it twice and people can't believe it is so healthy. It offers a good balance of spices and heat. I used fresh roasted green chiles.The beans make it creamy without adding milk or fat. Living in New Mexico, folks here know their green and red chile and it is amazing to finally a recipe that pleases these chile 'experts'. Thanks:)Reply
Dara
Wow, this is the ultimate compliment! Thank you so much for letting me know how much you and your friends enjoyed it.
Reply
Sandra S Ross
Every time I serve this stew I get a request for the recipe. It is fabulous, easy to make. It is green chile roasting season here in Northern New Mexico, so you can guess what I use for the chiles. Exceptional taste.Reply
sussing
This was really good. You didn't specify how small to cut the potatoes and even though I cut mine "bite size" they were too big and too many. I think this recipe would be great without potatoes and I'll make it that way next time. We added green tabasco at the table to get the spiciness right for us.
Definitely will make this again. Thank you!Reply
Michelle
Anyone know if this can be made in an instant pot?
Reply