Fall is here! Fall is here! Fall is here!
If you can’t tell I’m excited about fall. Cozy clothes + cool mornings + all the yummy food that comes with it. It’s just the best time of year. Especially because that means it’s also green chile season. You can’t go to a grocery store in the southwest this time of year without smelling amazing green chiles being roasted right outside of the store. It’s the absolute best.
So it’s only natural to share one of my favorite ways to use roasted green chiles and that is in this delicious and super simple stew. It’s so hearty and packed with a ton of flavor just from the chile. It’s also super simple to make so you really can’t go wrong.
I always make sure to roast my own green chiles and keep a bunch in the freezer just so that I have them on hand for whenever I need them. I love just being able to grab a few out of the freezer and not have to worry about roasting them every time I want to use them.
I like to blend the chiles to add to the broth just to really give the whole entire stew that green chile flavor instead of just being chunks here and there. If you don’t want to mess with dirtying your blender or anything else though you can totally just dice the green chile and add them like that. Still just as delicious.
This stew is perfect for cool fall nights when you want to curl up with something nice and warm and a good movie. I like to serve it with tortilla chips and a side of guac but if I’m honest it really is perfect just on its own. I would recommend eating it in your biggest and coziest sweater though if at all possible.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and see what you create in your kitchen.
Green Chile Stew (Vegan + Gluten Free)
This green chile stew is the perfect hearty recipe to keep you warm and full during autumn.It only requires 10 ingredients & comes together in about 30 min.
- 3-4 roasted green chiles
- 1 tbsp olive oil
- 1/4 yellow onion diced
- 1-2 cloves garlic diced
- 32 oz . vegetable broth
- 1/2 cup lentils
- 1 15 oz can pinto beans drained & rinsed
- 1 pieces medium russet potato chopped into bite sized
- 1 medium tomato diced
- salt & pepper to taste
- 1 tbsp corn starch
In a medium pot add olive oil over medium high heat and sauté onion and garlic until translucent. After those are cooked add them to a blender with your roasted green chiles and a little bit of water. Blend until smooth.
Pour veggie broth into the same pot you cooked the onions in and add in lentils and the potato along with the green chile mixture. Let cook for about 15-20 minutes or until lentils and potato are tender. Once those are ready add in your tomato.
If you want to thicken your stew mix 1 tbsp of cornstarch with a little bit of broth and whisk until smooth. Pour into stew and stir. Let cook for another 5-10 minutes to thicken. Flavor with salt and pepper to taste.