New Mexico Green Chile Stew
This vegan version of the popular New Mexican Green Chile Stew is exactly what you need on a chilly fall night. It's spicy, flavorful and super easy to make.
Yield: 8 cups
Calories: 120kcal
Ingredients
- 3 Tbsp. vegetable oil
- 16 oz. seitan I used Sweet Earth Traditional Seitan Strips, but my “Tastes Like Chicken” Seitan recipe works well, too, if you want to make a large batch.
- 1 ½ cups diced onion
- 1 Tbsp. minced garlic
- 6 cups vegetable broth
- 2 tsp. salt
- 1.5 lbs. white potatoes cut into 1" cubes
- 8 oz. diced green chiles
- 1 Tbsp. Chipotle diced, in Adobo sauce
- 3 Tbsp. diced red bell pepper
- 2 Tbsp. chopped cilantro
Instructions
- Heat the oil over medium heat and sauté onions until golden.
- Add the garlic and sauté for 1 minute.
- Stir in seitan, broth, potatoes and salt, and bring to a boil. Reduce the heat and simmer for 40 minutes, until the potatoes are tender.
- Add the green chiles, chipotle in adobo and red bell pepper. Cook 10 to 20 minutes longer.
- Stir in cilantro and remove from heat.
Nutrition
Serving: 1cup | Calories: 120kcal