Robin's Vegan Green Chile Stew Recipe
Vegan Stew to warm your tummy
Robin shared this recipe with me. This stew is hearty and full of potatoes. Robin said they really like potatoes, and so does Tony so this recipe is right up his alley!
I love that Robin admits they are new to New Mexico, so they still like their green chiles mild. If you like higher heat, feel free to adjust your chiles as desired!
For this recipe, I would recommend cutting up your veggies at home before heading out. And really, like any good stew or chili, this recipe would probably benefit from making it at home and reheating it a day or two later so all those great flavors get a chance to intermingle and make a super-tasty treat around the campfire.
Robin’s Vegan Green Chile Stew
Ingredients:
1 package Beyond Beef Beyond Steak Tips
1 Onion, chopped
1 Yellow Pepper, chopped
13 oz pkg Buenos frozen roasted green chile, thawed*
14 oz can Diced Tomato
2 pounds* Potatoes, chopped to bite size
2 TBSP Garlic, minced
To taste Salt and Pepper
Olive Oil
Beyond Steak
Heat a large pot with olive oil over medium heat
Sauté Beyond Steak in olive oil to thaw and begin browning
Add onions, and more olive oil if needed
Sauté until onions are translucent
Add yellow peppers and garlic and cook about five minutes
Add some heat
Add the green chiles and simmer
* Buenos brand chiles are mild; add hotter green chiles if desired
Add the tomatoes in eluding juice, plus one can of water
Add salt and pepper to taste
Potatoes, yay!
Add potatoes and enough water to cover the potatoes
*Use less potato if desired; we really like potatoes!
Turn up the heat and bring to a boil until potatoes are fork-tender
Turn off the heat and let the stew sit for about 10 minutes
Serving Suggestion
Serve with warmed flour tortillas
Or, if you have great neighbors like we do, serve with the homemade sourdough bread they brought you!
