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!