Green Chile Stew

2 TB+ EVOO
1 onion, diced
2 stalks celery, diced
2 russet potatoes, sliced
2 cloves garlic, pressed or minced
roasted green chiles, peeled & chopped (to taste)
1 can pinto beans, drained & rinsed
1 can corn, no salt added, drained
2-4 c. veggie broth, as needed
salt & black pepper
other seasonings to taste (dried oregano, cumin, dry mustard, onion powder, chile powder, etc.)

For the green chiles, you can use fresh, frozen and defrosted, or canned. I have been using ones we've had in the freezer from the Hatch Chile Festival in 2010 (PS - Don't ever go... huge waste of time!). One time I only used about 4 chiles and the stew was pretty mild. The next time I used about twice that many, and it was screaming hot!!! Be careful to taste as you add! :)

In a large pan, heat oil and add onions and celery. Sautee until veggies start to turn soft & translucent. Add potatoes and garlic. Cook another 5-10 minutes, stirring frequently as the potatoes will start to stick. Add diced chiles, pinto beans, and corn. Stir until well blended. Add broth, bring to boil, then turn down heat to a simmer. Cook semi-covered 15+ minutes, until stew reaches desired consistency.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user STRINGI719.