This hearty stew is packed with vibrant flavors and perfect for anyone craving a comforting, meat-free meal. Easy to make and full of wholesome ingredients, it’s sure to become a favorite on chilly days.
Start by heating some olive oil in a large pot over medium-high heat. Once the oil is hot, add the garlic, onion, carrots, celery, potatoes, chili powder, paprika, salt, and pepper. Cook everything together, stirring now and then, until the potatoes start to turn golden brown—this should take about 10 minutes.
Next, throw in the yellow squash, spinach, corn, pinto beans, and spaghetti squash. Keep stirring for a minute or two until the spinach wilts down.
Pour in the vegetable broth, water, and green chiles. If it looks like the veggies aren’t fully covered, add a little more water. Bring the stew up to a boil, then lower the heat to medium-low. Cover the pot and let everything simmer gently for about 45 minutes, or until the vegetables are nice and tender.
- Roast the green chiles before adding them to deepen their flavor.
- Use a good quality vegetable broth to enhance the stew’s richness.
- Let the stew simmer gently to allow all the spices and veggies to meld together.
This stew is packed with bold flavors and hearty ingredients that make it both satisfying and nutritious. It’s perfect for those who want a comforting meal without meat. The green chiles add a nice kick without overpowering the other fresh vegetables.
Serve this stew hot with warm cornbread or steamed rice on the side. A dollop of sour cream or a sprinkle of fresh cilantro adds a nice cool contrast. It also pairs well with a simple green salad for a complete meal.
This stew keeps well in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stove or in the microwave, adding a splash of water if it has thickened too much. It freezes nicely for up to 3 months—just thaw overnight before reheating.
