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<b>Vegetarian Green Chile Stew</b><br><br>
Category: Soups<br><br><br><br>
Suitable for a: vegetarian diet<br><br><br><br><br><br>
3 tablespoons vegetable oil<br><br>
1 large onion, diced<br><br>
2 cloves garlic, minced<br><br>
6 cups vegetable broth<br><br>
1 pound red or white potatoes, diced<br><br>
Kosher salt<br><br>
3 cups roasted, peeled, chopped green chiles<br><br>
3 tablespoons diced red bell pepper<br><br>
1 package frozen Quorn Tenders<br><br>
2 tablespoon chopped cilantro<br><br><br><br>
Optional garnishes:<br><br>
Crumbled tortilla chips<br><br>
Shredded Cheddar or Monterey Jack cheese<br><br>
Sour cream<br><br>
Diced avocado<br><br><br><br><br><br>
In a small stockpot or Dutch oven, heat oil over medium heat. Add onions and cook until translucent, 3 to 5 minutes. Add garlic and cook an additional minute.<br><br><br><br>
Add broth, potatoes, and ½ teaspoon kosher salt; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 30 minutes.<br><br><br><br>
Add green chiles, red bell pepper, and Quorn Tenders; return to a boil. Reduce heat and simmer until Tenders are warmed through, about 15 minutes. Add kosher salt to taste. Remove from heat, stir in cilantro, garnish if desired, and serve.<br><br><br><br><br><br>
Additional comments:<br><br>
Serve this up with warm tortillas on the side, or garnish with crumbled tortilla chips, shredded dairy or soy cheese, or diced avocado.

9,260 Posts
You da man! Actually, I've got a vegan version I already make and make well... It's just nice to see someone posting about green chile.
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