Does anyone have a vegan green chile stew recipe?

2 responses so far ↓

• 1 barbara // Nov 9, 2008

  I just always replace the meat stock with veggie stock.

• 2 Silver // Nov 9, 2008

  I've actually been looking up veggie stews recently so I found several you might be interested in.

  Regarding stews that have green chiles in them I'd use the recipe linked below and instead of hominy would put in roasted poblano or Anaheim peppers.
  http://allrecipes.com/Recipe/Vegan-Mexican-Stew/Detail.aspx

  Here is a page with dozens of different veggie-based stews:
  http://www.fatfree.com/recipes/stews/

  Of those, one that would be good for the season and includes green chiles is the pumpkin stew (though I would skip out on the garam masala and put in chili powder and cumin and maybe mustard seeds instead — you can also use a large can of tomatoes, including the juice, and canned green chiles instead of fresh):
  http://www.fatfree.com/recipes/stews/pumpkin-stew

  The New York Times had a recipe for Andean bean and quinoa with winter squash stew last week that I think would be delicious with green chiles (which I love) though I'd probably add corn too (the three sisters) rather than just replace:
  http://www.nytimes.com/2008/11/06/health/nutrition/06recipehealth.html
  http://en.wikipedia.org/wiki/Three_Sisters_(agriculture)

  I also like to throw together a soup consisting of a can each of pureed pumpkin, black beans, crushed tomatoes, green chiles, and coconut milk (or coconut cream) with some cumin, oregano, and curry powder.

  Pumpkin/Winter Squashes are full of vitamins including beta carotenes so very good, especially with the other ingredients for immunities (for instance the toms, chiles, spices, quinoa, beans — adding some hulled pumpkin seeds as a garnish would boost the nutrition even more with more protein, fiber, and lots of zinc). There's a reason they grow in late fall and keep through winter.
  http://en.wikipedia.org/wiki/Pumpkin#Uses