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Slow Cooker Green Chile Bean Stew Recipe

Slow Cooker Green Chile Bean Stew Recipe

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If you’re looking for a cozy, satisfying meal that basically makes itself while you get on with your day, you’ve got to try this Slow Cooker Green Chile Bean Stew Recipe. I absolutely love how this stew turns out—hearty, flavorful, and just the right balance of spice and comforting warmth. Trust me, once you take your first spoonful, you’ll understand why it’s one of my go-to slow cooker recipes, especially on those busy weeknights when you want something nourishing without the fuss.

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Why You’ll Love This Recipe

  • Set It and Forget It: You can toss everything in your slow cooker and trust that it’ll come out delicious hours later.
  • Vegan & Nourishing: Packed with fiber and plant-based protein, this stew is both satisfying and healthy.
  • Flavor-Packed: The green chiles and cumin create a perfect balance of subtle heat and earthy warmth.
  • Family Friendly: My crew goes crazy for this hearty stew—it’s an easy way to get veggies and beans on the table.
A close-up of a white bowl filled with a warm stew showing three main layers: the bottom layer is a light brown, slightly chunky broth with soft white beans and translucent cooked vegetables, the middle layer includes bright green slices of avocado and halved jalapeño peppers with visible seeds, and the top layer has fresh, chopped dark green cilantro scattered across the bowl. A wedge of light yellow lime with black pepper sprinkled on it rests on the right side of the bowl. The bowl sits on a white marbled surface with a folded cloth napkin with thin stripes at the edge. photo taken with an iphone --ar 4:5 --v 7 this Recipe

Ingredients You’ll Need

Each ingredient here plays a role in building this stew’s gorgeous flavor and texture. You’ll notice the baby red potatoes absorb the broth beautifully, while the green chiles bring a nice mild kick that’s not overwhelming. I always keep canned beans and salsa verde on hand because they make this recipe sooo easy to pull together.

  • Great Northern beans: These beans hold their shape well and provide a creamy texture after slow cooking.
  • Diced mild green chiles: Adds gentle heat and that signature Southwest flavor.
  • Salsa verde: Brings tang and a hint of spice; I recommend using your favorite brand—or homemade if you’re feeling fancy.
  • Vegetable broth: Keeps the stew flavorful and moist—homemade or low-sodium store-bought work great.
  • Baby red potatoes: Cut into small cubes so they cook evenly and become tender without falling apart.
  • Yellow onion: Adds sweetness and depth; diced finely so it melts into the stew.
  • Garlic cloves: Minced for that unmistakeable savory hit.
  • Ground cumin: The warm spice that ties everything together.
  • Dried oregano: Gives an herbal note that complements the chiles.
  • Lime juice: Squeezed in at the end to brighten and balance the flavors.
  • Salt and black pepper: Season to taste for that perfect finishing touch.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this stew depending on my mood or what I have in the pantry, and I encourage you to do the same! Play around with the spice level or add extra veggies—making it your own is part of the fun.

  • Spice it up: When I want a little more heat, I add a diced jalapeño or swap mild green chiles for fire-roasted Hatch chiles.
  • Add protein: Feel free to stir in cooked shredded chicken or crumbled tofu to bulk it up if you’re not vegan.
  • Extra veggies: I’ve added diced carrots or corn kernels for more color and sweetness.
  • Make it gluten-free: This recipe already is, but just double-check your broth and salsa verde labels to be sure.

How to Make Slow Cooker Green Chile Bean Stew Recipe

Step 1: Combine and Load Your Slow Cooker

Start by adding the drained and rinsed Great Northern beans, diced green chiles, salsa verde, vegetable broth, cubed baby red potatoes, diced onion, minced garlic, ground cumin, and dried oregano straight into your slow cooker. I like to give everything a good stir right now to evenly disperse the spices and veggies. This way, the flavors meld beautifully as it cooks.

Step 2: Slow Cook on Low and Let the Magic Happen

Cover the slow cooker and cook on low for 8 hours or on high for about 4-5 hours. The key here is letting the potatoes get tender and all those flavors marry. If you’re multi-tasking, low and slow is your best bet, so you can come home to a stew smelling like a dream.

Step 3: Finish With Lime and Season to Taste

Just before serving, stir in fresh lime juice to brighten the stew and cut through the richness. If you want a looser texture, add a splash more broth to adjust consistency. Taste and season with salt and pepper as needed — this last step really brings everything together.

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Pro Tips for Making Slow Cooker Green Chile Bean Stew Recipe

  • Use Uniform Potato Cubes: Cutting baby potatoes into evenly sized ½-inch cubes helps everything cook at the same rate without mushy bits.
  • Don’t Skip the Rinsing: Rinsing canned beans cuts excess sodium and prevents any canned taste from overshadowing the stew.
  • Adjust Thickness Last: After cooking, if your stew is thicker than you like, add broth gradually and stir well—it’s easier than fixing once served.
  • Save Fresh Lime for Later: Adding lime juice at the end keeps its bright citrus notes intact rather than cooking them away.

How to Serve Slow Cooker Green Chile Bean Stew Recipe

A white bowl holds a layered dish starting with a base of light brown beans mixed with chunks of soft potatoes and a thick sauce that looks slightly chunky. On top, there are slices of bright green avocado and several dark green jalapeño rings showing visible seeds. Fresh, vibrant green cilantro leaves sit in the center, adding a leafy texture. A lemon wedge with visible black pepper rests on the side of the bowl. The white bowl is placed on a white marbled surface with scattered bits of green cilantro and a partially cut lemon in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve this stew, I love adding thinly sliced green onions and fresh cilantro for that pop of color and herbal freshness. A few jalapeño slices bring a nice extra kick, while diced avocado adds creaminess. If you’re not dairy-free, a dollop of sour cream and a sprinkle of shredded white cheddar cheese are my go-to indulgences to round out the flavors perfectly.

Side Dishes

My favorite sides alongside this stew are warm corn tortillas or crusty bread to soak up every last drop. Sometimes, I serve it with a simple mixed green salad to lighten things up or some roasted veggies when I want a heartier meal.

Creative Ways to Present

For special occasions, I like to serve the Slow Cooker Green Chile Bean Stew Recipe in little bread bowls for a rustic, fun twist. Another idea: set up a topping bar for guests with cilantro, avocado, lime wedges, and cheese so everyone can customize their bowl their way. It always feels festive and inviting!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers and keep them in the fridge for up to 4 days. The flavors actually deepen overnight, making it even tastier the next day, so I usually make this stew a day ahead if I can!

Freezing

This stew freezes beautifully. Just portion into freezer-safe containers and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge for best results.

Reheating

I reheat leftovers gently on the stove over medium-low heat to avoid breaking down the potatoes too much. Adding a splash of broth or water helps loosen the stew if it’s thickened up in the fridge.

FAQs

  1. Can I use dried beans instead of canned for the Slow Cooker Green Chile Bean Stew Recipe?

    Absolutely! If you prefer dried beans, soak them overnight and add them to the slow cooker with extra broth to accommodate the liquid absorption. Keep in mind, cooking time will increase—usually about 7-8 hours on low. Just check beans for tenderness before adding other ingredients.

  2. How spicy is this Slow Cooker Green Chile Bean Stew Recipe?

    This recipe uses mild green chiles, so it’s gently spiced — perfect if you prefer a subtle heat. If you want it spicier, you can add jalapeños, a dash of cayenne, or swap to hotter green chiles. The lime juice at the end also balances the spice with a fresh zing.

  3. Can I make this recipe in an Instant Pot?

    Yes! Use the sauté function to soften onions and garlic first, then add the rest of the ingredients. Cook on high pressure for about 15 minutes, followed by a natural release. Add lime juice after cooking. It’s a faster option if you’re short on time.

  4. Is this recipe gluten-free?

    Yes, this Slow Cooker Green Chile Bean Stew Recipe is naturally gluten-free. Just double-check that your salsa verde and broth don’t contain any gluten additives if you’re particularly sensitive.

Final Thoughts

This Slow Cooker Green Chile Bean Stew Recipe has become such a favorite in my kitchen because it’s comforting, packed with wholesome ingredients, and lets me come home to a warm meal without juggling a ton of pots. I love how adaptable it is and how it satisfies both my cravings and my family’s hunger. I’m confident you’ll enjoy making it as much as I do—so go ahead, set it up this afternoon, and get ready for a cozy stew night that feels like a warm hug in a bowl.

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Slow Cooker Green Chile Bean Stew Recipe

Slow Cooker Green Chile Bean Stew Recipe

4.6 from 124 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Stew
  • Method: Slow Cooking
  • Cuisine: American Southwestern
  • Diet: Vegan
Print Recipe

Description

A hearty and flavorful Slow Cooker Green Chile Stew with Beans, featuring tender baby red potatoes, mild green chiles, and Great Northern beans simmered in a zesty salsa verde and vegetable broth base. This vegan stew is packed with fiber and plant-based protein, making it a perfect, easy-to-make meal for busy weeknights.

Ingredients

Scale

Main Ingredients

  • 2 (14-ounce) cans Great Northern beans, drained and rinsed
  • 2 (4-ounce) cans diced mild green chiles
  • 1 cup salsa verde
  • 1½ cups vegetable broth
  • 1 lb. baby red potatoes, cut into ½ inch cubes
  • 1 medium yellow onion, diced (about 2 cups)
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Juice of 1/2 large lime (about 2 tablespoons)
  • Fine salt and black pepper to taste

Optional Toppings

  • Thinly sliced green onions
  • Fresh cilantro
  • Jalapeño slices
  • Diced or sliced avocado
  • Sour cream (omit for vegan)
  • Shredded white cheddar cheese (omit for vegan)
  • Lime wedges

Instructions

  1. Combine Ingredients: In a 6-quart slow cooker, add the drained Great Northern beans, diced mild green chiles, salsa verde, vegetable broth, baby red potatoes cut into half-inch cubes, diced yellow onion, minced garlic, ground cumin, and dried oregano. Stir all the ingredients gently to combine them evenly.
  2. Cook the Stew: Place the lid securely on the slow cooker and cook the mixture on low for 8 hours or on high for 4 to 5 hours. The stew is ready when the potatoes are tender and the flavors have melded beautifully.
  3. Add Lime Juice: After cooking, stir in the fresh lime juice to brighten the stew’s flavor. If you prefer a thinner consistency, add some additional vegetable broth gradually while stirring.
  4. Serve and Garnish: Ladle the stew into bowls and serve with your choice of optional toppings such as sliced green onions, fresh cilantro, jalapeño slices, avocado, sour cream, shredded cheddar cheese, or lime wedges to enhance flavor and presentation.

Notes

  • This recipe is ideal for busy weeknights as it is a set-it-and-forget-it meal that requires minimal hands-on preparation.
  • It’s vegan-friendly, packed with fiber and plant-based protein, making it both nutritious and satisfying.
  • Adjust the seasoning with salt and black pepper according to your taste preference.
  • For a spicier stew, consider adding more jalapeño slices or using hotter green chiles.
  • Leftovers store well and can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

  • Serving Size: 1 generous cup
  • Calories: 208
  • Sugar: 6 g
  • Sodium: 471 mg
  • Fat: 1 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 11 g
  • Protein: 8 g
  • Cholesterol: 0 mg