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
- 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.
- 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.
- 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.
- 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
