Name: Vegetarian Green Chile Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Southwestern
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 green bell pepper, diced; 1 red bell pepper, diced; 2 medium zucchinis, diced; 2 carrots, peeled and diced; 2 cans (14 oz each) diced tomatoes; 2 cans (4 oz each) diced green chiles; 4 cups vegetable broth; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon paprika; Salt and pepper to taste; Fresh cilantro, chopped, for garnish; Lime wedges, for serving; Sliced avocado, for serving; Tortilla chips, for serving

Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the green and red bell peppers, zucchinis, and carrots. Cook for about 5-7 minutes until the vegetables start to soften.
Pour in the diced tomatoes, diced green chiles, and vegetable broth. Stir well to combine.
Add the ground cumin, chili powder, paprika, salt, and pepper. Stir to incorporate the spices into the stew.
Bring the stew to a simmer and let it cook uncovered for about 20-25 minutes, stirring occasionally.
Taste and adjust the seasoning with more salt and pepper if needed.
Serve the Vegetarian Green Chile Stew hot, garnished with fresh cilantro and a squeeze of lime juice. Top each bowl with sliced avocado and serve with tortilla chips on the side for a satisfying crunch.

Ingredients

Instructions

Nutrition Facts