Description
This Slow Cooker Green Chile Stew with Beans is a hearty, nutritious, and flavorful dish perfect for busy weeknights. Made with Great Northern beans, mild green chiles, baby red potatoes, and seasoned with cumin and oregano, this vegan stew is packed with fiber and plant-based protein. It’s easy to prepare—just combine the ingredients in a slow cooker and let it cook until tender. Serve with your favorite toppings like sliced green onions, cilantro, or avocado for a comforting meal that requires minimal effort.
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 and rinsed Great Northern beans, diced mild green chiles, salsa verde, vegetable broth, cubed baby red potatoes, diced yellow onion, minced garlic, ground cumin, and dried oregano. Stir all ingredients together to combine evenly.
- Cook the Stew: Place the lid on the slow cooker. Cook the stew on low for 8 hours or on high for 4-5 hours, or until the potatoes are tender and flavors are well melded.
- Add Lime Juice and Adjust Consistency: Once cooking is complete, stir in the juice of half a large lime. If you prefer a thinner stew, add additional vegetable broth a little at a time until desired consistency is reached.
- Serve with Toppings: Ladle the stew into bowls and serve with your favorite toppings such as sliced green onions, fresh cilantro, jalapeño slices, diced avocado, sour cream, shredded white cheddar cheese, and lime wedges as desired.
Notes
- This recipe is a perfect set-it-and-forget-it meal that is ideal for busy weeknights.
- It is vegan-friendly, packed with fiber and plant-based protein, making it both satisfying and nutritious.
- You can customize the toppings to suit your dietary preferences or add additional heat with jalapeños.
- The stew can be thinned with extra vegetable broth if a soupy consistency is preferred.
- Leftovers keep well and flavors deepen after a day in the fridge.
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
