Tori’s Green Chili Stew

Hey gang! My buddy Adrienne asked me to share my stew recipe. This recipe can be made vegetarian or with meat so enjoy! I make this in a 6 quart slow cooker so it makes around 24 1C servings (if cooker is completely full) This makes a hearty stew that fills you up but the calories are low. The nutrients are grand though!

Ingredients (basics I always use): (NOTE: use organic every chance you can)

1 lb meat of your choice (or none). I use ground turkey breast or ground bison. Brown thoroughly

1 or 2 large onions sliced or chopped – up to you - caramelize

2-3 Zucchini sliced

2 Crook Neck squash (yellow squash) sliced

8 oz Mushrooms of your choice – I use baby bellas

4 C Cauliflower (I use instead of potatoes)

2-3 C Cabbage (if you like cabbage in your stews)

1 Can Rotel Tomatoes with green chili’s

1 – 2 Cans diced tomatoes plain – could use low sodium

4 Cans Hatch Green Chili – these are small cans and the chili is from New Mexico

8 oz Organic chicken broth if you need the extra juice or even water

 

Optional Ingredients I often use:

 

  • Red Mill’s 13 Bean Soup – I make the soup recipe and put the whole thing in my stew
  • Or / soak and boil black beans and/or great northern beans and add them to the stew (NOTE: be sure and soak the dried beans overnight – that makes them so they don’t cause gastro-intestinal bloating
  • Or / fast way to add beans is to use a can of organic black beans and organic great northern – strain them, rinse them then pour them into the stew mix
  • Carrots – these add calories but there can be value to adding them for the nutrients

 

Then, I cook the whole thing on high for a couple of hours then medium for another 3 or 4. You want the veggies to stay somewhat firm so you still know what you are eating…not mushy in other words. Then, I freeze about half of this mixture and eat the rest over a couple/few days. My wife loves this too!!!