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Ingredients
- 1 (tablespoon) olive oil
- 1/4 (teaspoon) minced garlic
- 1/2 onion, chopped
- 2 carrots, peeled and chopped
- 1 (stalk) celery, chopped
- 4 potatoes, cut in one-inch cubes
- 1/4 (teaspoon) chili powder
- 1/4 (teaspoon) paprika
- 1/2 (teaspoon) salt
- 1/4 (teaspoon) pepper
- 1 yellow squash, cut in one-inch cubes
- 2 (cup) packed fresh spinach
- 1/3 (cup) frozen corn kernels
- 1 (16.0 ounce can) pinto beans, drained
- 2 (cup) vegetable broth
- 5 (cup) water
- 3 (4.0 ounce can) chopped green chile peppers
Directions
- Heat olive oil in a large pot over medium-high heat. Add garlic, onion, carrots, celery, potatoes, chili powder, paprika, salt, and pepper. Cook, stirring occasionally, until potatoes are golden brown, about 10 minutes.
- Toss yellow squash, spinach leaves, corn, and pinto beans, into the pot. Continue to stir until spinach leaves have wilted, 1 to 2 minutes.
- Pour vegetable broth, water, and green chiles into the mixture. If necessary, add more water to make sure vegetables are covered. Bring stew to a boil, then reduce heat to medium low, cover, and simmer until the vegetables are tender, about 30 minutes.
Nutrition Information
This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.
amount per serving
- Calories
- 134
- Total Fat
- 2g
- Saturated Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 248mg
- Carbohydrate
- 26g
- Dietary Fiber
- 5g
- Sugars
- 3g
- Protein
- 4g
- Vitamin A
- 83%
- Vitamin C
- 42%
- Calcium
- 3%
- Iron
- 6%
- Potassium
- 481mg
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