1 tablespoon olive oil1/4 teaspoon minced garlic1/2 onion, chopped2 large carrots, peeled and chopped1 stalk celery, chopped4 potatoes, cut in one-inch cubes1/4 teaspoon chili powder1/4 teaspoon paprika1/2 teaspoon salt1/4 teaspoon pepper1 yellow squash, cut in one-inch cubes2 cups packed fresh spinach1/3 cup frozen corn kernels1 (16 ounce) can pinto beans, drained1 cup cooked, shredded spaghetti squash (optional)2 cups vegetable broth5 cups water3 (4 ounce) cans chopped green chile peppersHeat 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, pinto beans, and spaghetti squash 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 45 minutes.
Amount Per Serving Calories: 193 | Total Fat: 2.7g | Cholesterol: 0mg Powered by ESHA Nutrient Database
Servings Per Recipe: 8
Amount Per Serving
Calories: 193
Total Fat: 2.7g
Cholesterol: 0mg
Sodium: 958mg
Total Carbs: 37.6g
Dietary Fiber: 7.4g
Protein: 6.7g
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