Chilean Harvest Vegetable Stew Recipes

TRADITIONAL CHILEAN STEW

Traditional Chilean Stew image

Hearty with red potatoes, butternut squash and cubes of tender beef, this Healthy Living stew is Chilean cooking at its best.

Provided by My Food and Family

Categories Home

Time 1h20m

Yield 8 servings, 1-1/2 cups each

Number Of Ingredients 11

Ingredients

2-1/2 lb. red potatoes (about 5), peeled, cut into 1/2-inch cubes
1 lb. butternut squash, peeled, cut into 1/2-inch cubes
1-1/2 qt. (6 cups) beef broth
1 lb. beef top round steak, cut into 1/2-inch cubes
1 onion, coarsely chopped
3 cloves garlic, chopped
1/4 cup KRAFT Zesty Italian Dressing
1 Tbsp. paprika
1 Tbsp. dried oregano leaves
1 tsp. pepper
1 pkg. (16 oz.) frozen mixed vegetables (peas, corn and carrots)

Steps:

Bring potatoes, squash and broth to boil in stockpot on medium-high heat; simmer on low heat 10 min.
Meanwhile, cook meat, onions and garlic in dressing in large skillet on medium-high heat 5 min. or until meat is browned, stirring occasionally. Add seasonings; cook 5 min., stirring frequently.
Add to potato mixture in stockpot; stir. Simmer 30 min., stirring occasionally. Stir in mixed vegetables; simmer 10 min., stirring occasionally.

Nutrition Facts : Calories 250, Fat 4 g, SaturatedFat 1 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 17 g

CHILEAN HARVEST VEGETABLE STEW

Chilean Harvest Vegetable Stew image

I am so surprised that this recipe hasn't been posted yet! This recipe is from Extending the Table Mennonite Cookbook. It is insanely good. It just so happens that my mother in law in the one who submitted the recipe in the actual cookbook when they were living in Chile. We have probably made this recipe six times this season. Its super healthy and delicious. We usually increase the spices and garlic, but here is the original recipe and you can play with it however you want!

Provided by steffyannabelle

Categories Stew

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 teaspoon chili powder
1 -2 hot green chili pepper, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
1 1/2 cups tomatoes, chopped
2 cups fresh pumpkin (or 2 cups canned pumpkin for a less chunky soup) or 2 cups winter squash, peeled and cubed (or 2 cups canned pumpkin for a less chunky soup)
2 cups corn
2 cups white beans, with liquid cooked (= 1 cup dried)

Steps:

In large pot, sauté in 3T. oil: onion, garlic, chili powder, chili peppers, salt, pepper, and oregano.
Add and cook until tender: tomatoes, pumpkin or winter squash, corn.
Add: white beans with liquid.
Simmer at least 30 minutes. The soup will be thick and chunky, with a mild spicy flavor.

Nutrition Facts : Calories 378.9, Fat 12, SaturatedFat 1.9, Sodium 323.5, Carbohydrate 60.3, Fiber 10.5, Sugar 7, Protein 14

POROTOS GRANADOS (CHILEAN BEAN STEW)

Porotos Granados (Chilean Bean Stew) image

This hearty harvest recipe is perfect for the coldest nights but stands up just as well to the summer heat. Using frozen vegetables, you can put together this dish in minutes and have it on the table in an hour.

Provided by Stefanie N

Categories Soups, Stews and Chili Recipes Stews

Time 1h

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 yellow onion, chopped
2 cups cubed butternut squash
1 (15 ounce) can great Northern beans, rinsed and drained
1 cup frozen lima beans
3 cups chicken stock
2 cups frozen corn
2 tablespoons chopped fresh basil
1 banana pepper, chopped

Steps:

Heat the olive oil in a stock pot over medium heat; add the onion and cover. Cook the onions until soft and translucent, about 5 minutes. Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture. Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.
Stir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more. Sprinkle the chopped banana pepper over individual portions to serve.

Nutrition Facts : Calories 285.1 calories, Carbohydrate 53.2 g, Cholesterol 0.4 mg, Fat 3.6 g, Fiber 12 g, Protein 14.4 g, SaturatedFat 0.6 g, Sodium 356.3 mg, Sugar 6.6 g

VEGETARIAN GREEN CHILE STEW

Vegetarian Green Chile Stew image

This very filling stew is a delicious way to use up all those leftover veggies in the fridge. Feel free to adjust the amount of green chiles in the stew according to the level of spiciness you prefer. Serve over cooked rice or with a tortilla.

Provided by Mrs. Hinman

Categories Soups, Stews and Chili Recipes Stews

Time 1h35m

Yield 8

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
¼ teaspoon minced garlic
½ onion, chopped
2 large carrots, peeled and chopped
1 stalk celery, chopped
4 potatoes, cut in one-inch cubes
¼ teaspoon chili powder
¼ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
1 yellow squash, cut in one-inch cubes
2 cups packed fresh spinach
⅓ cup frozen corn kernels
1 (16 ounce) can pinto beans, drained
1 cup cooked, shredded spaghetti squash
2 cups vegetable broth
5 cups water
3 (4 ounce) cans chopped green chile peppers

Steps:

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, 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.

Nutrition Facts : Calories 193 calories, Carbohydrate 37.6 g, Fat 2.7 g, Fiber 7.4 g, Protein 6.7 g, SaturatedFat 0.4 g, Sodium 957.5 mg, Sugar 4.8 g

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