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Hatch Green Chile White Bean Stew

This comforting, creamy vegan stew is perfect for welcoming Indian summer when Hatch chiles are at their peek harvest

Course Soup
Cuisine American
Keyword vegan stew
Prep Time 15 minutes
Cook Time 8 hours
Servings 6 to 8 people
Author Joseph Sciascia of Recipe For A Party

Ingredients

  • 1 lb great northern beans, soaked in water overnight, rinsed and picked over for bad beans and/or stones
  • 3 Hatch green chiles, roasted, peeled, stems & seeds removed and chopped
  • 4 cloves garlic, chopped
  • 1 white onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 2 medium russet potatoes, peeled and chopped
  • 2 cups fresh or frozen corn
  • 2 Bay leaves
  • 1 bunch cilantro, chopped
  • 2 limes, juiced
  • 1 cup salsa verde
  • 12 oz 1 bottle of beer
  • 6 cups water
  • 4 tsp Bouillon paste, I like the brand "Better Than Bouillon" NO chicken stock vegan flavor
  • 1 tbsp cumin
  • 2 tsp ground coriander
  • 2 tsp chili powder
  • 1/2 tsp kosher salt
  • 1/2 tsp ground pepper
  • 3 tbsp corn starch whisked in 1/2 cup water

Instructions

  1. In a 6 quart slow cooker, combine all the ingredients except the corn starch mixture and stir well. Turn the slow cooker on high and let cook for 7 to 8 hours, at 7 hours, taste it making sure the beans are tender and at this point if you cooked more chilies you can add more if you want your stew extra spicy, add the cornstarch dissolved in water and stir, put the lid back on and stew should be don in another half an hour.

  2. suggested garnish for serving: roasted pepitas, vegan or regular cheese, chopped cilantro, limes, regular or vegan sour cream or yogurt, avocado or tortilla strips