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–+ servings

Delicious Green Chile Bean Stew in Slow Cooker Magic

This Green Chile Bean Stew in Slow Cooker is a hearty vegan delight, combining aromatic flavors and nutritious ingredients for a comforting meal.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 cups Great Northern Beans canned or dried, if dried soak overnight
  • 1 can Diced Green Chiles adds mild heat
  • 1 cup Salsa Verde taste before using
  • 4 cups Vegetable Broth use low-sodium for a healthier option
  • 2 cups Diced Potatoes baby red potatoes hold their shape well
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 2 teaspoons Cumin adjust to taste
  • 1 teaspoon Oregano adjust to taste
  • 2 tablespoons Fresh Lime Juice to brighten the stew

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Prepare your ingredients: rinse and soak dried beans overnight if using. Chop onion, garlic, and diced potatoes into bite-sized pieces.
  2. In the slow cooker, combine rinsed beans, diced green chiles, salsa verde, vegetable broth, potatoes, onion, garlic, cumin, and oregano. Stir until well mixed.
  3. Cover the slow cooker and choose your cooking setting: low for 8 hours or high for 4 to 5 hours. Monitor the stew as it cooks.
  4. Once cooked, stir in fresh lime juice to brighten the flavors. Adjust seasoning if needed.
  5. Ladle the stew into bowls and garnish with cilantro, avocado, or vegan sour cream.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 45gProtein: 10gFat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 350mgPotassium: 700mgFiber: 12gSugar: 2gVitamin A: 500IUVitamin C: 8mgCalcium: 60mgIron: 3mg

Notes

Soaking beans overnight enhances texture and digestibility. Adjust spice levels to your liking and don't skip the lime juice before serving.

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