Nothing says fall better than a creamy stew. Some of our families favorite recipes are ones that use green chilies. This stew is basically a deconstructed version of my Hatch Green Chili Enchiladas that you can eat in a bowl with tortillas or not. Plus it’s easier to make with less time. So when I really want the enchiladas but I don’t want to put in the effort, or it’s no longer August and the chilies are not fresh but I still want a green chili something, this is what happens.
- Good Source of Vitamin A
- Good Source of Vitamin C
- Good Source of Vitamin K
- Helps to increase metabolism
Capsaicin is found in all chili peppers including green chili peppers. It’s responsible for the spicy burning feeling. The hotter the pepper, the more capsaicin. Green chilies don’t have as much and are usually mild.
- Found to decrease cluster headaches
- Relieves pain (ironically) especially for joints
- Improves blood sugar and insulin reactions
So although green chilies might be relatively low in capsaicin, it still has a lot benefits for us. If you can find raw green chilis, take 1 or 2 and after taking out the seeds, chop them and saute them with the onion. You’ll get a additional boost more than you will just from the canned chilies.
Creamy Green Chili Enchilada Stew
- 1 Tbsp oil
- 2 can hearts of palm, drained and pulled into strips OR 4 large chicken breasts, boiled and shredded
- 1 medium onion, diced
- 4 tsp garlic powder
- 1 “chicken” bouillon cube, broken up or 1 tbsp poultry seasoning (if using hearts of palm)
- 2 tsp cumin, divided
- Small amount of water or broth STEW BASE
- 1/2-1 c water or vegetable broth
- 2 (15 oz) cans or 3 cups cooked pinto beans
- 2 (4 oz) cans hatch green chilies or 2 roasted hatch chilies, chopped
- 1 Tbsp cumin
- 1 tsp oregano
- 1 1/2 cup Greek Style Yogurt, or Plain Unsweetened Plant-Based Yogurt (I use Kite Hill)
- 1 15 oz. can hatch green chili enchilada sauce
- Salt and Pepper, to taste TO SERVE
- Whole Wheat Flour or Corn Tortillas
- If you are using chicken, make sure the chicken is boiled and shredded. If you are using the hearts of palm, make sure the hearts of palm is shredded as well. The easiest way is by using two forks like you would with shredded chicken.
- Add a small amount of oil to a medium skillet, heat on medium-high heat. Add onion and cook until translucent. Add in chicken or hearts of palm. Cook for a few minutes. Add in the garlic powder, crumbled bouillon cube or poultry seasoning, cumin, and just enough water to fill the bottom of the pan. Stir together. Simmer on medium-low heat until liquid is absorbed.
- Make the stew base. In a medium to large sauce pan, add vegetable broth, pinto beans, green chilis, cumin, oregano, Greek-style yogurt, enchilada sauce and stir together. Simmer until warmed through. Taste and add salt and pepper if desired. You can add the chicken or hearts of palm mixture to the base if desired. We keep it separate since we have 2 versions.
- To serve, add the stew base, top with chicken or hearts of palm if not already combined, chopped cilantro, lime juice, avocado, and toasted tortillas.
With Chicken without Toppings
403 calories | 8 g fat | 2.6 g polyunsaturated fat | 2.3 g monounsaturated fat | 1.7 g saturated fat | 0 g trans fats | 101 mg cholesterol | 518 mg sodium | 31 g carbohydrates | 7.8 g fiber | 5 g sugar | 51 g protein | 32% Vitamin A | 77% Vitamin C | 18% Calcium | 25% Iron
With Hearts of Palm without Toppings
232 calories | 4.6 g fat | 2 g polyunsaturated fat | 1.1 g monounsaturated fat | 0.8 g saturated fat | 0 g trans fats | 0-3 mg cholesterol | 749 mg sodium | 35 g carbohydrates | 9.5 g fiber | 5 g sugar | 16 g protein | 31% Vitamin A | 85% Vitamin C | 20% Calcium | 31% Iron
*0-3 mg cholesterol depends on the type of yogurt you use, plant-based or dairy. Plant based will not have any cholesterol.