Vegetarian Green Chile Stew Recipe

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.