Description
This Slow Cooker Green Chile Bean Stew is a hearty, comforting dish packed with tender Great Northern beans, mild green chiles, potatoes, and vibrant spices. Perfect for an easy hands-off meal, it simmers gently in the slow cooker to develop deep flavors and a creamy texture, served with fresh toppings like avocado, cilantro, and sour cream for a customizable finishing touch.
Ingredients
Scale
Stew Base
- 2 (14-ounce) cans Great Northern beans, drained and rinsed
- 2 (4-ounce) cans diced mild green chiles
- 1 cup salsa verde
- 1½ cups vegetable broth
- 1 lb. baby red potatoes, cut into ½ inch cubes
- 1 medium yellow onion, diced (about 2 cups)
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
Finishing and Garnishes
- Juice of 1/2 large lime (about 2 tablespoons)
- Fine salt and black pepper to taste
- Thinly sliced green onions
- Fresh cilantro
- Jalapeño slices
- Diced or sliced avocado
- Sour cream (omit for vegan)
- Shredded white cheddar cheese (omit for vegan)
- Lime wedges
Instructions
- Combine Ingredients: In a 6-quart slow cooker, add the drained Great Northern beans, diced mild green chiles, salsa verde, vegetable broth, baby red potatoes cut into half-inch cubes, diced yellow onion, minced garlic, ground cumin, and dried oregano. Stir gently to combine all ingredients evenly.
- Cook the Stew: Secure the lid on the slow cooker and cook the mixture on low for 8 hours or on high for 4 to 5 hours. The stew is ready when the potatoes are tender and the flavors have melded beautifully.
- Add Lime Juice: After cooking, stir in the fresh lime juice to brighten the flavors of the stew. For a thinner consistency, add additional vegetable broth gradually while stirring.
- Serve and Garnish: Ladle the stew into bowls and serve with optional toppings such as sliced green onions, fresh cilantro, jalapeño slices, diced avocado, sour cream, shredded cheddar cheese, or lime wedges to enhance flavor and presentation.
Notes
- For a vegan version, omit sour cream and shredded cheese or use plant-based alternatives.
- You can adjust the heat by choosing mild or hot green chiles and adding more jalapeño slices if desired.
- If you prefer a thicker stew, reduce the vegetable broth slightly or cook uncovered for the last 30 minutes to reduce liquid.
- Leftovers store well in the refrigerator for up to 4 days and reheat nicely on the stove or microwave.
- Feel free to add other vegetables like corn or bell peppers for added texture and flavor.
