Green Chile with Beans & Potatoes
Green Chile with Beans & Potatoes is a comforting and hearty dish that combines the smoky, spicy flavor of roasted green chile with the earthiness of tender potatoes and creamy beans.
This simple yet flavorful recipe is perfect for a cozy meal, whether you’re using leftover potatoes or starting fresh.
The rich roux and chicken broth create a savory base that brings all the ingredients together into a satisfying bowl of warmth and comfort.
Perfect for chilly evenings or as a filling side to complement your main course!
Why You’ll Love This Recipe:
People will love this Green Chile with Beans & Potatoes recipe because it’s packed with bold flavors, a perfect balance of spice, and heartwarming ingredients.
The smoky green chile adds a rich depth, while the creamy beans and tender potatoes make the dish hearty and filling.
The homemade roux gives the base a smooth, savory texture, and the chicken broth brings everything together into a comforting, satisfying meal.
It’s a great way to use up leftovers, yet feels like a special dish that will warm you from the inside out.
Plus, it’s easy to make and perfect for any occasion!
Key Ingredients:
Green Chile: Provides a smoky, spicy kick to the dish, making it the star flavor.
Roux (Oil & Flour): Forms the base of the sauce, adding a creamy texture and nutty flavor.
Chicken Broth: Adds depth and richness to the broth, enhancing the overall taste.
Beans: Offer a creamy and hearty texture that balances the spice from the green chile.
Potatoes: Tender and comforting, they absorb the flavors of the broth and add substance to the dish.
Green Chile with Beans & Potatoes
Ingredients:
2 tablespoons vegetable oil (or olive oil)
2 tablespoons all-purpose flour
4 cups chicken broth
2-3 fresh roasted green chiles, chopped (or 1 can of green chile if you prefer)
1 can (15 oz) pinto beans (or beans of your choice), drained and rinsed
2 cups leftover cooked potatoes, diced (or fresh potatoes, peeled and cubed)
Salt and pepper to taste
Instructions:
Make the roux: In a large pot, heat the oil over medium heat. Add the flour and stir constantly for 2-3 minutes until the mixture becomes golden brown and smells nutty, making a roux.
Add chicken broth: Slowly add the chicken broth to the roux while stirring continuously to avoid lumps.
Add the green chile: Stir in the chopped roasted green chiles (fresh or canned) to the pot and continue stirring.
Add beans and potatoes: Stir in the drained pinto beans and the diced leftover cooked potatoes. If using fresh potatoes, add them to the pot before the beans and simmer until they are tender, about 10-12 minutes.
Simmer: Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer for about 20 minutes, stirring occasionally.
Season: Taste and season with salt and pepper to your liking.
Serve: Ladle the green chile with beans and potatoes into bowls, and enjoy the warmth of this hearty dish!
This recipe offers a cozy, flavorful, and filling dish that blends the comforting richness of green chile, beans, and potatoes.
Notes:
Adjust the Consistency: If you prefer a thicker stew, you can add a bit more flour to the roux, or if you like a thinner broth, add more chicken broth or water as needed.
Type of Beans: You can use any type of beans you prefer, such as pinto beans, black beans, or even kidney beans. The choice of bean will slightly alter the flavor profile but will still complement the green chile nicely.
Potatoes: Leftover potatoes work great for this recipe, but if you’re using fresh potatoes, make sure to cut them into small, even cubes to ensure they cook evenly and absorb the flavors.
Heat Level: Adjust the heat of the dish by modifying the amount of green chile used. For a milder flavor, use fewer chiles or opt for a mild variety; for extra heat, use more or spicier chiles.
Simmer Time: Let the dish simmer long enough for the flavors to meld together, but avoid overcooking the potatoes, as they can become mushy.
Additions: For extra flavor, consider adding some diced onions, garlic, or even a squeeze of lime juice right before serving. A sprinkle of cilantro also makes a great finishing touch.
Notes:
YIELDS: 4 | SERVING SIZE: 1
Calories: 250 kcal | Protein: 8g | Carbohydrates: 35g | Fiber: 6g | Sugar: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 600mg | Potassium: 600mg
Frequently Asked Questions:
Can I use a different type of bean for this recipe?
Yes! You can use any type of beans you prefer. Pinto beans, black beans, or kidney beans would all work well in this dish.
Just ensure they are cooked or canned before adding them to the green chile base.
What if I don’t have chicken broth?
If you don’t have chicken broth, you can substitute with vegetable broth, beef broth, or even water with a bouillon cube or powder for flavor.
The taste may vary slightly, but it will still be delicious.
Can I make this recipe spicier?
Absolutely! If you like more heat, you can add extra chopped green chiles, jalapeños, or a dash of hot sauce.
You could also use spicier varieties of green chiles to give it more kick.
Can I add meat to this dish?
Yes! You can add cooked chicken, ground beef, pork, or even sausage for extra protein and flavor.
Just brown the meat before adding the beans and potatoes.
How can I make this dish vegetarian or vegan?
To make this dish vegetarian or vegan, simply replace the chicken broth with vegetable broth and use oil instead of butter for the roux.
You can also add extra vegetables like corn or bell peppers to enhance the flavor.
How do I know if the roux is ready?
The roux is ready when it has a light golden or nutty aroma.
Stir it constantly to avoid burning, and let it cook until it thickens slightly and changes color.
This will give the green chile base a rich, velvety texture.
Can I use fresh potatoes instead of leftover ones?
Yes, you can use fresh potatoes.
Peel and chop them into small chunks, then add them to the pot with the beans.
You may need to simmer the dish a little longer to ensure the potatoes cook through and become tender.
How thick should the green chile sauce be?
The sauce should be thick enough to coat the back of a spoon, but not so thick that it’s hard to stir.
If it’s too thick, you can add a little more chicken broth to reach your desired consistency.
Can I prepare this dish ahead of time?
Yes, this dish can be made ahead of time and stored in the fridge for up to 3 days.
The flavors will even develop more as it sits.
Just reheat it gently on the stove before serving.
What can I serve this dish with?
This green chile with beans and potatoes pairs wonderfully with warm tortillas, cornbread, or over rice.
You can also serve it as a hearty side dish alongside grilled meats or a fresh salad.