Green Chili Stew With Pinto Beans

This Green Chili Stew with Pinto Beans is a hearty and flavorful dish that brings a touch of Southwestern warmth to your table. The stew features a rich blend of roasted green chiles, tender pinto beans, and aromatic spices, simmered to perfection. Whether you choose to include lean ground beef or go for a vegetarian version, this stew is versatile and satisfying.

It’s perfect for a cozy meal, served with warm tortillas or cornbread on the side. This comforting stew combines depth of flavor with a delightful kick, making it a favorite for chilly days and casual gatherings.

Green Chili Stew With Pinto Beans

Ingredients:

1 tsp. coriander seeds

1 Tbsp. vegetable or olive oil

1 pound lean ground beef (optional for vegetarians*)

½ medium onion, minced

3 large garlic cloves, minced

4 to 6 cups homemade chicken or vegetable stock (varies with amount of chile used)

1 to 3 cups roasted, peeled, chopped green chile*

2 cups cooked pinto beans*

¼ to ½ tsp. salt, to taste

6 Flour or corn tortillas

Instructions

Heat a Dutch oven over medium-low heat. Add the coriander seeds and toast, shaking often, for about 2 to 3 minutes, until aromatic and lightly toasted. Transfer seeds to a spice grinder or mortar and grind.

Add the oil, beef, onion and garlic to the hot pot. Cook for 4 minutes, stirring frequently.

Add 4 cups of stock, the green chile, and ½ tsp. ground coriander. Cook for 15 minutes. (Add more liquid if needed)

Add the pinto beans. Cook for 10 minutes. Taste and add salt, if needed.

Serve. Top each bowl with grated cheese and minced onion.

Serve with warmed flour tortillas, corn tortillas or cornbread.

Notes:

Coriander Seeds:

Toasting the coriander seeds enhances their flavor. Be careful not to burn them, as they can turn bitter.

Meat Options:

The ground beef is optional. For a vegetarian version, you can omit the meat or substitute it with a plant-based ground meat or mushrooms for added texture.

Green Chile:

Use roasted and peeled green chiles for the best flavor. Adjust the amount based on your spice tolerance—1 cup for mild and up to 3 cups for a spicier stew.

Stock Variations:

Homemade stock is ideal for rich flavor, but store-bought low-sodium options work well too. Adjust the salt based on the stock’s saltiness.

Pinto Beans:

You can use canned pinto beans for convenience; just drain and rinse them before adding. If using dried beans, make sure they are cooked beforehand.

Thickening the Stew:

If you prefer a thicker stew, you can mash some of the pinto beans against the side of the pot after adding them, which will help create a creamier texture.

Adjusting Consistency:

The amount of stock can be adjusted based on your desired stew thickness. For a heartier stew, use less liquid; for a brothier soup, add more.

Serving Suggestions:

Top with grated cheese (cheddar or Monterey Jack) and minced onion for added flavor. Fresh cilantro or lime juice can also enhance the dish.

Tortillas:

Warm tortillas before serving to enhance their flavor. You can also use cornbread as an alternative for dipping.

Storage:

Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months; just be sure to cool it completely before freezing.

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Nutrition Information:

Frequently Asked Questions:

Can I make this stew without meat for a vegetarian version?

Yes, absolutely! Simply omit the lean ground beef and increase the quantity of beans or add additional vegetables for texture and flavor.

How spicy is this stew with the green chilies?

The spiciness of the stew depends on the type and quantity of green chilies used.

Adjust the amount of chilies according to your preference for spice level.

Can I use canned green chilies instead of fresh ones?

Yes, you can substitute canned green chilies for fresh ones.

Just ensure to drain them properly before adding to the stew and adjust the quantity based on taste.

What’s the best way to roast and peel the green chilies?

To roast green chilies, you can place them directly over a flame or under a broiler until the skin blisters and chars.

Then, let them cool in a sealed container or plastic bag for easy peeling.

How long can I store leftovers of this stew?

Leftover stew can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheat thoroughly before serving.

Alternatively, you can freeze the stew for longer storage, up to 2-3 months.

Can I use ground turkey instead of ground beef for a lighter option?

Yes, ground turkey can be used as a leaner alternative to ground beef in this recipe. Adjust cooking time accordingly.

What’s the difference between corn and flour tortillas?

Corn tortillas are made from masa harina (corn flour) and have a slightly firmer texture, while flour tortillas are softer and made from wheat flour.

Can I use canned green chilies instead of fresh ones?

Yes, canned green chilies can be used as a convenient alternative to fresh ones.

Just be sure to drain them before adding to the stew.

How can I make this stew spicier?

To increase the spiciness, you can add more chopped green chilies or include some diced jalapenos or other hot peppers.

Is it necessary to toast and grind the coriander seeds?

Toasting and grinding the coriander seeds enhances their flavor, but you can skip this step if you prefer.

Ground coriander can also be used instead.

Can I make this stew in advance and reheat it later?

Yes, this stew can be made ahead of time and reheated when ready to serve.

Store it in the refrigerator in an airtight container and reheat gently on the stovetop or in the microwave.

How can I thicken the stew if it’s too thin?

If the stew is too thin, you can thicken it by simmering uncovered for longer or by adding a cornstarch slurry (cornstarch mixed with water) and cooking until thickened.

What are some optional toppings for this stew?

In addition to grated cheese and minced onion, you can top the stew with sour cream, chopped cilantro, sliced avocado, or a squeeze of lime for added flavor.

Can I make this stew in a slow cooker?

Yes, you can adapt this recipe for a slow cooker by browning the beef and sautéing the onions and garlic first, then transferring everything to the slow cooker and cooking on low for 6-8 hours.

Is this stew gluten-free?

Yes, this stew is naturally gluten-free as long as gluten-free stock and tortillas are used.

Check labels to ensure all ingredients are gluten-free if following a gluten-free diet.