Chilean Harvest Vegetable Stew Recipes

Steps:

• Bring potatoes, squash and broth to boil in stockpot on medium-high heat; simmer on low heat 10 min.
• Meanwhile, cook meat, onions and garlic in dressing in large skillet on medium-high heat 5 min. or until meat is browned, stirring occasionally. Add seasonings; cook 5 min., stirring frequently.
• Add to potato mixture in stockpot; stir. Simmer 30 min., stirring occasionally. Stir in mixed vegetables; simmer 10 min., stirring occasionally.

Steps:

• In large pot, sauté in 3T. oil: onion, garlic, chili powder, chili peppers, salt, pepper, and oregano.
• Add and cook until tender: tomatoes, pumpkin or winter squash, corn.
• Add: white beans with liquid.
• Simmer at least 30 minutes. The soup will be thick and chunky, with a mild spicy flavor.

Steps:

• Heat the olive oil in a stock pot over medium heat; add the onion and cover. Cook the onions until soft and translucent, about 5 minutes. Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture. Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.
• Stir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more. Sprinkle the chopped banana pepper over individual portions to serve.

Steps:

• In a Dutch oven, combine chicken and onion. Add enough water to cover. Season with salt and pepper. Cover, and bring to a boil. Reduce to a simmer, and cook, skimming as necessary, for 30 minutes.
• Add potatoes, rice, pumpkin, and corn, and additional water to cover, if necessary. Stir well to combine. Cover, and simmer until chicken, rice, and vegetables are almost tender, 10 to 15 minutes.
• Stir in beans, and simmer until tender, 7 to 10 minutes more. Stir in cilantro. Taste and adjust for seasoning.

Steps:

• First, fry meat in lard or oil with the onion, corn, chile peppers, salt and oregano.
• When the onion is soft, add the potatoes, vegetables and broth.
• Let simmer until the vegetables are cooked.
• Serve with a fried egg on top of each serving.

Steps:

• 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.