I loved green chili stew with beef tips and bacon… Oh man! One of the memories I have of it was when James and I were first married. I had come down with a cold, and after a few days I was getting my appetite back and green chili stew is what I wanted. The day I was going to make it, James caught the cold and was miserable. We were so grateful that there was a big enough overlap in our sickness that I had enough energy to make green chili stew in the middle of all of it.
Also, we found out that misery really does like company. We liked the fact that we both felt bad at the same time so we could be sick together and lounge around watching movies and sleeping and laughing at each other. No one wants someone rubbing their healthiness in your face when you feel awful! LOL Now if we ever have kids, that might be a different story. But until then, that time was probably my best “sick” day sharing it with my husband. We’re suppose to share everything right?
Recently I have been craving this stew and I had yet to make it vegan. It’s been years! So now came the time I had to figure out how I was going to do it. I was going to make or buy seitan cutlets and simmer them in a “beef” bouillon broth. But I didn’t want a seitan taste, along with the fact I wanted this stew to be simple, with simple ingredients. Plus a lot of people can’t have seitan. Then I was going to use portabella mushrooms. But I wasn’t sure how the flavor was going to hold in the stew.
Then I remembered my Green Chili Enchiladas, and I thought of pinto beans! Perfect! And if I make them from scratch I can boil them in whatever flavors I want to and it should keep the flavor! Yes! Now the only thing I wasn’t sure about was how to get bacon in the stew, so I opted just to make it as a topping and not have it in the stew. That way my Coconut Bacon wouldn’t loose any flavor and it would add a different texture too. This is completely a topping and not something you need to add. This stew as so much flavor! James even went back for seconds. It’s definitely one of our favorite stews – meat based or not.
Try my Mexican Rice recipe as a side!
Now that I’ve babbled about how much I love this stew, and how I came up with the “veganized” recipe, here it is!
Green Chili and Pinto Bean Stew
- Olive oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tbsp cumin powder
- 3 tbsp flour (any kind)
- 2 “beef” bouillon cubes crumbled, optional
- 3 cups vegetable broth
- a dash or two of liquid smoke
- 12 oz. can light beer, optional – you can also add another cup of broth
- 1 14oz can crushed tomatoes
- 2 large potatoes, chopped
- 2 8oz cans of green chilis
- 2 15oz cans pinto beans, or 3 cups cooked pinto beans
- salt and pepper to taste TO SERVE
- Coconut Bacon
- vegan shredded cheese
- vegan sour cream
- lime wedges
- In a medium-large pot, add in olive oil and heat over medium-high heat. Add in the sliced onion. Once the onions are translucent, add in the garlic, cumin, flour, and “beef” bouillon until garlic is fragrant and flour is distributed all over the onions.
- Add in the vegetable broth, liquid smoke, beer (if using), crushed tomatoes, potatoes, and green chilis, and pinto beans. Bring to a boil, and then reduce to simmer until potatoes are tender. About 30 minutes.
- Serve with cilantro, coconut bacon, vegan cheese, vegan sour cream, and lime wedges. Whatever you’d like!