With green chile season and cooler weather, now is the perfect time for green chile stew. This recipe makes a big batch, but it makes great leftovers, and gets even better over time. If that sounds like too much for you, just halve the recipe. I am including 3 different ways to make this recipe – the Instapot, slow cooker, and on the stove. They all work perfectly well, but some ways are easier than others.


  • 2 cups pinto beans, rinsed and cleaned of any rocks or debris
  • 6 or so cups of water
  • 2 vegetable bouillon cubes
  • 4 cloves garlic
  • 1 large onion, ,chopped
  • 1 heaping teaspoon cumin
  • 1 heaping teaspoon oregano
  • 2 cups roasted and chopped green chile. I like hot in this recipe, but use what you like best.
  • 1 large russet potato, cubed
  • 3 Roma tomatoes, chopped
  • Salt to taste

Instapot – This is the quickest and easiest way, and the stew benefits from the slow cooker process after the pressure cooking is complete.
In the Instapot,  cover the beans with 6  cups of water or so. You want the water to top the beans by about an inch. If you use too much, the stew will be watery.   Pressure cook for 40 minutes.  Release the steam and add the bouillon, spices, potato, and onion. Pressure cook for another 10 minutes. When the pressure releases naturally, open the pot and stir in the green chile and tomato. Adjust seasoning to taste. Add a little more water if it is too thick.   Use the slow cooker setting to let the flavors develop until you are ready to eat. You can start this in the morning if you like, and let it simmer all day.

Slow Cooker -  Also easy, but takes longer.
Cook the beans in water overnight in the slow cooker.  Once the beans are soft, add all of the rest of the ingredients except the green chile and tomato. Cook at least 6 hours.  Add the green chile and tomato about 2 hours ahead of time and adjust seasonings. Add more water if necessary.

Soak the beans overnight.  Drain and add the water.  Cook until soft (about 2 hours but it may take longer depending on the freshness of your beans). Check your water level occasionally and add more as necessary.  Add the rest of the ingredients except for the green chile and tomato. Cook until the potatoes are soft. Add the rest of the ingredients and adjust seasonings. Simmer gently to allow the flavors to develop.

Try adding some avocado or cilantro as a garnish.



  • One piece of good quality whole grain bread per sandwich
  • Mayonnaise
  • ½ ripe avocado per sandwich, sliced
  • Cheddar cheese –sliced or grated
  • Sliced tomato
  • A couple of tablespoons chopped green chile for each sandwich

Spread some mayonnaise on the bread and top it with the sliced avocado. Add the tomato slices and top with the cheese. Spread the chopped green chile over the top. Place the sandwich on a cookie sheet and broil until the cheese is melted and the edges of the bread are crispy. Eat with a fork.

Black Bean Chocolate Chili

Makes 4-6 servings

1 quart good quality vegetable broth, or 1 quart water with 2 veggie boullion cubes
1 14.5 ounce can petite diced tomatoes
1 generous T. vegetable oil
1 onion, cut into medium dice
1 red bell pepper cut into medium dice
1/3 T. chili powder or to taste. (The combination of chocolate and chili is sublime!)
1 tsp. each ground cumin and oregano (I usually add more)
2 cans black beans, rinsed and drained.
3 large garlic cloves, minced
1 ounce bittersweet baking chocolate
¼ cup fresh cilantro (optional – but it really adds a pop of fresh flavor)
Cubed avocado for garnish (optional)

Heat the oil in a large soup pan or Dutch oven. Add the onions and peppers; sauté until soft and golden brown – about 5 minutes. Add chili powder, cumin, and oregano and sauté until fragrant, a minute or so. Add the beans, the vegetable stock, and the tomatoes. Bring to a simmer and reduce heat to low. Simmer, partially covered, until the vegetables are tender and the flavors have blended, about 20 minutes. Stir in garlic and chocolate and simmer for just a couple of minutes to blend the flavors. Turn off the heat and let stand a few minutes. Adjust seasonings. Add more chili powder or a touch more chocolate if desired. Spoon into bowls and top with chopped fresh cilantro and avocado.
I serve this with fresh cornbread. Delicious!!!

Coconut Curry

Coconut milk adds a richness to this flavorful sauce that can be made hot or mild,
depending on the curry powder or paste that you use. This recipe is quick and easy,
and good enough for company! Serve over rice.
Serves 4

1 T vegetable oil
1 small onion, minced
1 carrot or red bell pepper, thinly sliced
3 cups cauliflower florets (from 1 small cauliflower)
2 T curry powder or paste
1 14.5 ounce can diced tomatoes, drained
1 cup vegetable broth or 1 cup of water + 1 veggie boullion cube
1 ½ cup home-cooked chickpeas, or 1 15 ounce. can drained and rinsed
1 cup frozen peas
1 13 ounce can unsweetened coconut milk
½ tsp salt
Freshly ground black pepper
Cilantro and jalapeno for garnish - optional

Heat the oil in a large saucepan over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Stir in the carrot or red bell pepper, cauliflower, and curry powder to taste. Add the tomatoes and broth. Cover and cook for about 10 minutes. Stir in the chickpeas, peas, coconut milk, salt, and pepper to taste. Cook uncovered until the flavors are well blended and the mixture thickens slightly, about 10 minutes longer. If you like, you can garnish the curry with cilantro and/or chopped jalapeno. Serve in a bowl over basmati or brown rice.
** Bonus** This sauce freezes well, so if you make a big batch you can pull it out of the freezer on a busy day, make a batch of rice, and have an effortless home-cooked meal ready in minutes.