Gluten-Free Green Chili Stew

Ingredients

• 6 cups certified gluten-free chicken or vegetable stock 6 cups certified gluten-free chicken or vegetable stock
• 1 cup protein (cooked chicken, shredded beef, or cooked lentils/beans) 1 cup protein (cooked chicken, shredded beef, or cooked lentils/beans)
• 2 cups diced vegetables (e.g., onion, carrots, celery, potatoes, bell peppers) 2 cups diced vegetables (e.g., onion, carrots, celery, potatoes, bell peppers)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can diced tomatoes (optional, 14.5 oz) 1 can diced tomatoes (optional, 14.5 oz)
• 2 tbsp olive oil 2 tbsp olive oil
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening) 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
• 1 tsp salt, or to taste 1 tsp salt, or to taste
• 0.5 tsp black pepper, or to taste 0.5 tsp black pepper, or to taste
• 1-2 poblano peppers, roasted, peeled, and diced (optional, for authentic flavor) 1-2 poblano peppers, roasted, peeled, and diced (optional, for authentic flavor)

Instructions

1. 1

   Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5-7 minutes. Be careful not to burn the garlic.

2. 2

   If using meat or poultry, add the pre-cooked protein to the pot and stir until it's heated through and lightly browned, approximately 3-5 minutes. If using lentils or beans, you can add them in the next step.

3. 3

   Add the diced vegetables (carrots, celery, potatoes, bell peppers) and the optional roasted poblano peppers to the pot. Stir everything together and cook for another 5-7 minutes, allowing the vegetables to soften slightly and release their aromas.

4. 4

   Pour in the certified gluten-free stock and the optional can of diced tomatoes. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for at least 30-40 minutes, or until the potatoes and carrots are tender when pierced with a fork. This slow simmer allows the flavors to meld beautifully.

5. 5

   In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Gradually stir this slurry into the simmering stew, continuing to stir for about 5 minutes until the stew has thickened to your desired consistency. Season generously with salt and black pepper to taste, ensuring all the flavors are balanced.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.