- 1 tablespoon olive oil
- 1/4 teaspoon minced garlic
- 1/2 onion, chopped
- 2 large carrots, peeled and chopped
- 1 stalk celery, chopped
- 4 potatoes, cut in one-inch cubes
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 yellow squash, cut in one-inch cubes
- 2 cups packed fresh spinach
- 1/3 cup frozen corn kernels
- 1 (16 ounce) can pinto beans, drained
- 1 cup cooked, shredded spaghetti squash (optional)
- 2 cups vegetable broth
- 5 cups water
- 3 (4 ounce) cans chopped green chile peppers
- 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.