Out With the Old, in With the Stew

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Clean up with cooking

With the new year upon us, it may be time to think about cleaning out one of the most dreaded areas of your home: the kitchen. More specifically, your refrigerator and pantry. But don’t panic just yet, this month, ing will make your cleanup a little less painful. In fact, this month’s recipe may just urge you to want to clean out your fridge. Yes, it’s that good. 

This recipe is meant to be a guide for you to create your own personalized wintertime cleanup stew. So, clean out your fridge and pantry and gather up all of the vegetables you can. Take initiative in adjusting the amount of spices you include and add something that is not even on our ingredient list. Enjoy! 

This recipe has been adapted for our taste from the “Vegetarian Green Chile Stew” recipe from AllRecipes.


  • 1 stalk celery, chopped
  • 2 large carrots, chopped 
  • ½ onion, diced
  • 6 potatoes, cut into cubes
  • ½ teaspoon minced garlic
  • ½ tablespoon chili powder
    ½ tablespoon paprika
    Salt and pepper, to taste
Canned goods:
  • 1 can green beans, drained
  • 1 can peas, drained
  • 1 can corn, drained
  • 1 can pinto beans, drained
  • 2-3 cans chopped green chili peppers
  • 1 tablespoon olive oil
  • 4 cups vegetable (or chicken) broth
  • 1 cup water

Remember, this recipe is merely a guideline on how to create your stew. Feel free to remove anything that isn’t available at home or to your liking. Additionally, changing the quantity of ingredients may be necessary, and that is perfectly fine! For example, if you don’t have large carrots, use up the rest of the baby carrots that you have. Or, add some cooked chicken or beef for some extra protein. 


  1. Heat olive oil in a large pot over medium-high heat. 
  2. Add celery, carrots, onion, potatoes, garlic, chili powder, paprika, salt, pepper and any other spices or herbs desired. Stir occasionally for about 10 minutes or until potatoes are golden-brown.
  3. Stir in green beans, peas, corn and pinto beans.
  4. Pour vegetable/chicken broth, water and green chilis into your concoction. If necessary, add more water to make sure vegetables are covered. 
  5. Bring stew to a boil then reduce heat to medium-low, cover and simmer for about 45 minutes or until the vegetables are tender.
  6. Serve over rice, spaghetti squash or alone and enjoy the tastiest kitchen cleanup one could eat. 


So go out there, clean your kitchen and cook up some delicious stew unique to your taste buds!