Green Chile with Beans & Potatoes

Here’s a cozy, flavorful recipe for Green Chile with Beans & Potatoes — perfect for a comforting meal with a bit of a spicy kick!

🌶️ Green Chile with Beans & Potatoes

✅ Ingredients:

• 2 tablespoons oil (olive or vegetable)

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 cups peeled and diced potatoes (Yukon Gold or Russet)

• 1–2 cans (4–5 oz) diced green chiles (mild or hot, depending on your spice preference)

• 1 (15 oz) can pinto beans or black beans, drained and rinsed

• 2 cups vegetable or chicken broth

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika (optional)

• Salt & pepper, to taste

• Optional: chopped cilantro, lime wedges, shredded cheese, sour cream for garnish

🔪 Instructions:

1. Heat oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.

2. Add garlic, cook 30 seconds until fragrant.

3. Add diced potatoes, stir to coat with oil and cook 3–4 minutes.

4. Add green chiles, beans, broth, cumin, and smoked paprika. Stir to combine.

5. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until potatoes are tender.

6. Season with salt and pepper to taste.

7. Serve hot, garnished with cilantro, lime wedges, cheese, or sour cream if desired.

🍽 Serving Suggestions:

• With warm corn tortillas or crusty bread.

• Over rice or quinoa for a fuller meal.

• Add cooked shredded chicken or ground meat for extra protein.

🧊 Storage:

• Keeps well in the fridge for up to 4 days.

• Freeze leftovers for up to 3 months.