stew from Family Circle magazine that I’ve altered (rather significantly) to taste just the way I like it. I hope it takes you to New Mexico in your mind!Ingredients:
6 cups vegetable broth
1 jar tomatillo salsa (I like Frontera)
1 large green pepper, diced
1 large yellow onion, diced
1 tbsp olive oil
3 heaping tablespoons of minced garlic
2 tsp cumin
3, 4 oz. cans of hot diced green chilis (I like Hatch)
1 tsp salt
2 12 oz. packages of Quorn Chick’n Tenders
2 15.5 oz cans of butter beans, drained and rinsed (use 3 cans if you want really thick stew, rather than soup)
1/4 cup chopped fresh cilantro
sour cream, scallions
Instructions:
1) In a large pot, saute onion, green pepper, and garlic in olive oil to slightly soften the peppers -- don't let the onions become transparent. Add veggie broth, salsa, cumin, chilis, and salt. Add in quorn nuggets and simmer on low heat for at least 1/2 hour.
2) Stir in beans and cilantro.
3) Garnish with sour cream and scallions, if desired. Serve with Phil's corn bread
1 jar tomatillo salsa (I like Frontera)
1 large green pepper, diced
1 large yellow onion, diced
1 tbsp olive oil
3 heaping tablespoons of minced garlic
2 tsp cumin
3, 4 oz. cans of hot diced green chilis (I like Hatch)
1 tsp salt
2 12 oz. packages of Quorn Chick’n Tenders
2 15.5 oz cans of butter beans, drained and rinsed (use 3 cans if you want really thick stew, rather than soup)
1/4 cup chopped fresh cilantro
sour cream, scallions
Instructions:
1) In a large pot, saute onion, green pepper, and garlic in olive oil to slightly soften the peppers -- don't let the onions become transparent. Add veggie broth, salsa, cumin, chilis, and salt. Add in quorn nuggets and simmer on low heat for at least 1/2 hour.
2) Stir in beans and cilantro.
3) Garnish with sour cream and scallions, if desired. Serve with Phil's corn bread 
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