Few dishes capture the essence of Southwestern comfort food like a steaming bowl of green chili stew. This Green Chili Stew With Pinto Beans delivers all the flavor you’d expect—earthy pinto beans, roasted green chile for a smoky heat, and a warm, savory broth. It’s the kind of meal that feels equally at home on a chilly winter night or during a summer monsoon, served with warm tortillas or cornbread to soak up every drop.
This version adds lean ground beef for heartiness, though it’s easy to make vegetarian by swapping the meat for extra beans or vegetables. Roasted green chile gives it that signature New Mexico flavor, and pinto beans provide creaminess and protein. Coriander seeds add a subtle citrusy undertone, making the stew fragrant and complex.
The best part? This stew comes together in under an hour, making it perfect for weeknight dinners while still tasting like something you’ve simmered all day. The recipe is flexible—adjust the heat level by adding more or less chile, or use your favorite combination of chicken or vegetable broth. With its rustic charm and deep flavor, it’s a recipe you’ll come back to again and again.
Why You’ll Love This Recipe
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New Mexico Flavor: Roasted green chile gives this stew its unmistakable Southwestern flair.
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One-Pot Wonder: Minimal cleanup and maximum flavor.
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Customizable Heat: Add more chile for fiery heat or less for a milder stew.
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Quick and Comforting: Ready in under an hour without sacrificing depth of flavor.
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Vegetarian-Friendly: Skip the beef and use vegetable stock for a hearty plant-based option.