Healthy Green Chile Stew (CrockPot Recipe)
Many of you know I grew up in New Mexico, where food and family are a central part of life. One of the things that makes New Mexican food so darn good is the chile. In fact, New Mexico is the only state with an official question—”Red or green?”—referring to the choice of red or green chile. This recipe brings together my cultural traditions and my nutrition philosophies.
- The traditional recipe uses ground beef. I’m using ground turkey, all white meat to keep it lean.
- I’m using butternut squash because it’s in season for Fall. It’s also more nutrient-dense and will spike your blood sugar less than the traditional potatoes because of it’s fiber content.
- Lastly I used homemade bone broth, which is a nice side effect from my Whole Chicken in a CrockPot recipe.
Bone broth is super nutritious and healing; good for all sorts of things from gut health, to immunity, to reducing inflammation and pain in the joints. The stuff you buy at the store CANNOT compare to a homemade bone broth. If you come down with a cold this Fall or Winter season I highly suggest making this Green Chile Stew with homemade bone broth to help you recover! Of course you can make this recipe using store-bought broth and it’ll still be a wonderful and healthy recipe.
HEALTHY GREEN CHILE STEW
(gluten free + dairy free)
Prep Time: 15 minutes
Cook Time: 3-6 hours
INGREDIENTS: Use organic whenever possible
- 1 pound ground turkey, look for a brand that uses all white meat
- 1 1/2 cups butternut squash, cubed (I like to buy the prepackaged bags at Trader Joe’s)
- 1 yellow onion, rough chopped
- 4 cloves of garlic, minced
- 1 medium carrot (optional)
- 1 cup roasted green chile, preferably New Mexican. You can find it in some markets in the freezer section. Otherwise, canned diced green chiles will work.
- 1 14.5 oz can of diced tomatoes
- 1 quart chicken broth, preferably homemade bone broth
- 1 teaspoon cumin
- 1 teaspoon sea salt
FOR SERVING (optional):
- 1 lime, juice of
- 2-3 tablespoons fresh cilantro
Brown the ground turkey in a skillet. Add the turkey to the CrockPot along with all the other ingredients listed through sea salt. Stir to combine. Cover and cook on high for 3-4 hours or on low for 5-6 hours, until butternut squash are fork tender.
I recommend making this on a Sunday afternoon to warm up the house on a Fall or Winter day. Right before servings, stir in lime juice and cilantro to taste. You can also freeze some in a glass container for an easy default meal.
Lots of Love,