Doris McGuire found other recipes for green chili stew to be too bland, so she created this version at her home in Grants Pass, Oregon. "It makes a great dinner served with corn bread sticks and a simple salad," she writes.
I made this colorful, robust stew often when our three kids were living at home. Since it calls for lots of canned vegetables, it stirs up in a jiffy. It's versatile, too-you can substitute cubed turkey, chicken, ham or beef for the sausage. Plus, you can replace the beans with other vegetables of your choice.
Meet the Cook: Even before it got cold outside last fall, my husband had asked me to make this stew twice. In fact, here at home, our name for it is "Tom's Favorite Stew".
We're the parents of two children - a 9-year-old boy and 8-year-old girl.
-Linda Schwarz, Bertrand, Nebraska
Meet the Cook: Green chilies are a big favorite here in the Southwest - my family likes anything with them in it.
Now that we are "empty nesters" (two married children and two grandchildren), my husband knows that I'm going to spring at least one new recipe on him each week. He's always brave!
-Pat Henderson, Deer Park, Texas
I heat up cold nights by serving this thick and zesty stew with corn bread. I also like to spoon leftovers into corn tortillas with a little salsa and reduced-fat sour cream for a satisfying snack.
—Mickey Terry of Del Valle, Texas
Anaheim chilies are the top crop in New Mexico. I roast them to use in a variety of dishes. Peppers give this down-home stew a wonderful rich flavor my family loves.—Mary Spill, Tierra Amarilla, New Mexico
"This thick, hearty stew is chock-full of beans and vegetables and makes a wonderful supper on cold winter days," relates Gina Passantino of Arlington, Virginia. "I sometimes serve it over rice for a fun change of pace. It also freezes well."