Chilean Vegetable Stew

This colorful stew packed with nutrients will not only appeal to your eyes, but also your budget and taste buds!
Total Time 30 minutes
Course Main Course
Servings 5


  • Knife
  • cutting board
  • measuring cups
  • Measuring spoons
  • stovetop
  • large wok or saucepan
  • wooden spoon


  • 3 tbsp olive oil
  • 1 red onion medium chopped
  • 2 cups butternut squash peeled and cubed
  • 12 ounces canned diced tomatoes
  • 1 cup water can sub in vegetable broth
  • 3 purple or red potatoes peeled and medium chopped
  • 4 cloves garlic finely chopped
  • salt to taste
  • pepper to taste
  • 1 cup collard greens center rib removed, medium chopped
  • 1 cup mushrooms medium chopped
  • 1 cup baby spinach
  • 6 fresh basil leaves (or 1/2 tspn dried basil) roughly chopped
  • 1/2 cup parmesan cheese grated or shaved


  • Heat 3 tablespoons olive oil in large wok or saucepan. Add red onion and pre-cubed butternut squash and sauté about 4 minutes.
  • Add can of diced tomatoes, water (or vegetable broth), purple potatoes and garlic.
  • Continue cooking, stirring occasionally, for about 10 minutes.
  • Season with salt and pepper to taste.
  • Add collard greens, mushrooms and spinach. Cook for about 4 minutes, stirring occasionally.
  • Add basil.
  • Top stew with parmesan cheese.


Recipe adapted from
Keyword chilean, squash, stew, vegetable