Chilean Vegetable Stew

  • Serves

    serves 8-10


This rustic comfort food has ancient origins with the Mapuche people of South America, but remains a humble staple for home cooks in Chile today. Traditionally made using dried beef called charqui, this vegetarian version can be served plain as a side dish or topped with a fried egg for a simple meal.


  • 1 small acorn squash (about 1 ½ lbs), halved and seeded
  • 2 lb. Yukon gold potatoes, peeled and cut into 2" cubes
  • 2 tbsp. canola oil
  • 3 cloves garlic, finely chopped
  • 2 scallions, finely chopped
  • 2 stalks celery , finely chopped
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 medium red bell pepper, stemmed, seeded and finely chopped
  • 1 medium green bell pepper, stemmed, seeded and finely chopped
  • 1 tsp. oregano
  • 1 tsp. ground cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1½ cups frozen corn, thawed
  • 1½ cups frozen peas, thawed


Step 1

Heat oven to 400°. Place squash cut side-down on a parchment paper-lined baking sheet. Bake until flesh is easily pierced with a fork, about 35 minutes. Let cool 10 minutes, peel, and transfer to the bowl of a food processor; set aside.

Step 2

Boil potatoes in a 4-qt. pot of salted water until tender, 10-15 minutes. Drain and transfer to food processor along with squash; puree until smooth and set aside.

Step 3

Heat oil in a 12" non-stick skillet over medium heat. Add garlic, scallions, celery, onions, carrots, peppers, salt and pepper; cook, stirring, until soft, 10-12 minutes. Add oregano and cumin; cook until fragrant, about 1 minute. Stir in squash puree, corn and peas; cook, partially covered, until stew is slightly thickened and vegetables are tender, 20 minutes more.

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