Green Chili Stew with Sausage and Tomatoes

Ingredients

• 454 g (1 pound)hot sausage
• 1 mediumyellow onion, chopped small
• 4 clovesgarlic, minced
• 397 g (14 ounces)chopped green chilli
• 822 g (29 ounces)petite diced tomatoes
• 946 ml (4 cups)chicken stock (if using shop-bought stock, adjust the salt as needed)
• 6 medium, diced small (about 4 cups chopped)red potatoes
• 5 ml (1 teaspoon)granulated garlic or garlic powder
• 15 ml (1 tablespoon)kosher salt
• 5 ml (1 teaspoon)freshly ground black pepper

Instructions

1. 1

   Brown the sausage

   In the bottom of a large pot, cook and crumble the sausage with the onion and garlic over a medium-high heat.

2. 2

   Add the remaining ingredients

   If there is a lot of grease in the pot, drain it off. Add all the remaining ingredients and bring the mixture to the boil.

3. 3

   Simmer until tender

   Reduce the heat to medium-low and simmer for 10–15 minutes, just until the potatoes are tender.

4. 4

   Adjust the seasoning

   Taste the broth and adjust the seasonings as desired.

What is green chilli stew?

Green chilli stew is a warming, broth-based dish associated with the American Southwest, where green chillies are a familiar flavour in home cooking. This version pairs them with sausage, tomatoes and potatoes for a filling one-pot meal.

The method keeps the cooking simple: brown the sausage and aromatics, then simmer everything together until the potatoes are tender. Hot sausage brings seasoning and richness, while the tomatoes and stock make a savoury broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 11g protein, 23g carbs, 10g fat.

The potatoes and tomatoes provide most of the carbohydrates, while the sausage contributes much of the fat and protein. The sausage, stock and added salt also make the broth a substantial source of sodium; serve a moderate bowl with a green salad or extra vegetables to balance the plate.

Choosing the sausage

Hot sausage: Its seasoning flavours the broth as it cooks, so taste before adding extra salt at the end. The amount of fat it releases can vary by brand and type.

Grease: Drain off excess fat after browning, as directed, but there is no need to remove every trace. A little left in the pot contributes flavour.

Getting the potatoes right

Even pieces: Dice the potatoes into similarly sized pieces so they soften at roughly the same rate. Smaller pieces also suit the short simmer in this recipe.

Doneness: The stew is ready when a fork or knife slides easily into the potato pieces. If they are still firm after 15 minutes, continue simmering until tender.

Balancing the broth

Stock choice: Homemade stock may need a different amount of salt from shop-bought stock. Add the listed salt with that in mind, then taste the broth before serving.

Final seasoning: Check the broth once the potatoes are tender, when the flavours have had time to mingle. Adjust the salt and pepper to suit your stock and sausage.

Timing and texture

Start with the sausage, onion and garlic over a medium-high heat, breaking up the sausage as it cooks. Once the other ingredients come to the boil, lower the heat to medium-low for the simmer.

Keep the simmer gentle rather than vigorous. This gives the potatoes time to become tender without unnecessarily breaking them up.

Serving the stew

Serve it hot in bowls, making sure each portion includes sausage, potatoes and plenty of broth. Crusty bread or a simple green salad makes an easy accompaniment.

For a fresh contrast, offer chopped coriander or lime wedges at the table. These are serving ideas rather than ingredients in the recipe.

Recipe notes & tips

• Break the sausage into small crumbles as it cooks so it is easy to distribute between portions.
• Drain excess grease before adding the stock and vegetables, especially if the sausage releases a lot.
• Dice the potatoes evenly to help them cook at the same pace.
• If using shop-bought stock, taste the finished broth before adding any extra salt.
• Keep the heat at a gentle simmer once the pot has come to the boil.
• Check the potatoes with a fork near the end of the simmer.

Variations

• Milder chilli: Choose a milder sausage if you prefer less heat.
• More heat: Add a hotter variety of green chilli to taste.
• Fresh finish: Serve with chopped coriander for a fresh herbal note.
• Citrus lift: Offer lime wedges alongside the bowls.
• Vegetable side: Serve with a green salad or cooked greens for a lighter accompaniment.

Common mistakes to avoid

• Leaving excess grease: A fatty layer can make the broth heavy; drain off the excess after browning.
• Adding salt without tasting: Sausage and stock can already be salty; taste the broth before adjusting.
• Cutting uneven potato pieces: They may finish cooking at different times; aim for similarly sized dice.
• Boiling hard throughout: The potatoes can break apart; reduce the heat after the first boil.
• Stopping while potatoes are firm: Continue simmering until a fork slides in easily.

How to store

Refrigerate leftovers in a covered container once cooled, and use within 3–4 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a splash of stock or water if the stew has thickened.

Frequently asked questions