Paila marina is a traditional stew consisting of a shellfish stock combined with a variety of seafood, shellfish, herbs, spices, and vegetables such as tomatoes, bell peppers, carrots, and onions. This flavorful stew, which is said to be a great hangover cure and an aphrodisiac, is typically flavored with paprika and parsley.

The word paila in the name of the dish refers to an earthenware bowl in which the dish is traditionally served, while marina refers to a variety of seafood and shellfish used in the stew.

Pollo arvejado is a typical Chilean stew made with chicken and peas as the main ingredients. The stew is usually flavored with onions, garlic, carrots, green peppers, white wine, chicken stock, cumin, paprika, and bay leaves. In Chile, it is typically accompanied by rice or potatoes.

This comforting dish is quite popular in the country because it is quick and easy to prepare while remaining immensely flavorful.

Porotos granados is the national dish of Chile. This hearty stew is made with corn, squash, and cranberry beans – known in Chile as porotos. The dish hails from the Mapuche tribe and reflects the powerful native heritage in Chilean cuisine.

This dish was particularly popular during the times of hardship in Chile because it can be made with ingredients that are easily available. It is commonly served as comida, the main mid-day meal. Porotos granados was once made exclusively with seasonal ingredients, making it a dish that was mainly consumed during the summer harvest season. 

Tomaticán or tomatican chileno is a traditional stew made with meat, tomatoes, onions and sweet corn. It is a typical dish of the rural areas of Chile, usually prepared with fresh ingredients. Because fresh corn and tomatoes are available during the summer season, tomaticán itself is considered to be a stew that is traditionally made during the hot summer months.

The meat can sometimes be omitted, which transforms this summer stew into a colorful vegetarian dish. This thick stew is commonly eaten with bread, but cornbread, quinoa, rice, polenta, or tortillas can also be served on the side. It is traditionally garnished with diced avocado or grated cheese, and it is usually served hot. 

Guiso de acelga is a traditional stew. It’s usually made with a combination of Swiss chard, onions, sausage such as longaniza, heavy cream, oil, and salt. The chard is washed, cut into strips, and boiled in salted water. The onions are sautéed in oil, followed by longaniza bits, heavy cream, and cooked chard.

The stew is simmered for a few minutes, and it’s then seasoned with salt to taste before serving. This chard stew is typically accompanied by boiled or mashed potatoes on the side.

Tasty, easy to prepare, and quite inexpensive, cazuela de ave is a Chilean chicken stew consisting of chicken pieces, chicken stock, onions, carrots, pumpkin or squash, potatoes, rice, and pieces of corn. The stew is most commonly flavored with garlic, salt, pepper, coriander, and paprika powder.

After it has been prepared, cazuela de ave is traditionally served in a red clay pot known as greda. The succulent chicken should fall off the bone, while the vegetables should be sweet and soft, almost melting in the mouth. It is believed that this dish was derived from the indigenous Mapuche soup known as corri.

Porotos con rienda is a traditional dish that is usually prepared during the colder winter months. This hearty stew is made with spaghetti noodles, beans, pumpkin, garlic, onions, and paprika powder or smoked chili pepper, and some people add sausages for a heartier meal.

The name of the dish means beans with reins, referring to spaghetti's resemblance to horse reins. It also references the original preparation method of porotos con rienda, which used stripes of pork skin instead of today's pasta. As time went on and the dish got to urban areas, it was difficult to obtain pork skin stripes, so people started to use noodles instead.

Carbonada chilena is a traditional brothy stew originating from Chile. The soup-like stew is usually prepared with a combination of beef (often chuck roast), potatoes, carrots, bell peppers, celery, onions, pumpkin, corn, peas, garlic, paprika, oregano, beef stock, bay leaves, salt, pepper, and olive oil.

The ingredients are placed in a pot and simmered until the vegetables become tender and the meat is fully cooked. If desired, some cooked rice can be spooned over the dish before serving. This nourishing stew is ideal for colder days in autumn or winter, when it's eaten as comfort food.