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A Bit Crunchy

Finding balance between a "crunchy" lifestyle and convenience.

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  • About Me
  • Recipes
    • Breakfast
    • Entree
    • Instant Pot
    • Paleo
    • Side Dishes
    • Whole30
  • Living Green
  • Pets
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A Turkey Burger Recipe that Will Have Beef Lovers Begging for More

June 26, 2018 //  by Robyn Wagner

Italian turkey burger topped with fresh mozzarella, balsamic vinegar and pesto.

Year-round burger night is a favorite in our house. As the cook, I prefer when it’s warm enough to grill but a burger cooked in a cast iron skillet is delicious in those bitterly cold winter months and reminds me that Spring is just a month or two away.

Beef vs. Turkey Burgers

I’ve talked before about my kind of strange pickiness against ground beef. As a result, I have mastered cooking turkey burgers. If you equate turkey with dry, flavorless burgers you’ll be pleasantly surprised when you give this one a try. I have a couple secrets I’ll reveal later that make these burgers juicier than your average beef burger!

Turkey Burger Toppings

A good burger needs good toppings. With the mild flavor of turkey, you can get really creative here. This burger features freshly melted mozzarella cheese, thicky rich balsamic vinegar, and flavorful pesto. Each topping complaints the others and enhances the flavors in the burger itself.

While we are discussing toppings I like to put as much importance on the quality of the bun as the toppings. I feel very lucky to have access to high quality freshly baked local buns and they really make a difference. It takes a homemade burger up to restaurant quality.

My secret is buying them in large quantities straight from the local bakery and freezing them so I don’t have to make a special shopping trip when it’s burger night.

The Secret to a Juicy Burger

Grating garlic in ground turkey using a microplane

I stole this secret from an episode of Rachel Ray. Grate onion and garlic in your burger and drizzle the ground meat with oil. These two steps are crucial to keeping your burger from drying out. I use my microplane so the onion is basically juice and it mixes right into the meat. Unless they see you do it no one (not even your picky toddler) will know there is onion in their burger.

Flavorful Turkey Burgers

Fresh basil, oregano, garlic and sun dried tomatoes.

This burger has a multitude of flavors from fresh ingredients. I love the bite of the sun-dried tomatoes and the herbs add flavor and freshness (even when using dried).

Italian turkey burger topped with fresh mozzarella, balsamic vinegar and pesto.

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Italian Turkey Burgers

A flavorful, juicy turkey burger. Herbs, pesto, and balsamic vinegar give a complex flavor you’ll love. 

  • Author: Robyn Wagner
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 4 burgers 1x
  • Category: Lunch, Dinner
  • Cuisine: American, Italian
Scale

Ingredients

  • 1lb ground turkey
  • 1/4 onion, grated (microplane)
  • 2 garlic cloves, grated
  • 1/4 sun-dried tomatoes in oil (finely chopped)
  • 3 tbsp fresh basil, sliced (if using dried use 1/2 tsp )
  • 1 tbsp fresh oregano, chopped (if using dried use 1/2 tsp )
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Drizzle of oil, I use avocado oil

Toppings

  • Pesto
  • Balsamic Vinegar (get a good quality aged vinegar so it’s nice and thick)
  • Fresh Mozzarella cheese

Instructions

  1. Heat grill to 450 degrees
  2. In a large bowl mix all of the turkey burger ingredients until just combined (don’t over mix).
  3. Divide meat into 4 equal portions.
  4. Roll into a ball and then flatten into a patty about an inch thick.
  5. Place burger patties on the grill, close grill and cook until you see the edges are browning about 5-6 minutes.
  6. Flip burgers and continue cooking, checking the temperature after 6 minutes.
  7. When internal temperature has reached 155 top with cheese.
  8. Continue cooking with the lid closed until cheese is melted and internal temp is 165.
  9. Remove cooked patties from the grill and let rest.
  10. While patties rest toast buns on the grill.
  11. To assemble burgers, spread a layer of pesto on the bottom of the toasted bun. Top with a cooked burger, drizzle with balsamic vinegar before placing the top of the bun on. 

How Long to Grill Turkey Burgers

Grilled Italian turkey burger on the grill

In the recipe, you’ll notice I note the temp to cook to vs. the time. No one wants to eat a raw turkey burger or even medium rare for that matter! Every grill will run a different temperature and even the best gas grills fluctuate temperate while you’re cooking. Trying to cook off a set time is a recipe for failure.

That being said, the key to a juicy turkey burger is not overcooking it. Trying to “guess” when it is done or assuming it is done then cutting it open to check will typically result in an overdone, dry burger. Checking the temperature is the key to success.

Adding the cheese at 155 ensures it has time to melt without overcooking the burger. Letting the burger “rest” lets it finish cooking and redistributes the juices.

How to Cook Burgers in a Cast Iron Skillet

When it’s too cold to grill I break out my cast iron skillet. A drizzle of oil in the pan will keep the meat from sticking. The trick to getting the perfect cook is using your stove and oven.

I start with the burgers in the pan on the stove. Cook on one side about 6 minutes until there is a nice crust on the bottom, flip and then immediately place in a pre-heated 400-degree oven. Let the burgers finish in the oven. Check the temperature after 5 minutes, once at 155, top with cheese and then remove from the oven when they reached 163-165.

Let rest 3-5 minutes and they are just as delicious as off the grill!

A Turkey Burger Recipe that Will Have Beef Lovers Begging for MoreRead More

Category: Entree, RecipesTag: dinner recipes, recipes

How to Make the Perfect Green Smoothie Bowl Banana Free!

June 11, 2018 //  by Robyn Wagner

Green smoothie bowl topped with raspberries, chia seeds and pumpkin seeds.

Last summer my daughter attended a drop off camp that wasn’t quite long enough for me to run home from and happened to be next to a delicious organic real food restaurant. Each week I was excited to go and devour their creamy green smoothie bowl.

Recently I went back and they had changed the menu. My beloved smoothie bowl was now completely different and full of BANANAS! 🙁 I’m usually not picky like my toddler but when it comes to bananas I kind of am. Bananas in smoothies are a big NO for me! 

I knew I had to come up with a banana free smoothie bowl of my own! 

A little of this…some of that, maybe a dash more liquid and a whirl in the blender later I think I figured it out! I knew I had a winner when my skeptical husband licked the bowl clean and declared, “that was REALLY good!”

Creamy Smoothie Bowl Without Bananas

Frozen bananas are a staple in smoothies and smoothie bowls. They give it a thick, creamy texture. But to me, they also overpower all the other flavors. I’ve found the addition of avocado and almond butter give this smoothie bowl the perfect consistency and the flavors all intermingle so well nothing stands out.

Spinach, kale, avocado, almond butter, hemp seeds, pumpkin seeds and flax seeds on a marble top.

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Creamy Green Smoothie Bowl without Banana

This filling green smoothie bowl is free of banana but still rich and creamy. Easy to keep Paleo, Keto or Whole30 compliant it’s the perfect breakfast for any healthy diet. 

  • Author: Robyn Wagner
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 bowls 1x
  • Category: Breakfast
  • Cuisine: American
Scale

Ingredients

Smoothie Bowl

  • 1 c. Frozen mango
  • 1 Avocado
  • 3/4 cup Coconut milk (or almond milk)
  • 1/2 cup Coconut cream
  • 1 cup fresh Greens (Kale, swiss chard, arugula, spinach)
  • 1/4 cup Almond or Sun Butter
  • 2 tbsp Hempseeds
  • 1 tbsp Flaxseeds
  • 1/2 tsp Vanilla bean powder
  • 1/4 tsp Cinnamon
  • 1 tsp Maple Syrup or 1 soaked whole Date (if not Whole30)

Topping Options

  • Chia Seeds
  • Paleo granola
  • Raspberries or blackberries if keto
  • Pumpkin seeds
  • Coconut Flakes
  • Sliced almonds

Instructions

  1. Place all the ingredients for the smoothie bowl in a blender. 
  2. Blend until smooth. Add more milk if needed to get the desired consistency.
  3. Top with your favorite toppings. 

Notes

  • I find vanilla bean powder on Amazon but if you can’t or just don’t have it on hand and want this smoothie bowl right away you can use vanilla extract or just leave it out. 
  • Organic Girl Super Greens make throwing this recipe together easy, but really any greens you have on hand will work. 

Can you Have Smoothie Bowls on the Whole30?

If you have followed a Whole30 diet you probably know smoothies aren’t highly recommended. But for me, this smoothie bowl works. 

With the addition of avocado, almond/sun butter and using coconut milk/cream this is a hearty smoothie bowl. It keeps me full all morning and it’s not overly sweet. Plus we all could use a break from eggs in the morning every once in a while.  

The perfect green smoothie bowl, banana free topped with raspberries, chia and pumpkin seeds. Ingredients on a marble top below.

Best Smoothie Bowl Options

When it comes to breakfast I like to keep things simple. For weeks I will eat the same breakfast every day. The beauty of this recipe is its versatility with a few simple swaps. I like to change it up with the toppings.

I love berries but they spoil so quickly. Frozen berries are sweeter and never wasted in my house. I try and remember to defrost them the night before but frozen on the bowl are just as delicious.

We always have nuts on hand as well. Pumpkin seeds have quickly become a favorite of mine and they are a nutritional powerhouse.  Same goes for chia seeds, I really can’t get enough of them plus they help make the bowl more filling.

Don’t just go off what I prefer. Make this bowl your own! I listed all the toppings I’ve enjoyed but I’d love to hear what smoothie bowl toppings you have tried in the comments!

How to Make the Perfect Green Smoothie Bowl Banana Free!Read More

Category: Breakfast, Paleo, Recipes, Whole30Tag: breakfast, keto, paleo, recipes, whole30

Whole30 Veggie Loaded Meatballs for the Whole Family

June 5, 2018 //  by Robyn Wagner

Vegetable turkey meatballs on top of mashed cauliflower, topped with creamy turmeric cashew sauce

Last year I decided to give a Whole30 a try. Chris was not up for the challenge and obviously a 3-year-old with no allergies has no reason to give up entire food groups. It took some creativity but I managed to only make 1 dinner a night to feed all of us without any complaints from the peanut gallery!

After the Whole30 success, our dinners have changed. I no longer include dairy when I know there are delicious substitutes like my favorite coconut cream or cashews. I also sneak extra veggies in whenever I can.

Cora’s 3-year-old palate is that of a typical toddler. One day she’s happy to eat broccoli the next I’m foolish for even offering it. Figuring out everyday wins is a challenge that I’m always up against.

My favorite side dish (and hers too), mashed cauliflower is the base of this meal. A couple simple swaps to this mashed cauliflower recipe keep it compliant for the adults and the addition of a dollop of sour cream keeps the toddler happy.

Skip to recipes

Sneaking Vegetables into Dinner

Getting as many veggies in each meal is another cooking strategy that has stuck since my Whole30. Weekly I shred carrots to toss into salads, stir-fries, and eggs or in this case meatballs. Rather than trashing the stem of broccoli I also shred that up and mix it into the carrots.

For years I made turkey meatballs topped with a creamy cheese sauce. Turns out I prefer cashew “cheese” sauce and it’s SOOOO much easier to make! Adapted from Pinch of Yum’s 5-minute sauce I’ve found the addition of nutritional yeast and turmeric give the sauce the flavor and look of real cheese!

Vegetable turkey meatballs on top of mashed cauliflower, topped with creamy turmeric cashew sauce

 

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Veggie Loaded Turkey Meatballs with Turmeric Vegan Cheese Sauce

Paleo and Whole30 compliant turkey meatball recipe topped with a creamy turmeric cashew cheese sauce. Perfect for freezer cooking or an easy make-ahead dinner. Even dairy lovers will be begging for more of this “cheese” sauce! 

  • Author: Robyn Wagner
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 meatballs 1x
  • Category: Dinner
  • Cuisine: American
Scale

Ingredients

Veggie Loaded Turkey Meatballs

  • 1lb ground turkey (or any ground meat)
  • 1/4 onion, grated
  • 2 cloves garlic
  • 1 egg, beaten
  • 1 cup shredded carrot & broccoli stem
  • 1 cup frozen spinach, defrosted and wrung out in a towel
  • 1 tsp salt
  • 1/4 tsp pepper
  • drizzle of oil (I use avocado)

Vegan Turmeric Cashew Cheese Sauce 

  • 2 cups cashews
  • 1 1/4 cup water
  • 1 clove garlic
  • 1 tsp salt
  • 1 tsp turmeric
  • 2 tbsp nutritional yeast

Instructions

Veggie Loaded Turkey Meatballs

  1. Preheat oven to 400.
  2. Drizzle and 8×8 baking pan with oil.
  3. In a large bowl mix together all the remaining ingredients until well combined.
  4. Divide evenly into 6 large meatballs and place in oiled pan.
  5. Bake for 20 minutes or until internal temp is 165.

Vegan Turmeric Cashew Cheese Sauce 

  1. Place cashews in a bowl and cover with water. Let soak for 2 hours. Drain and rinse. 
  2. Place soaked cashews in a blender with the remaining ingredients.
  3. Blend until smooth, adding more water if needed.

Turkey vs. Beef Meatballs

Confession time! I’m not a fan of ground beef. It’s my one picky thing I just can’t get over and honestly most ground beef isn’t healthy so I don’t try. But ground turkey and ground pork are staples in my house. I’m able to source them from a local farmer so I trust the quality and know exactly where it comes from.

If you prefer beef this recipe should adapt just fine. Ground pork or lamb could be delicious too!

The Perfect Side Dish

While potatoes are Whole30 compliant I have found I really prefer mashed cauliflower especially with an already hearty meatball main dish.

Picky eater approved instant pot mashed potatoes

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Paleo/Whole30 Compliant Mashed Cauliflower

Prep 5 mins

Cook 3 mins

Inactive 20 mins

Total 28 mins

Author Robyn Wagner

Yield 4 servings

Thick and creamy you won’t miss the dairy or potatoes in this easy side dish. 

Ingredients

  • 1 medium-large head of cauliflower, chopped into florets
  • 1Tbsp ghee
  • 1/4- 1/2 cup coconut cream(based on desired thickness)
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Add trivet/steamer basket, cauliflower, and water to your Instant Pot.
  2. Close the lid and set the valve to seal.
  3. Use the manual setting to cook on high pressure for 3 minutes.
  4. Use the quick release function to release the pressure.
  5. Remove trivet/steamer basket and cauliflower from pot and empty out the water.
  6. Place steamed cauliflower back into the pot add ghee, coconut cream, salt & pepper. Or into a blender if not using a hand blender.
  7. Blend thoroughly with a hand blender or blender. Add more coconut cream if you’d like a looser texture.
  8. Serve

Notes

  • These reheat easily. I’ve also kept them warm in the Instant Pot for 30 minutes prior to serving at the keep warm setting with the lid on. 
  • Coconut cream not thick enough? Put the can in the fridge before opening or if already open stir and refrigerate!

Courses Dinner

Cuisine American

Tips for an Easy Dinner

Is it just me or do the days just fly by! After breakfast, things can get crazy so if I get a spare moment I will quickly prep dinner as far as I can then set it in the refrigerator to cook later. Meatballs are the perfect make-ahead meal. Really everything in this meal can be made ahead and then reheated or baked when you’re ready for dinner.

For me, the key to Whole30 success was freezer meals. When you are cooking EVERYTHING from scratch it can easily fill up your day and who has time for that?

Doubling or tripling this recipe is simple and adds no time. I freeze them before baking then bake from frozen adding another 10 minutes or so to the baking time.

The cauliflower mash and cashew sauce come together in minutes. 30 minute 100% homemade Whole30 dinner for the win!

Ever tried a Whole30? What eating habits stuck for you?

Vegetable turkey meatballs on top of mashed cauliflower, topped with creamy turmeric cashew sauce

Whole30 Veggie Loaded Meatballs for the Whole FamilyRead More

Category: Entree, Paleo, Recipes, Whole30Tag: cauliflower, dinner recipes, paleo, recipes, whole30

Hatch Chile Cheese Cornbread Muffins

April 8, 2018 //  by Robyn Wagner

Freshly baked Zia Hatch chile cheese cornbread muffins.

Sweet or savory?

Both cornbread and muffins seem to have one of two options…sweet or savory?

While I’ve long loved sweet cornbread I realized my Hatch Chile Chili needed a savory counterpart. Something nutty, cheesy and full of flavor! Since I’m addicted to Zia’s Hatch Green Chiles they seemed like the perfect fit for a cornbread side.

Muffins or Cake Style?

When it comes to cooking I prefer to dirty the fewest things and let’s be honest cleaning a muffin tin is NEVER fun. But sometimes you can’t beat the handheld, compactness muffins give you. I’ve also found an added bonus to these little treats being muffins that I’ll get into more below.

My experience has also been that muffins freeze better. So double the recipe and load up your freezer for a quick breakfast, side dish, or snack. I love how I can just take one or two out of the freezer when I need it and leave the rest for next time. 

Freshly baked Zia Hatch chile cheese cornbread muffins.

 

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Hatch Chile Cheese Cornbread Muffins

  • Author: Robyn Wagner
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast, Snack, Side Dish
  • Cuisine: New Mexican, Mexican
Scale

Ingredients

  • 1 ½ cups whole wheat flour
  • ½ cup yellow cornmeal
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ cup milk
  • ½ cup sour cream
  • ¼ cup honey
  • 1 egg, whisked
  • 1 stick unsalted butter, melted
  • 1 cup cheddar cheese, plus more for tops
  • ½ cup Hatch green chiles (I used medium)

Instructions

  1. Preheat oven to 350 degrees and line a 12 cup muffin tin.
  2. In a large bowl mix the dry ingredients (whole wheat flour thru salt).
  3. Make a well in the center and add the wet ingredients (milk thru butter).
  4. Gently stir everything together until just mixed.
  5. Fold in 1 cup of cheddar cheese and the Hatch chiles.
  6. Evenly distribute batter into lined muffin tin. Top each muffin with a pinch of cheddar cheese.
  7. Bake for 25-25 minutes or until a toothpick comes out clean.
  8. Enjoy!

Changing the Spice Level

My added bonus of making these into muffins…you can split the batter, to appease the whole family.

The mix of Medium Hatch Chiles and cheddar cheese adds flavor without too much spice. My 3 year old happily gobbled up her muffin with no mention of it being too spicy. For an even milder version, the Sweet & Mild Red Chiles would be delicious and really pretty. I’ve even debated a mixing of mediums and reds for the beauty of the red specks. 

If spice is what you’re looking for give the Hot Hatch’s a try. Hatch Chiles are smokey and I find real heat lovers find even the hots relatively mild. I would incorporate the hots for the smokey flavor and then swap out the cheddar cheese for pepper jack. If you’re feeling really crazy dice up some jalapenos and throw them in too!

Freshly baked Zia Hatch chile cheese cornbread muffins.

An Unexpected Breakfast

When it comes to breakfast I’ve long been a savory fan. These muffins fit the bill! Slightly toasted in the oven and topped with butter they were the perfect morning treat! For the sweet lovers, a drizzle of honey over the butter would be AMAZING! 

Sweet or savory? Why not both!

Hatch Chile Cheese Cornbread MuffinsRead More

Category: Recipes, Side DishesTag: hatch chiles, muffins, recipes

Picky Eater Approved Mashed Cauliflower

April 3, 2018 //  by Robyn Wagner

Picky eater approved instant pot mashed potatoes in a wooden bowl with a spoon.

Born to prefer the sweet flavor of breast milk humans are essentially coded to want sweets. Bitter and sour foods are equally unliked by babies and toddlers. This naturally protected toddlers during hunter-gatherer times since plants that could kill us typically have a sour or bitter taste.

So how does a parent get their picky toddler to try and actually enjoy a vegetable? This is the age-old question, right?!?!

I can’t promise the solution to all picky eating woes. I admittedly have a picky toddler who one day will devour kale chips and the next declare them the enemy. But I do know two things that continue to work…

The Solution to Picky Eating

Set a good example and just keep trying.

Yes, it’s really just that simple.

Whether your child’s picky eating is a result of nature, allergies or something else as a parent we can always continue to set a good example and just keep trying. There will be good and bad days but by not giving up you are making progress.

How to ‘Set a Good Example’ for Picky Eaters

Somewhere between my daughters birth and toddlerhood we got into so bad habits. Snacks went from homemade to processed. We ordered in more often resulting in fewer veggies being eaten at every meal. When we finally started to come out of the fog I realized I wasn’t showing Cora that eating vegetables was a priority of mine.

Snacks of veggies and hummus became the norm for me and I started to up my creativity at dinnertime. Cauliflower rice replaced rice for us and mashed cauliflower replaced plain mashed potatoes. But Cora wasn’t sold. So I decided to just keep trying.

Instant pot with a head of cauliflower in front of it.

How to ‘Just Keep Trying’ with Picky Eaters

If you have a picky eater I’m sure you’ve heard…

Kids may need to be offered a new food 10-15 times before they will want to eat it.

But I believe you can stack the odds in your favor…texture can be a BIG issue for picky eaters and the texture of mashed cauliflower wasn’t winning her over. I needed to keep trying with my recipe.

With no liquid and the addition of sour cream (one of Cora’s favorites) I hoped I had a winner….

Picky eater approved instant pot mashed cauliflower in a bowl with a spoon. Instant pot with cauliflower in front of it.

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Extra Thick Mashed Cauliflower

Picky eater approved instant pot mashed potatoes

With a thicker texture and the slight tang of sour cream, this mashed cauliflower recipe will please your picky eater! 

Scale

Ingredients

  • 1 medium-large head of cauliflower, chopped into florets
  • 1 cup water
  • 1 Tbsp butter
  • 1/4– 1/2 cup sour cream (based on desired thickness)
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Add trivet/steamer basket, cauliflower, and water to your Instant Pot.
  2. Close the lid and set the valve to seal.
  3. Use the manual setting to cook on high pressure for 3 minutes.
  4. Use the quick release function to release the pressure.
  5. Remove trivet/steamer basket and cauliflower from pot and empty out the water.
  6. Place steamed cauliflower back into the pot add butter, 1/4 cup sour cream, salt & pepper. Or into a blender if not using a hand blender.
  7. Blend thoroughly with a hand blender or blender. Add more sour cream if you’d like a looser texture.
  8. Serve

Notes

  • These reheat easily. I’ve also kept them warm in the Instant Pot for 30 minutes prior to serving at the keep warm setting with the lid on. 

Mashed Cauliflower…Better than Potatoes?

The recipe changes were a success but not just for Cora. Turns out Chris and I prefer the thicker texture too! The sour cream adds a nice flavor without being too overpowering.

For me, the best part was how I feel after eating them vs. mashed potatoes. You know that Thanksgiving “overstuffed” feeling a big meal of potatoes can leave you with? Not with mashed cauliflower!

I don’t feel like a stuffed turkey anymore!

Picky eater approved instant pot mashed cauliflower in a bowl with a spoon.

Make your Version of Mashed Cauliflower

My picky eater prefers sour cream but what if yours doesn’t? Or what if cauliflower is too “new” a flavor for them? I have some delicious ideas that might work well for you!

  • Swap sour cream for cream cheese and a splash of milk or broth
  • Add your favorite cheese, mix in or as a topping
  • Use half cauliflower half potatoes (great for those not so sure about the cauliflower flavor!)
  • “Loaded” mashed cauliflower; add cooked bacon, diced green onions, and cheddar cheese
  • Try my dairy-free option!

What tips do you have to parent’s of picky eaters?

Picky Eater Approved Mashed CauliflowerRead More

Category: Instant Pot, Recipes, Side DishesTag: cauliflower, instant pot, kid food, recipes, side dish

The Ultimate Vegetarian Hatch Chile Chili {Instant Pot or Stove top}

February 9, 2018 //  by Robyn Wagner

Blue bowl of vegetarian hatch chile on a wooden board with a jar of Zia Hatch Red Chile's and fresh peppers around.

 

“Red or Green?”

The official question of New Mexico about their state vegetable, the New Mexican Hatch Chile.

Subtly sweet, smoky, and spicy these peppers have rightfully developed a cult-like following.

True hatch chiles are grown in Hatch Valley. Like a fine wine grown only in Napa Valley, the unique climate and soil of the Hatch Valley create the distinct flavor you can’t replicate elsewhere.

Every year I would hear of people clambering to find freshly roasted hatch chiles in town and had no clue what all the fuss was about. A chile is a chile, right?

WRONG!

One taste of these delectable, unique chiles and I was hooked. And then I learned the complication to my newest addiction…hatch chile season is only two maybe three months!

Real Hatch Chiles Available Year-Round

I have more bad news. Hatch chile imposters are lurking in your grocery store!

Stumble upon “hatch” chiles grown outside of Hatch, New Mexico posing as the real thing and you’ll understand why a law passed in 2012 prohibiting the sale in New Mexico of peppers labeled “New Mexican” unless they were grown in New Mexico or came with a disclosure, “Not grown in New Mexico.”  

When trying to get your Hatch fix off season you may accidentally purchase a jar or canned variety imposter.

Zia Hatch Chiles in 3 flavors.

 

My go-to even during Hatch season (because getting them fresh locally for me is near impossible) is Zia Green Chile Company. The fewer ingredients the better in my opinion, and with only 4 ingredients all of which I have in my kitchen I was sold. Plus they come in glass jars! This is HUGE for me, it keeps the integrity of the flavor true and is more sustainable.

Hatch Chiles in Everything

For years I found myself having to make two versions of any dish spicier than black pepper. My husband never could take the heat! Then I introduced him to hatch chiles and the sweet, smokey flavor along with the spice opened up his palate.

Now you can find me throwing these chiles into everything: eggs, quesadillas, guacamole, on pizza. Red or green, mild or hot he LOVES them all!

Hatch chiles are my not so secret ingredient in anything I want him to eat! That is how this recipe came about. I have always loved vegetarian chili but he wasn’t a huge fan. He would eat it but in the winter months when I crave it weekly he would complain.

Not anymore!

Instant Pot Vegetarian Hatch Chile Chili

 

Blue bowl of vegetarian hatch chile on a wooden board with a jar of Zia Hatch Red Chile's and fresh peppers around. Dried red chiles on bottom photo.

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Instant Pot or Stovetop Vegetarian Hatch Chile Chili

An easy one-pot meal made special by the addition of hatch chiles. Customize to your spice level. 

  • Author: Robyn
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 6 servings
  • Category: Lunch, Dinner
  • Cuisine: New Mexican, Mexican, American

Ingredients

Soaked beans (1 cup black beans, ¾ cup pinto beans)

Or 2 15oz cans black beans drained, 1 15 oz can pinto beans

1 TBS avocado oil

1 Bell Pepper, any color, seeded and diced

½ medium onion, diced (or ¼ large onion)

4 garlic cloves, minced

2 zucchini, diced

3 carrots, diced

½ cup hatch chiles (Flavor of your choice, I like a mixture of red sweet & mild and medium)

2 TBS chile powder

2 tsp ground cumin

1 tsp smoked paprika

1 tsp oregano

1 tsp salt

2.5 cups vegetable broth

1 23oz jar diced fire roasted tomatoes

½ cup frozen corn

Optional toppings: grated cheddar cheese, sour cream, hot sauce, more hatch chiles, green or red onion, fresh herbs, avocado

Instructions

Instant Pot:

  1. Set Instant Pot to saute and add 1 TBS oil.
  2. Saute bell pepper, onion 3 minutes.
  3. Add zucchini and carrots. Saute 3 more minutes/until slightly tender.
  4. Add garlic and saute 1 minute or until fragrant.
  5. Add chile powder, cumin, paprika…stir to combine.
  6. Add beans (rinsed and drained), hatch chiles, broth, and tomatoes.
  7. Put lid on pot and set on manual for 10 minutes.
  8. NPR for 10 minutes then release pressure. Stir in corn and let heat thru. Serve with toppings of your choice. We prefer cheese, sour cream, more hatch chiles, and avocado.

Stovetop: 

  1. If starting with dried beans add them to a large soup pot, cover with an inch of water, boil for 1 hour then start checking for doneness. When done, drain and set aside.
  2. Add avocado oil to soup pot and heat over medium-high heat. 
  3. Saute bell pepper, onion 3 minutes.
  4. Add zucchini and carrots. Saute 3 more minutes/until slightly tender.
  5. Add garlic and saute 1 minute or until fragrant.
  6. Add chile powder, cumin, paprika…stir to combine.
  7. Add beans (rinsed and drained), hatch chiles, broth, and tomatoes.
  8. Bring to a boil. Reduce temperature to low and simmer covered for 20 minutes or until carrots are tender.
  9. Stir in corn and let heat thru. Serve with toppings of your choice. We prefer cheese, sour cream, more hatch chiles, and avocado.

My Love of Hatch Chiles

Dried red chiles hanging on a wooden post next to a picture of fresh green chiles.

Red or green?

I still can’t decide which is my favorite but it sure is fun taste testing to try and find out!

Pick your favorite Zia Hatch Chiles in our shop.

The Ultimate Vegetarian Hatch Chile Chili {Instant Pot or Stove top}Read More

Category: Entree, Instant Pot, RecipesTag: hatch chiles, instant pot, recipes, soup

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About

Hi, I’m Robyn and I’m “A Bit Crunchy.” I work to find balance between a “crunchy” lifestyle and convenience. My goal is to share what I learn along the way, and hopefully some products that can help you be, “A Bit Crunchy” too. Read More…

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About Me

Hi, I’m Robyn and I’m “A Bit Crunchy.” I work to find balance between a “crunchy” lifestyle and convenience. My goal is to share what I learn along the way, and hopefully some products that can help you be, “A Bit Crunchy” too. Read More…

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