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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. 

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.