“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.
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
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.
- 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:
- Set Instant Pot to saute and add 1 TBS oil.
- Saute bell pepper, onion 3 minutes.
- Add zucchini and carrots. Saute 3 more minutes/until slightly tender.
- Add garlic and saute 1 minute or until fragrant.
- Add chile powder, cumin, paprika…stir to combine.
- Add beans (rinsed and drained), hatch chiles, broth, and tomatoes.
- Put lid on pot and set on manual for 10 minutes.
- 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:
- 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.
- Add avocado oil to soup pot and heat over medium-high heat.
- Saute bell pepper, onion 3 minutes.
- Add zucchini and carrots. Saute 3 more minutes/until slightly tender.
- Add garlic and saute 1 minute or until fragrant.
- Add chile powder, cumin, paprika…stir to combine.
- Add beans (rinsed and drained), hatch chiles, broth, and tomatoes.
- Bring to a boil. Reduce temperature to low and simmer covered for 20 minutes or until carrots are tender.
- 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
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
