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Vegetarian Hatch Green Chili

4.80 from 10 votes

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A Vegetarian Hatch Green Chili with roasted chile peppers. Keto and gluten free, this healthy stew soup lets the peppers shine.

This Vegetarian Hatch Green Chili lets the flavor of the fresh roasted peppers shine! Make it as a meal on its own, or use it as a sauce!

A vegetarian twist on a classic fall dish! Perfect for football season. Fresh Hatch peppers are best for this green chili but you can use the canned version as well.

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Something about the fall and football season makes me want to cook this Vegetarian Hatch Green Chili every Sunday.

We are lucky enough to have pepper stands throughout the state in the fall and the smell of the peppers roasting is intoxicating! 

I stock up on two or three bushels to make sure that I have enough for my Hatch Green Chili cravings plus some extra for various Mexican dishes throughout the rest of the year.

A vegetarian twist on a classic fall dish! Perfect for football season. Fresh Hatch peppers are best for this green chili but you can use the canned version as well.

Hatch chile peppers are popular and from the town of Hatch, New Mexico. You can typically find various heat levels of the pepper, with the hottest available earliest in the season.

I love to use the fresh peppers, since I am lucky to have them in this area. If you do not see them in the produce section, I have found that frozen packs of roasted and diced green chiles are the closest substitution. Canned green chiles also work!

Be careful if you are purchasing any jarred chiles, as many of them are actually a sauce.

Easily control the heat level in this green chile recipe through the green chili powder, enchilada sauce, quantity of jalapenos, and the chile peppers themselves.  This recipe is set for a mild to mild-medium heat level.

A vegetarian twist on a classic fall dish! Perfect for football season. Fresh Hatch peppers are best for this green chili but you can use the canned version as well.

After just a few minutes of assembly, you can leave this Vegetarian Hatch Green Chili on the stove for several hours to do its thing.  

It also freezes really well!  Just pack into mason jars and throw in the freezer for perfectly sized portions.

A vegetarian twist on a classic fall dish! Perfect for football season. Fresh Hatch peppers are best for this green chili but you can use the canned version as well.

Green chili and Colorado are synonymous, so having recipe like this in your arsenal is sure to impress.  

There are so many options for toppings and add-ins, you can please everyone with this recipe! If you would prefer, you can use our award winning meat version with our Pork Hatch Green Chili.

Hatch Green Chili | Three Olives Branch

The longer you let it cook, the better it will taste…if you are able to restrain yourself.  The smell is intoxicating!

A vegetarian twist on a classic fall dish! Perfect for football season. Fresh Hatch peppers are best for this green chili but you can use the canned version as well.

Hatch Green Chile Recipes

A collection of just some of our Hatch Green Chile recipes!

  

Vegetarian Hatch Green Chili

A Vegetarian Hatch Green Chili with roasted chile peppers. Keto and gluten free, this healthy stew soup lets the peppers shine.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Main Course, Soup
Cuisine: American, Mexican
Keyword: Game Day, Gluten Free, Keto/Low Carb, Vegan, Vegetarian
Servings: 6
Calories: 134kcal

Ingredients

Instructions

  • Add 2 tablespoons of vegetable oil. Over medium heat, cook onion until translucent, approximately 5 minutes.
  • Add all of the dried spices: garlic powder, green chili powder, celery salt, dried oregano, and cumin. Saute to toast herbs for approximately 3 minutes.
  • Add 16 oz of the vegetable stock, green enchilada sauce, beer, cilantro, jalapenos, and green chiles.
  • Cook, over medium low heat, for at least one hour, preferably three hours. The longer this cooks, the better it tastes and the thicker it gets. Stir occasionally. If the chili becomes too thick, add some more stock a cup at a time.
  • Finish off the chili with hot sauce for more of a kick as needed, or use as a mix-in. Serve with your favorite toppings or sides.

Notes

You can get green chile powder here.
Nothing beats fresh roasted Hatch peppers, but you can use the canned kind as well.
Use homemade vegetable stock for added flavor.  Learn how to make your own here!
If you are not cooking it long and/or want it thick, add less stock at first and add more slowly as needed to keep it at your desired consistency.
Toppings and sides:
  • Rice
  • Baked potatoes
  • Cheese
  • Sour cream
  • Lime
  • Tortillas
  • Radishes
  • Hot sauce

Nutrition

Calories: 134kcal | Carbohydrates: 25g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 2648mg | Potassium: 275mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1559IU | Vitamin C: 59mg | Calcium: 80mg | Iron: 4mg
Tried this recipe?Mention @threeolivesbranch or tag #threeolivesbranch!
By on January 18th, 2016

About Kim

Kim has grown up with a passion for cooking good food! You can find her in the kitchen experimenting with new recipes, making dog treats, and eating Italian food!

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14 thoughts on “Vegetarian Hatch Green Chili”

  1. I cannot even tell you how fantastic this looks and sounds…I want to grab a spoon and dig right in!!! This is a recipe I’ll definitely be making-and soon!

    Reply
  2. Just made this tonight and it was amazing. I added some white beans, corn, and quinoa to make it a bit more chunky. The heat of the peppers are perfect too, not too spicy. Thanks for the great recipe!

    Reply
  3. 5 stars
    I have been cooking my whole life, culinary school, twenty years on the line, blah, blah, blah. I recently have taken the dive into vegetarianism and have been looking for good recipes. I saw your recipe on the search engine, saw the reviews, with both hope and skepticism tried it out.

    Oh dang. This recipe is awesome. I didn’t alter it at all other than a little S&P on individual bowls to flavor.

    Absolutely phenomenal, taught me a lot! Thanks for the awesome work!

    Reply
    • Thank you so much, Jay! I am SO glad you liked it! There are a lot of vegetarian recipes here, so take a look around! Hopefully you find some more inspiration 🙂 I recommend the arrabbiata pasta which you can throw any veggies into as a quick meal option.

      Reply
  4. 5 stars
    Love this recipe! Made it 3 times with fresh hatch chilies – medium dynamite. Did not add the enchilada sauce to the batch but kept it handy in case it was too hot for someone and I mixed it for them.

    Reply
      • 3 stars
        So, I have been DYING for a good Colorado -ish Green Chili and was hoping this was it. I had fresh roasted hatch chilis so I thought it would be YUM. I was very careful and followed the recipe exactly but it’s just missing like a “tang” or something-I can’t place it. Any suggestions to what I can add to help it?

        Reply
        • Hi Karen,

          “Tang” would probably be acid or sour like lime, however I must say I have never had a sour-leaning green chili before. Squeezing a lime on top when eating is a great topping so maybe try that? But if you are looking for a salsa verde type flavor profile, where it has a strong tang from the tomatillos (no green chiles in salsa verde), then a bowl of green chili would not fit that level of “tang” unless you tweak it to your liking.

          Reply

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