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!
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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.
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.
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.
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.
The longer you let it cook, the better it will taste…if you are able to restrain yourself. The smell is intoxicating!
Vegetarian Hatch Green Chili
- 2 Tablespoons vegetable oil
- 1 cup white onion diced
- 2 teaspoons garlic powder
- 1/2 Tablespoon green chili powder (see note)
- 1 1/2 teaspoons celery salt
- 1 teaspoon dried oregano
- 1 Tablespoon ground cumin
- 16-32 ounces vegetable stock
- 28 ounces green enchilada sauce (heat and brand of choice) (one large can)
- 1 bottle beer (lager, pilsner, or other lighter beer of choice) (I recommend Corona, see note)
- 1/2 cup fresh cilantro chopped (optional)
- 1-3 jalapeno peppers seeded and finely diced
- 32 ounces fresh roasted Hatch green chiles, heat level of choice, seeded and peeled (you can substitute the canned kind)
- Heat a large pot over medium heat. Add 2 tablespoons of vegetable oil.2 Tablespoons vegetable oil
- When hot, add onions and cook until translucent, approximately 5 minutes.1 cup white onion
- Add all of the dried spices: garlic powder, green chili powder, celery salt, dried oregano, and cumin. Sauté to toast herbs for approximately 2-3 minutes until fragrant.2 teaspoons garlic powder, 1/2 Tablespoon green chili powder, 1 1/2 teaspoons celery salt, 1 teaspoon dried oregano, 1 Tablespoon ground cumin
- Add 16 ounces of the vegetable stock, green enchilada sauce, beer, cilantro, jalapenos, and green chiles.16-32 ounces vegetable stock, 28 ounces green enchilada sauce, 1 bottle beer, 1/2 cup fresh cilantro, 1-3 jalapeno peppers, 32 ounces fresh roasted Hatch green chiles, heat level of choice,
- Bring to a simmer. Reduce heat to medium low and simmer 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.
- Baked potatoes
- Sour cream
- Hot sauce