Hatch season is my favorite time of year. It only comes around for about 2 months though, so I always make sure to keep roasted peppers in my freezer for the rest of the year. The Hatch Chile has a flavor totally unique of any other peppers I have tried – peppery, but also a bright citrusy acidity… and after its roasted you can taste the smokiness – it’s just incredible and it adds so much flavor to anything you make.
I love to eat vegetarian a couple of days a week to give my body a break, and with this recipe I promise you won’t miss the meat for a single moment; plus I love any excuse to put these hatch peppers in everything possible. Go to the store, get some chills, and make this now. Thank you.
Black Bean Hatch Chili (serves 4)
- 1 tbsp. olive or grape seed oil
- 1 small sweet yellow onion, diced
- 4 cloves of garlic, minced
- 1, 14.5 oz. can stewed tomatoes
- 1, 29 oz. can black beans, drained and rinsed
- 1/8 tsp. paprika
- 1/8 tsp. red pepper flakes
- 1/4 tsp. garlic powder
- 1/4 tsp. taco seasoning
- 2 hatch chilis, roasted and then chopped
- zest of 1 small lime
- 2 tbsp. cilantro, chopped
- 2 tbsp. mexican cheese, to top
- First begin by roasting the two hatch peppers. To do this, the easiest way is to turn your oven on broil, and broil them until the skin is charred, about 6 minutes, turning over halfway through. Once they are done roasting, place them in a ziploc and seal it, leaving them to steam for about 20 minutes while you cook the rest of the dish. Once they are done steaming all you have to do is take them out of the bag, peel off the skin, and take off the ends and the seeds from inside.
- Heat olive oil up in a sauté pan, add onion, garlic, red pepper flakes, salt and pepper, and sauté until the onions begin to turn translucent, about 5-6 minutes.
- Then add in the paprika, taco seasoning, garlic powder, cilantro, salt and pepper, and the can of stewed tomatoes, cover, and bring it to a simmer for about 15 minutes. Turn off the heat and take an immersion blender and puree the mixture, or if you don’t have one just pulse it in a Cuisinart until it becomes almost totally smooth. Then turn the heat back on to about medium high.
- Add in the black beans, lime zest, hatch peppers, adjust salt and pepper as needed, and simmer for about 10-15 minutes.
- Top with cheese if desired and serve!!
*** For detailed instructions on roasting hatch chills check out my post here.