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Discover the comforting flavors of our Slow-Cooked Hatch Chili Veggie Stew, a delightful dish that celebrates the rich, smoky taste of Hatch green chilies. This hearty and nutritious meal is perfect for busy weeknights or cozy weekends, providing a satisfying blend of vegetables and spices that warm the soul. The stew not only nourishes the body but also tantalizes the palate, making it an excellent choice for both vegetarians and meat-lovers alike.

Crockpot Hatch Chili Veggie Stew

Experience the warmth and comfort of our Slow-Cooked Hatch Chili Veggie Stew, featuring the unique flavors of Hatch green chilies. This hearty dish is packed with a delightful mix of fresh vegetables, black beans, and spices, making it a crowd-pleaser for everyone, from vegetarians to meat-lovers. Perfect for busy weeknights or cozy weekends, this nutritious stew is simple to prepare and full of flavor, ensuring satisfaction in every bite. Discover the steps to create this delicious, nourishing meal today!
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Ingredients
  

2 cups Hatch green chilies, roasted, peeled, and chopped

1 large onion, diced

3 cloves garlic, minced

2 medium zucchinis, diced

2 medium carrots, sliced

1 red bell pepper, diced

1 cup corn (fresh or frozen)

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) diced tomatoes (with juice)

4 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder (adjust for spice preference)

Salt and pepper to taste

2 tablespoons olive oil

1 tablespoon lime juice

Fresh cilantro, for garnish (optional)

Avocado slices, for serving (optional)

Instructions
 

Prepare the Hatch Chilies: If you haven't already, roast the Hatch green chilies over an open flame or under a broiler until the skin is charred. Place them in a plastic bag for about 10 minutes to steam, then peel off the skin and chop.

    Sauté the Base: In a skillet, heat the olive oil over medium heat. Sauté the diced onion until translucent (about 5 minutes), then add the minced garlic and cook for an additional minute until fragrant.

      Add Veggies to the Crockpot: In your crockpot, combine the sautéed onions and garlic with the chopped Hatch chilies, diced zucchini, sliced carrots, diced red bell pepper, corn, black beans, and diced tomatoes.

        Season the Stew: Pour in the vegetable broth and stir in the ground cumin, smoked paprika, chili powder, salt, and pepper. Make sure all the ingredients are well combined.

          Slow Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and flavors are well blended.

            Finish & Serve: Once done, stir in the lime juice right before serving. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and avocado slices if desired.

              Prep Time, Total Time, Servings: 15 minutes | 8 hours | 6 servings