In the realm of comfort foods, nothing quite hits the spot like a piping hot bowl of chili. With the earthy taste of pinto beans combined with the smoky, slightly spicy flavor of Hatch chilis, these recipes are sure to become a staple in your recipe collection. Whether you're hosting a casual gathering or just craving some heart-warming flavors, these five delicious Pinto Bean Hatch Chili recipes will not only satisfy your taste buds but also celebrate the unique taste of Hatch chilis.
Pinto Bean and Hatch Chili Beef Stew
The combination of beef, pinto beans, and Hatch chilis makes this a rich, hearty dish that’s perfect for chilly evenings. Here’s how you can bring this flavor-packed stew to life:
- 1 lb ground beef
- 2 cups pinto beans (soaked overnight or from a can)
- 2 Hatch chilis (roasted, peeled, and chopped)
- 1 onion, diced
- 2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions:
- Brown the ground beef in a large pot over medium heat, breaking it up as it cooks.
- Add the onion and garlic, cooking until the onion is translucent.
- Add the diced tomatoes, Hatch chilis, drained pinto beans, cumin, chili powder, salt, and pepper. Stir well.
- Bring to a boil, then reduce heat and simmer for at least 45 minutes to let the flavors meld together.
- Serve hot, garnished with cheese or sour cream if desired.
🎉 Note: For a spicier flavor, include the seeds from the Hatch chilis or add a dash of cayenne pepper.
Pinto Bean Hatch Chili Tamale Pie
This comforting dish layers seasoned pinto beans and Hatch chilis with a cornbread topping, creating a fusion of flavors and textures that’ll comfort any soul. Here’s what you’ll need:
- 1 cup pinto beans (soaked or canned)
- 2 Hatch chilis (roasted, peeled, and chopped)
- 1 cup shredded cheese (cheddar or jack)
- 1 small can tomato sauce
- 1 tbsp chili powder
- 1 box of cornbread mix
- Salt and pepper to taste
Preparation:
- Preheat your oven to 375°F (190°C).
- In a skillet, mix the beans, Hatch chilis, tomato sauce, chili powder, and a pinch of salt and pepper.
- Prepare the cornbread mix according to package instructions.
- Spread the bean mixture evenly in a baking dish. Top with cheese, then pour the cornbread batter over the cheese.
- Bake for 20-25 minutes or until the cornbread is golden and cooked through.
- Let it cool slightly, then serve with salsa or sour cream.
Slow Cooker Pinto Bean and Hatch Chili Soup
Perfect for those days when you want to set it and forget it, this soup cooks while you go about your day, filling your home with delightful aromas. You’ll need:
- 1 lb pinto beans (soaked or from a can)
- 3 Hatch chilis (roasted, peeled, and chopped)
- 1 onion, chopped
- 2 carrots, diced
- 2 celery sticks, chopped
- 1 can corn
- 4 cups vegetable or chicken broth
- 1 tsp oregano
- 1 tsp cumin
- Salt and pepper to taste
Steps:
- Add all ingredients to the slow cooker, except the salt (add this at the end).
- Cook on low for 6-8 hours or on high for 3-4 hours until beans are tender.
- Season with salt to taste before serving.
Pinto Bean and Hatch Chili Stuffed Bell Peppers
For a nutritious twist, these stuffed bell peppers combine the earthiness of pinto beans with the zest of Hatch chilis. Here’s the recipe:
- 4 bell peppers, tops removed and seeds discarded
- 2 cups cooked pinto beans
- 2 Hatch chilis (roasted, peeled, and chopped)
- 1 cup cooked rice
- 1 onion, diced
- 1 clove garlic, minced
- 1 cup grated cheese
- 1 tsp smoked paprika
- Salt and pepper to taste
Cooking Instructions:
- Preheat the oven to 375°F (190°C).
- Mix beans, Hatch chilis, rice, onion, garlic, cheese, paprika, salt, and pepper in a bowl.
- Stuff the mixture into the bell peppers, arranging them in a baking dish.
- Bake for 30-35 minutes or until peppers are tender.
Pinto Bean and Hatch Chili Vegetarian Chili
Celebrate plant-based eating with this flavorful vegetarian chili. Here are the ingredients:
- 2 cups pinto beans (soaked or canned)
- 3 Hatch chilis (roasted, peeled, and chopped)
- 1 can diced tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1⁄2 tsp cayenne pepper (optional for heat)
- Salt and pepper to taste
How to Make:
- Heat some olive oil in a large pot, sauté onions and garlic until fragrant.
- Add tomatoes, Hatch chilis, beans, and spices. Stir to combine.
- Pour in the broth, bring to a simmer, and cook for 30-45 minutes.
- Adjust seasoning before serving, garnishing with cilantro if desired.
🔔 Note: If you prefer a thicker consistency, mash some of the beans with a fork or blend a portion of the chili.
As we've explored, pinto beans and Hatch chilis form an irresistible culinary duo. These recipes not only highlight their distinctive flavors but also offer versatile meal options for any occasion. Whether you're looking for a comforting stew, an innovative pie, or a hands-off soup, these dishes bring warmth, flavor, and a bit of southwestern charm to your table. Embrace the rich taste of these ingredients, and let your kitchen adventures be guided by the unique character of Hatch chilis and the hearty satisfaction of pinto beans.
What are Hatch Chilis?
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Hatch chilis are a type of green chili named after the Hatch Valley in New Mexico, known for their sweet, slightly spicy flavor profile and unique taste due to the specific growing conditions.
Can I substitute Hatch chilis?
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If Hatch chilis are not available, you can substitute with other mild to medium heat green chilis like Anaheim or Poblano peppers. However, the flavor profile might differ slightly.
How do I roast and peel Hatch chilis?
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Roast them over an open flame or in an oven at high heat, turning until charred. Then, place in a sealed bag or container to steam for about 10 minutes before peeling off the skin.
