I won awards with this chili! It can be as spicy as you like by adding the hottest New Mexico red chili powder and hot Hatch chile peppers, or toned down with mild green chiles and mild red chili powder. I have been making a version of this chili for my family for decades, however, now it's all plant-based. In the summer, here in Texas, we can purchase fresh Hatch green chiles in August, roast and freeze them for later in the year. My roasted Hatch chiles add a depth of flavor to this dish. It's also a great dish to use your homemade beans, any type is fine.
CategoryBeans, Blue Zone Recipes, Dinner, Hatch chile, Vegetable
Total Time60 min
Heat a large pot or set the Instant Pot on saute. Place the onions in the pot with 1/4 cup water and cook until the onions have softened, about 5 minutes. Add the garlic and mushrooms (if using) and cook for a couple more minutes. Add all the spices, beans and tomatoes. Don't add the corn, avocados, etc. until after the chili has cooked. Bring to a boil and simmer for 30-45 minutes, until the tomatoes have dissolved. Add up to 2 cups stock or water to make it the desired consistency. Add the corn and cook for another 5 minutes. Serve with cubes of avocado, sliced black olives, cilantro, and sliced jalapenos.
If using the Instant Pot, add 2 cups of water or vegetable stock to the vegetables, spices, beans and tomatoes and set it on high pressure for 15 minutes, quick release. Cancel the current program and put on the saute setting. Add the corn and cook for another 5 minutes on saute. Mash a few beans against the side of the pot with a potato masher or spatula. Serve with cubes of avocado, sliced olives, cilantro, and sliced jalapenos.
Tips for spice level: You can make the chili as mild or spicy as you like. For the mildest chili, use a mild red chili powder, only a tablespoon or even less. Use mild green chiles as well. For a spicier chili, use a medium or spicy red chili powder and a combination of spicy and mild green chiles. Top with the sliced jalapenos.