Instructions
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1Peel, dice, and prep all ingredients before beginning.
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2Heat oil in a large pot over medium-high heat. Add shallots or onion and cook for 5 to 7 minutes until softened and translucent. Add minced garlic, stir, and cook for 1 minute more.
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3Add cumin and cinnamon and cook for 1 to 2 minutes until fragrant. Stir in tomato purée until well combined, then pour in Pure Hatch Green Chile and stir well.
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4Add pumpkin or squash purée followed by sweet potatoes and stir to combine. Add black beans and chipotle chile in adobo and stir through.
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5Add canned tomatoes, half to one full can of water, oregano, brown sugar, a pinch of salt, and lime juice. Stir to combine, reduce heat to medium, and cover with a lid. Cook for 30 minutes until sweet potatoes are tender.
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6Taste and adjust seasoning as desired. Continue cooking uncovered for another 20 minutes or longer until your desired thickness is reached.
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7Serve topped with your choice of hot sauce, shredded cheese, avocado, sour cream, tortilla chips, pickled jalapeño, or a squeeze of fresh lime. Also wonderful served alongside warm corn tortillas, flour tortillas, or cornbread.
This Hatch Green Chile Sweet Potato & Black Bean Chile is a hearty, deeply spiced vegetarian chili that's anything but ordinary. Pure Hatch Green Chile, smoky chipotle, sweet potato, and pumpkin come together in one rich, satisfying pot that's packed with flavor and just the right amount of warmth.
Chile is one of those dishes that has a thousand variations, and every family has their own version they'll defend to the end. This one is a little different — no meat, no fuss, and absolutely no shortage of flavor. It's the kind of vegetarian chili that even the most dedicated carnivores at the table will go back for seconds on, and the secret is all in the layering.
It starts with good aromatics — shallots, garlic, cumin, and cinnamon — building a warm, fragrant base before the Pure Hatch Green Chile goes in and takes everything up a notch. Sweet potato and pumpkin add a natural sweetness and body that makes this chili thick, hearty, and deeply satisfying, while the chipotle chile in adobo brings a smoky heat that plays beautifully against all that richness.
This is a great recipe to make on a Sunday afternoon when you have a little time to let it simmer low and slow. The longer it cooks, the better it gets. Serve it with all the toppings — avocado, sour cream, shredded cheese, tortilla chips, a squeeze of lime — or keep it simple alongside a warm piece of cornbread. Either way, this chili is the kind of meal that earns a permanent spot in the weekly rotation.
