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Before you even begin layering your ingredients in the crockpot, it is essential to start with a solid foundation. Sautéing onions and garlic is a time-honored technique that enhances the depth of flavor in your Slow-Cooked Hatch Chili Veggie Stew.

Crockpot Hatch Chili Veggie Stew

Warm up your cooler months with a delightful Slow-Cooked Hatch Chili Veggie Stew. This hearty and comforting dish showcases the unique flavors of Hatch green chilies, combined with fresh vegetables and black beans for added protein. Easy to prepare and perfect for meal prepping, this stew is a nutritious option that packs in flavor and health benefits. Enjoy the rich taste that develops over time and savor the cozy warmth in every bowl. Perfect for family dinners or a satisfying solo meal!
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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 into half-moons

2 medium carrots, sliced into rounds

1 red bell pepper, diced

1 cup corn (fresh off the cob or frozen)

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

1 can (15 oz) diced tomatoes, including their juice

4 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder (adjust for desired spice level)

Salt and pepper to taste

2 tablespoons olive oil

1 tablespoon fresh lime juice

Fresh cilantro, for garnish (optional)

Avocado slices, for serving (optional)

Instructions
 

Prepare the Hatch Chilies: If you haven't done so, roast the Hatch green chilies over an open flame or under a broiler until the skins are charred. After roasting, place the chilies in a plastic bag for about 10 minutes to steam. This will make peeling them easier. Once cooled, peel off the charred skins, remove the seeds, and chop the chilies.

    Sauté the Base: In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent. Then, stir in the minced garlic and cook for an additional 1 minute, allowing the garlic to become fragrant.

      Add Veggies to the Crockpot: Transfer the sautéed onions and garlic to your crockpot. Introduce the chopped Hatch chilies, diced zucchini, sliced carrots, diced red bell pepper, corn, black beans, and diced tomatoes to the mix. Stir all the ingredients together to ensure they are well distributed.

        Season the Stew: Pour in the vegetable broth, then add the ground cumin, smoked paprika, chili powder, and season with salt and pepper to taste. Stir everything together until well combined, making sure the spices are evenly distributed throughout the mixture.

          Slow Cook: Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors have melded beautifully.

            Finish & Serve: Once the cooking time is up, stir in the fresh lime juice just before serving to add a zesty brightness to the stew. Taste and adjust the seasoning with additional salt or pepper if needed. Serve the stew hot, garnished with fresh cilantro and slices of avocado for an extra creamy texture.

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

                Enjoy this hearty and flavorful Slow-Cooked Hatch Chili Veggie Stew as a perfect comforting dish for any day!