This is a vegetarian green chili that you find all over Colorado. Goes great over breakfast burritos, cheeseburgers, fried eggs or anything.

Recipe Summary

prep:
20 mins
cook:
51 mins
additional:
20 mins
total:
1 hr 31 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

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  • Line a baking sheet with aluminum foil; spread Hatch chile peppers on top.

  • Cook under the preheated broiler, turning once, until the skin of the peppers has blackened and blistered, 6 to 8 minutes. Transfer to a bowl and seal tightly with plastic wrap. Let cool, about 20 minutes. Peel and seed peppers; dice flesh.

  • Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in diced chile peppers and tomatoes. Cook until heated through, about 5 minutes. Sprinkle flour into the pot.

  • Pour broth into the pot; add cumin, chili powder, and salt. Bring to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.

Cook's Notes:

Substitute chicken broth for the vegetable broth if desired.

Use fresh or frozen chiles shipped from someplace like The Chili Guys. I personally use either Hot Hatch or Pueblo Hot. I also dump in the oil from the bags to add a little extra depth and heat.

Nutrition Facts

92 calories; protein 3.2g; carbohydrates 14.6g; fat 2.7g; sodium 685.3mg. Full Nutrition
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Reviews (11)

Most helpful positive review

Rating: 4 stars
11/19/2016
This is almost the same recipe that I make for Pork Colorado Green Chile. The only difference is I do not use chile powder and I use 4 cups chicken broth rather than 5 cups vegetable broth. I prefer it with pork and without the chile powder . Read More
(12)

Most helpful critical review

Rating: 1 stars
09/09/2019
This recipe is so insanely spicy that it’s inedible. Hatch Chiles are way too hot in these proportions. It should also be noted that you HAVE to wear gloves when slicing them. Otherwise your hands will be in agony for hours on end. Read More
15 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
11/18/2016
This is almost the same recipe that I make for Pork Colorado Green Chile. The only difference is I do not use chile powder and I use 4 cups chicken broth rather than 5 cups vegetable broth. I prefer it with pork and without the chile powder . Read More
(12)
Rating: 4 stars
10/29/2017
Really you don t use Hatch chilies to make a green chili in Colorado... you use a Pueblo chili so with that said this turned out wonderful using the meaty and firery Pueblo green chili. I am sure I changed the flavor profile some using New México dried red chili but that is how I like to make mine. Thank you for this wonderful recipe. Read More
(6)
Rating: 5 stars
03/11/2019
This is the best recipe I've found to make green chile. I use Pueblo chilies (how it should be!). I did this in the Instant Pot for 25 min and it tasted great! Read More
(5)
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Rating: 5 stars
09/13/2020
I like the addition of chili powder, I think it fills in a flavor gap that my vegetarian chili was missing. Trying it with or without cumin depending on preference. I like to blend half to have a smoother texture. If you can get Pueblo chilis that’s the way to go for a Colorado chili. Read More
(1)
Rating: 5 stars
09/16/2018
I made this as listed and it is very good for a sauce over burritos eggs etc. as listed. Yum! We wanted to eat it more as a soup/stew so once done and tasted we added some left over chorizo. Oh I did use chicken broth because I did not have vegetable broth. Thanks for sharing! Read More
(1)
Rating: 1 stars
09/09/2019
This recipe is so insanely spicy that it’s inedible. Hatch Chiles are way too hot in these proportions. It should also be noted that you HAVE to wear gloves when slicing them. Otherwise your hands will be in agony for hours on end. Read More
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Rating: 5 stars
08/30/2020
This was really good! I used hot hatch peppers and it was super hot, which we like but might be a bit much for some. Also, I used half chicken broth and half vegetable broth. Super good with my garden tomatoes and hatch peppers! Read More
Rating: 5 stars
12/25/2019
I reduced the broth by 1 cup and increased the green chiles to 1.5 lbs. I took it to a work build your own breakfast burrito potluck and got several requests for the recipe. Read More
Rating: 5 stars
08/13/2020
Excellent recipe. Cut the chili powder in half. Read More