Creamy Vegan Slow-Cooked Hatch Chili

It’s hatch chili season, and I was so excited to find them in my local Trader Joe’s that I tossed a bag into my cart without thinking about how I’d put these summer treats to use.  If you’re looking for a fresh plant-based meal idea, read on!


New Mexican “Christmas Style”

stick to the Mild Green Hatch Chili for this dish!

“Christmas” in July (or August)

Native to Hatch, New Mexico, these chilis are long and green, and can be very spicy to mind. They can be allowed to ripen and redden, then dried out. Both the fresh green and dried red chilis are used to make amazing sauces that are served on many New Mexican dishes, and if you can’t decide which to enjoy, you can just have it “Christmas style” and go half and half, as I did while visiting Santa Fe and Taos this past spring. 

Cool it off with this Creamy Chili

Back at home with my summer bounty of mild green hatch chilis, I realized that I’ve mostly heard about using the peppers in meaty dishes. So I took to the internet to find some ideas, and discovered that they are often used in stews or chilis.

I ended up being inspired to haul out my slow cooker and make a vegan version of a white chili, which can also be served as a dip, taco filling, or layered into a casserole. The slow cooker lets all the flavors come together without heating up the kitchen, which is nice when it’s above 90 degrees outside. If you don’t have one, you could certainly make this on the stovetop on low heat and just stir regularly.

This dish is pretty simple to put together. With the beans and almond dip, it’s a hearty, protein-rich, delicious, plant-based way to enjoy hatch chilis. I used a few different Trader Joe’s products in this dish, so I hope you have one near you to enjoy this too!


About 8 hatch chilis, seeded and chopped

1 red onion, diced

2 cans pinto beans, drained

1 can artichokes, drained and chopped

½ jar Trader Joe’s Artichoke Antipasti

1 tub of Trader Joe’s Jalapeño Almond dip

Scant vegetable broth or water


Put all ingredients into your slow cooker and mix. You can add a little veggie broth or water to help it mix together a little more. Cook on slow for about four hours, stirring every 20-30 minutes or so. Enjoy as a chili, dip, taco filling, in a casserole, or any other creative way you’re inspired to share this creamy, veggie treat. You could also top it with plant-based cheese if you like.