Award Winning Plant Based ChiliBy chef-Julia.comI 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.
Plant-Based Creamy Hatch Potato Corn ChowderBy chef-Julia.comI bought a lot of roasted Hatch chiles, which are in season right now. They are packed into individual servings in my freezer and will last for several months. The smoky and spicy qualities of these chiles add a depth of flavor to plant-based dishes.
Plant-Based Hatch Tofu TacosBy chef-Julia.comRoasted Hatch green chiles and bright cilantro combine to flavor crumbled tofu and create this colorful and spicy taco filling. The filling can also be used with burrito bowls, for tofu scramble with potatoes of placed inside a whole wheat tortilla for a wrap or burrito.
Hatch Chile Rice and BeansBy chef-Julia.comThis is a quick and easy recipe, adapted from the Green Chile Rice with Black Beans in the Forks Over Knives Cookbook, but using the in-season Hatch chiles which are being roasted and sold at our local Central Market and prepared rice. You can also find roasted Hatch green chiles in cans or jars. Costco has a very good roasted Hatch chile sauce, sold in jars, that can also be used. Packaged or frozen brown rice and canned black beans make this dish easy to prepare on a busy day. I like to keep a package or two of Trader Joe's frozen organic brown rice on hand, as well as their organic black beans. Fresh lime juice squeezed on at the end adds an unexpected brightness to this dish.