Hatch Chile Recipes

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Hatch ’em while you can! Emily, from One Lovely Life, shows us how to cook tasty hatch recipes that are perfect for game day or large get-togethers.

Cowboy Caviar Bean Dip

Game Day Cowboy Caviar Bean Dip Combine classic bean dip with corn salsa to make the BEST double-decker dip around! Grab a bag of Sprouts tortilla chips and dive in!


For the bean layer:
  • 1 16-oz. can Sprouts Organic Fat Free Vegetarian Refried Beans
  • 4 Tbsp. Sprouts Hatch Green Chile Salsa
For the corn salsa layer:
  • 2 Ears Corn, cooked (Optional: grilled—see below)
  • 1 med. Avocado, peeled, pitted and diced
  • 1 cup Grape tomatoes, diced
  • 1/2 cup Sprouts Organic Black Beans, drained and rinsed
  • 1/4 cup Red onion, minced
  • 1/4 cup Fresh Cilantro, minced
  • 1-2 Tbsp. Jalapeno (optional)
  • 1/2 tsp. Sprouts Chili Powder
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper


  1. First, prepare the bean dip layer. In a medium bowl, combine 1 can Sprouts refried beans and 4 tablespoons Sprouts Hatch Green Chile Salsa.
  2. Stir refried beans and salsa to mix well (refried beans should be more spreadable), and spread bean dip out over the bottom of a 2 quart baking or serving dish (8×8 square or oval shaped). Set aside while you prepare corn salsa layer.
  3. Next, prepare the corn salsa layer. If grilling the corn (optional), heat an indoor grill pan over medium heat and place 2 ears corn on the preheated pan. Cook 2-3 minutes per side, rotating until corn has char marks.
  4. Allow the corn to cool slightly, then slice the corn off the cob. To do this, stand an ear of corn upright on an end and run a knife down the sides of the cob until all the corn is removed. Repeat with second ear of corn.
  5. While the corn is grilling, add 1 diced avocado to a medium bowl and coat with 2 tablespoons fresh lime juice. Stir to coat well, as the lime juice will help prevent the avocado from browning.
  6. Add cooked corn to the avocado and lime mixture. Add 1 cup diced grape tomatoes, 1/2 cup drained and rinsed Sprouts black beans, 1/4 cup minced red onion, 1/4 cup minced cilantro, and 1-2 tablespoons minced jalapeno (if using) to the bowl. 
  7. Sprinkle 1/2 teaspoon Sprouts chili powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper over the corn and vegetable mixture and stir to combine the corn salsa well.
  8. Pour the corn salsa layer into the serving dish over the prepared bean dip layer, gently spreading the corn salsa out evenly.
  9. Cover and refrigerate until ready to serve.

Slow Cooker Tailgate Chili

Simple Slow Cooker Chili is perfect for feeding a crowd on game days or chilly nights. Plus, the slow cooker does the work, so you can sit back and enjoy your afternoon!


  • 4 Slices Sprouts Bacon, diced (Organic Turkey Bacon or Old Tyme Smoked Bacon)
  • 3 Links (about 1 1/4 lb.) Sprouts Butcher Shop Hatch Green Chile Chicken Sausage, casings removed
  • 1 med. Onion, diced
  • 1 Red bell pepper, diced
  • 1  Green bell pepper, diced
  • 2  15-oz. cans Sprouts Organic Pinto Beans, drained
  • 1  15-oz. can Sprouts Organic Kidney Beans, drained
  • 2  15-oz. cans Sprouts Fire-Roasted Diced Tomatoes
  • 1 6-oz. can Sprouts Tomato Paste
  • 1 4-oz. can Sprouts Diced Green Chiles (don’t drain)
  • 2 Cloves garlic, minced
  • 2 Tbsp. Sprouts Chili Powder
  • 1 1/2 tsp. Sprouts Ground Cumin
  • 1/2 tsp. Sprouts Smoked Paprika
  • 1/2 tsp. Salt
  • 1/2 tsp. Pepper
  • 3 cups Sprouts Organic Low-Sodium Vegetable Broth
  • Optional: 3-4 Tbsp. minced cilantro, for garnish


  1. In a medium pan, cook 4 slices diced bacon over medium heat until browned and crisp. Place cooked bacon in the crock of your slow cooker, drain any excess fat from the pan, and return pan to the stovetop. 
  2. If you haven’t already, remove and discard casings from 3 Links Hatch Green Chile Chicken Sausage. Add sausage to the same pan you used for the bacon. 
  3. Cook sausage 5-7 minutes over medium heat, or until completely cooked through and no pink remains.
  4. Add cooked sausage to the crock of the slow cooker, along with the bacon.
  5. Add 1 diced onion, 1 diced red bell pepper, and 1 diced green pepper to the slow cooker.
  6. Add 2 cans drained pinto beans, 1 can drained kidney beans, 2 cans fire-roasted tomatoes, 1 can tomato paste, and 1 can green chiles to the slow cooker.
  7. Add 2 cloves garlic, 2 tablespoons chili powder, 1 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon pepper to the slow cooker.
  8. Pour 3 cups vegetable broth over the ingredients in the slow cooker and stir with a spoon or spatula to combine well.
  9. Place lid on slow cooker and cook chili 6-8 hours on LOW or 3-4 hours on HIGH.
  10. Remove lid, stir chili with a spoon, and garnish with cilantro, if desired.