Slow Cooker Hatch Chili Burrito Bowls

In the realm of comfort food, few dishes can match the hearty appeal of burrito bowls, particularly when enhanced with the distinctive flavors of Hatch green chiles. These Spicy Slow Cooker Hatch Chili Burrito Bowls are not only a delightful feast for the senses but also a testament to the rich culinary traditions of Southwestern cuisine. Originating from the Hatch Valley in New Mexico, Hatch green chiles are revered for their unique blend of heat and flavor, making them a perfect addition to this vibrant dish.

Indulge in the vibrant flavors of Southwestern cuisine with these Spicy Slow Cooker Hatch Chili Burrito Bowls. This easy recipe combines the unique heat of Hatch green chiles with ground beef or turkey, black beans, and sweet corn, creating a hearty meal perfect for busy nights. The slow cooking method melds flavors beautifully, ensuring a satisfying and nourishing dish. Customize it to suit your taste and enjoy a delicious journey into flavorful comfort food!

Print Recipe Pin Recipe

Ingredients

For the Slow Cooker:

1 lb ground beef or turkey

2 cups Hatch green chiles, diced (fresh or canned)

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

1 can (15 oz) corn, drained

1 cup diced tomatoes (fresh or canned)

1 medium onion, diced

3 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

1 tsp chili powder

1 tsp salt (adjust to taste)

1/2 tsp black pepper

1 cup low-sodium chicken broth

For Serving:

Cooked rice or quinoa

Shredded cheese (cheddar or Mexican blend)

Fresh cilantro, chopped

Sour cream or Greek yogurt

Sliced avocado

Lime wedges

Instructions

Brown the Meat: In a large skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain any excess fat and transfer the meat to the slow cooker.

Add Vegetables: To the slow cooker, add the diced Hatch green chiles, black beans, corn, diced tomatoes, onion, and minced garlic. Stir until well combined.

Season: Sprinkle in the ground cumin, smoked paprika, chili powder, salt, and pepper. Pour in the chicken broth and mix everything together.

Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the flavors meld and the vegetables are tender.

Prepare the Rice/Quinoa: About 30 minutes before serving, cook your choice of rice or quinoa according to package instructions.

Serve: Once the cooking time is complete, fluff the Hatch chili mixture with a fork. Serve over a bed of rice or quinoa in bowls. Top with shredded cheese, fresh cilantro, a dollop of sour cream, sliced avocado, and a squeeze of lime juice.

Enjoy: Serve hot and enjoy a hearty, flavorful meal that brings a taste of the Southwest to your table!

Prep Time, Total Time, Servings: 15 mins | 6-8 hours | Serves 4-6