New Mexican Hatch Green Chile Stew

By Roy Glidden

Reed and I love getting out of the city and spending time in the desert. Our favorite pastimes are searching for rocks in the desert (we are rockhounds!) and cooking great plant-based meals after a hard day in the desert. Here is a recipe that I tossed together impromptu with ingredients we were lucky enough to have in the kitchen.  I love cooking Southwestern and chuck wagon-style foods while we are at our desert camp. It really suites the surroundings and sets the mood - especially when cooked over and served around the camp fire.

New Mexican Hatch Green Chile Stew

By Roy Glidden


30-ounce of fire roasted, skins removed, diced Hatch green chile’s (canned, frozen or fresh)

30-ounce can of Hatch Green Chile Enchilada Sauce

30-ounce can of pinto beans

10-ounce bag of frozen fire roasted yellow corn

6 cloves of garlic peeled and diced fine

2 cups of vegetable broth

12oz. package of (vegetarian) soy chorizo (Mexican sausage)

4 carrots, peeled and diced medium

1 large white onion, peeled and diced medium

Salt to taste

Beanfields Bean & Rice Chips for dipping and on the side for crunching


1. Peel and dice carrots, onion.

2. Transfer into a large heavy soup pan and sauté in vegetable oil until onions turn translucent.

3. Add garlic and sauté for 2 more minutes. Add soy chorizo, stir and sauté for another 2 minutes. Add corn and sauté another 2 minutes. Add the remaining ingredients, stir well and simmer on medium low heat until it comes to a boil.

4, Add salt to taste and add more or less vegetable broth to achieve a stew like consistency.

5. Return to a boil, then turn heat to low and serve when ready with some Beanfields Bean & Rice chips for dipping into the stew and for crunching on the side.