Crotalaria longirostrata, the chipilín, is a perennial legume that is native to Mexico and Central America.

Chipilín leaves are a common leafy vegetable in the local cuisines of southern Mexico, including Chiapas, Oaxaca, and Tabasco, and Central America, especially El Salvador, Honduras and Guatemala.

They can be boiled and served green, dried and used as an herb, or added to tamale doughs for color and flavor.

When the pods of the plant dry, they dehisce (split open), spreading the seeds over a wide area.

In the continental United States, chipilín is characterized as a noxious weed, perhaps because other members of the genus Crotalaria are toxic to cattle.