2,120 green chili recipes

Vegan huevos rancheros bakes a tofu-soymilk omelet smothered with a chunky tomato-mushroom-pepper ranchero sauce. Egg-free, dairy-free Mexican breakfast with high protein.

Cheesy, moist and packed with flavors. This Mexican cornbread casserole is a delicious one-dish meal or can be a side dish served with a main course.

Bhindi curry with okra simmered in a fragrant spice blend of mustard seeds, fenugreek, cumin, and turmeric fried in mustard oil. An authentic Indian okra dish.

Grilled filet mignon sliced thin and marinated in chili paste, fish sauce, and vinegar, then served over crisp lettuce with cucumber-papaya rolls and a zesty lime dressing.

Layered Mexican beef casserole with tortillas, creamed corn, enchilada sauce, green chiles, and two cheeses. A crowd-feeding Tex-Mex bake that assembles in minutes.

Traditional Indian chickpea masala slow-simmered with cumin seeds, turmeric, asafetida, green chili, and fresh ginger. Finished with lemon juice and cilantro for a bright, warming bowl.

Thai-style grilled beef salad with charred sirloin over crisp romaine, cucumber, radishes, and herbs, tossed in a fiery fish sauce and chili dressing. A bright summer main in 30 minutes.

Mexican-style bow ties: hearty pasta salad with seasoned ground beef, kidney beans, corn, tomatoes, cheddar, and a zippy yogurt-salsa dressing, topped with crushed tortilla chips. Warm or cold crowd-pleaser.

If you just through the door, try this easy-to-follow crockpot recipe that will have dinner ready in no time!

Hearty three-bean chili con carne with lean beef, roasted peppers, and warm spices for crowd-pleasing game day dinners that serve 12 from one pot.

Salmon Creole casserole: canned salmon, tomatoes, onion, green pepper and chili powder simmered together, then baked under buttery breadcrumbs and melted cheese. Pantry-friendly Louisiana comfort food.

Green tomato soup with garlic, ginger, and cumin pureed smooth and finished with coconut milk. An Indian-inflected way to use up unripe tomatoes from the late-summer garden, garnished with yogurt, cashews, and cilantro.

Crispy deep-fried shrimp tossed in a fiery pungent sauce with garlic, ginger, Thai chili paste, and lemon. Better than takeout and ready in under an hour.

Southern pot likker chili built on collard-green broth with smoked chuck, ground beef, pintos, chipotle, habanero, and a splash of beer. Long-simmered, deeply smoky, bowl-licking good.

30-minute vegetarian chili with kidney beans and great northern beans simmered in tomato sauce, spooned over fluffy rice. Quick, low-cal, and full of flavor.

Restaurant-style Szechuan shrimp flash-fried in peanut oil and tossed in a fiery chili-hoisin sauce with ginger, garlic, and dried chilies. An authentic Chinese wok recipe with serious heat.