556 green chile recipes

Tex-Mex pork stew: slow-simmered pork shoulder with black beans, corn, green chiles, and chili spice. A dump-and-go stew for the crockpot or stovetop with bold southwestern flavor.

Quick hot potato salad with red potatoes, scallions, and creamy ranch dressing. Toss warm spuds with ranch, dust with paprika, garnish with chives for easy summer sides.

Beef and sausage chili built on a scratch-made ancho chile sauce, with green chiles, tomato, cumin and Mexican oregano. Rehydrated dried anchos give it deep, smoky flavor you can dial up to taste. No beans.

Flaky puff pastry layered with a creamy spinach, green chili, and cream cheese filling. Just 5 ingredients, cut into squares or diamonds for an easy appetizer or snack.

Spicy fat-free chili with chewy wheat berries, pinto beans, green chiles, and jalapeno relish. A fiery vegetarian chili with serious texture and zero added oil.

Chopped beef simmers with tomatoes, jalapeños, and beer for robust Southwestern chili that's better after resting an hour off the heat.

Lemony green lentils simmered with cumin, cinnamon stick, chili flakes, ginger, and whole lemon slices. A bright, vegan, one-pot Indian-style side dish ready in under an hour.

Thai-style stir-fried clams with chili paste, garlic, fish sauce, and fresh mint leaves. A fast, fragrant one-pot seafood dish with bold Southeast Asian flavors.

One-bowl black bean casserole with cornmeal, sweet corn, tomatoes, and mild green chiles baked until set. Lacto-vegetarian, low-fat, and simple enough for a busy weeknight.

Indian-spiced lentil stuffed peppers fill green bell peppers with red lentils, cumin, ginger, coriander, and chilies. A vegetarian main dish that's high in fibre, plant-protein packed, and bursting with flavor.

Red lentil dahl simmered with turmeric, green chili, and butter-fried onions. A simple vegetarian Indian classic finished with fresh lemon juice.

South Indian couscous patties made with ground urad dal, green chilies, ginger, mustard seeds, and curry leaves. Vegetarian, spicy, and shaped by hand.

A fragrant North Indian potato and pea curry simmered in a spiced tomato-onion gravy with turmeric, garam masala, and green chilies. Vegan, naturally gluten-free, and on the table in just 30 minutes with a pressure cooker.

A delicious accompaniment for any dish. Vary the number of chili peppers in the sauce according to personal taste.

Vegetable tamale pie with pinto beans, peppers, tomatoes, and melted cheddar under a yogurt-cornmeal biscuit topping. A vegetarian Tex-Mex casserole that swaps cornbread for a lighter tamale crown.

Hot cowboy beans: pinto beans simmered low and slow with salt pork, ham hock, onion, jalapeños, and chili powder. A Texas chuckwagon classic that gets better every day.