2,120 green chili recipes

Vegetarian black bean chili made from scratch with dried beans, green chiles, and cumin, topped with a sharp red onion, tomato, and cilantro salsa. Slow-simmered for deep flavor.

La Piperade, a Basque pepper and egg dish with sauteed bell peppers, tomatoes, hot chili, and ham folded into softly set eggs. A rustic French-Basque brunch or supper.

Build-your-own grilled shrimp tostadas on crispy fried tortillas with refried beans, fresh guacamole, salsa, lettuce, and Mexican cheese. A fun, hands-on Mexican dinner that feeds a crowd in 40 minutes.

Authentic Singapore-style fried noodles with curry powder, dried shrimp, barbecued pork, bean sprouts, and egg shreds. A wok-tossed hawker classic loaded with smoky, spicy flavor.

These delicious meatless burgers have not only pleased the vegetarians, but the meat lovers also raved about how yummy they are!

Bafla are Rajasthani wheat dough balls boiled in spiced moong dal, then baked until cracked and golden. Break them open, drizzle with ghee, and pour the aromatic dal right over top for a soul-warming vegetarian meal.

Thai green papaya salad (som tum) with grated unripe papaya, green beans, cherry tomatoes, and peanuts in a spicy soy-chili-lemon dressing. Served with raw cabbage leaves for scooping.

Spicy Sichuan-style pork with peanuts, a fast wok stir-fry of cubed pork tossed in a fiery soy, rice wine, and chili sauce with toasted peanuts and dried chilies. Big heat, deep crunch, restaurant flavor at home.

Loaded vegetarian vegetable soup with broccoli, cauliflower, squash, potatoes, lima beans, corn, and peas in a cumin and chili-spiced tomato broth.

Hy's Georgia chain-gang chili: a three-meat marathon chili with burgundy-marinated beef, ground pork, and poached chicken, simmered three hours with three kinds of chiles, beer, and Sauterne.

Make-ahead brunch egg casserole with sourdough bread, cheddar, Swiss cheese, and green chilies baked in an egg custard. Assembled the night before and baked the next morning.

Mexican chicken lasagna layered with chili-cumin enchilada sauce, cilantro-laced cottage cheese filling, and sharp cheddar with Monterey Jack. A 9x13 crowd dinner.

This hearty vegetarian three-bean chili is loaded with mushrooms, roma tomatoes, and earthy cumin. Chickpeas, kidney beans, and pinto beans simmer for hours in a rich, smoky broth.

Bay scallops and cashews stir-fry in tangerine peel, sherry, and chili sauce for a fast Chinese restaurant-style dinner. Wok-cooked seafood ready in 5 minutes once prep is done.

Chinese sesame noodles tossed in a tahini sauce with soy sauce, rice vinegar, chili paste, ginger, and sesame oil. Served with steamed peas and ready in 25 minutes.

Thai devilled crab salad stuffed into Roma tomato halves with lemongrass, fish sauce, lime juice, mint, and chili. A no-cook, elegant appetizer with bold Southeast Asian flavor.