549 green chily recipes

Santa Fe blue corn casserole layers blue cornmeal batter with cumin-spiced pinto beans, green chilies, tomato sauce, and a generous topping of cheese. A Southwestern vegetarian-friendly bake with serious New Mexico flavor.

Casserole de Santa Fe layers spiced cornmeal cornbread batter with pinto beans, tomato sauce, and cheese for a hearty vegetarian Southwestern bake. Cumin and chili powder built in.

A delicious and tasty dish made with yellow split peas, spinach and a variety of spices.

Stovetop bean tamale pie with a spiced kidney bean and corn filling under a thick cornmeal crust. No oven needed, serves two, and comes together in one skillet.

Try something new with this exotic dish made of eggplant, peppers and tamarind paste.

Big-batch coarsely ground sirloin chili simmered low for 6 hours with bell peppers, celery, tomatoes, and green chiles. Beans optional. Serves 16 for chili night or game day.

Chickpeas simmered in a slow-cooked Spanish sauce of bell peppers, green chili, tomatoes, garlic, and parsley. A simple, vibrant vegetarian dish ready in 45 minutes.

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.

Mexican-style lasagna with ground beef, green chilies, corn, and cheddar cheese layered in a cumin-spiced picante tomato sauce. Topped with sour cream and olives.

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.

Mexican lentil casserole with brown rice, tomato paste, taco seasoning, and chili powder. A hearty, high-fiber vegetarian main dish baked until set.

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.

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.

Gado-gado is an Indonesian vegetable salad with steamed potatoes, carrots, cabbage, bean sprouts, and golden tofu, dressed in a warm coconut peanut sauce with chili.

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.