476 white chili recipes

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.

Thai-inspired mollusk pan roast with shrimp, mussels, and clams in a coconut milk-lemongrass broth with ginger, chilies, and white wine. Oven-finished in a Dutch oven.

Grilled chicken breasts marinated overnight in lemon juice, white wine, mild chili powder, nine cloves of garlic, shallots, honey, soy, and oregano. Big flavor, mild heat.

Crisp grilled prawns glazed with lemongrass and ginger meet julienned green mango tossed in a tangy Thai dressing. Every bite balances bright lime, crunchy peanuts, and fresh herbs.

A hearty Baja-style seafood stew loaded with clams, shrimp, fish, and crab simmered in a citrusy tomato broth with green chiles and white wine.

Red Snapper, Veracruz (Huachinango Ala Veracr) recipe

Thai stir-fried squid with fresh red chilies, garlic, ginger, fish sauce, and oyster sauce. Pla Mung Pad Prig delivers tender squid with serious heat in under 15 minutes of cooking.

Farfalle pasta with broccoli pine nut pesto made from blanched broccoli, garlic, olive oil, and white wine vinegar processed into a coarse green sauce with red pepper flakes.

This savory and succulent chili is made with beef, white kidney beans and chickpeas.

Preserve summer's bounty with this big-batch pickled vegetable recipe. Carrots, cauliflower, green beans, peppers, celery, and olives in a tangy vinegar brine with mustard seed and turmeric. Makes 20 pints.

A layered Mexican tortilla casserole with spinach, corn, zucchini, and Monterey Jack in a smoky roasted green chili-tomato sauce. Think vegetarian enchilada lasagna, stacked and baked.

Thai-style plain fried rice with tofu, garlic, soy sauce, and white pepper, served with fresh cucumber, cilantro, chilies, and lime wedges.

Pork chili with artichoke hearts and white beans: a Mediterranean-leaning chili with cumin, oregano, white wine, and roma tomatoes. Lemon juice and cilantro hit at the end for brightness.

Hearty lentil nut loaf with walnuts, whole wheat bread crumbs, sage, and horseradish baked into a sliceable loaf. A protein-packed plant-based main that rivals meatloaf.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Cold red beans and rice salad with cilantro, lime, cumin, and chili powder. Zesty Tex-Mex style make-ahead dish, great for picnics and meal prep.