486 white chili recipes

A hot and tasty salsa that tastes amazing on sandwiches, in wraps or with tortilla chips.

Italian-style pickled artichokes preserve tender artichoke hearts in herbed olive oil with garlic, bay, basil, oregano, and optional chiles after a two-stage vinegar cure.

Anasazi and pinto beans with hominy and roasted green chile, a slow-simmered Southwestern bean pot built on heritage legumes and fire-roasted Anaheims. Vegan, frugal, and deeply Pueblo-rooted.

Menudo is a beloved Mexican tripe and hominy soup with garlic, chili powder, and a touch of brown sugar. A simplified weekday version of the iconic Sunday cure-all.

Mexican shrimp in chipotle sauce with broiled tomatoes, white wine, and lime-marinated shrimp. Smoky-spicy seafood main from the kitchens of central Mexico.

Salsa Mexicana (pico de gallo) with fresh tomato, white onion, serrano chilies, and cilantro. A raw, chunky Mexican table salsa best made right before serving for maximum crunch and freshness.

Thai fried tofu triangles with a sweet-sour peanut dipping sauce made from vinegar, sugar, chili powder, and ground roasted peanuts. A crispy vegetarian appetizer.

Vortex firehouse chili, a bold beef and black bean chili spiked with amber ale and smoky pureed chipotle peppers. Deeply spiced restaurant-style chili with cumin, coriander, and fresh cilantro.

Cumi-Cumi Isi is Indonesian stuffed squid filled with seasoned red snapper and simmered in a fragrant coconut milk sauce with lemongrass, chili, and candlenuts. Rich, tender, and deeply aromatic.

Green corn tamales made from fresh corn ground with Monterey Jack cheese, whipped with lard and butter, filled with roasted green chiles and cheddar, steamed in the husks.

Spicy black bean soup built on sautéed onion, garlic, and jalapeño with cumin and chili powder. A 35-minute one-pot vegetarian weeknight dinner, finished with lime and cilantro for a bright Tex-Mex kick.

Pickled hot red peppers: whole small chilies canned in vinegar brine with garlic, allspice, peppercorn, and bay leaf. Topped with olive oil and processed for shelf-stable storage.

Steamed mussels in a spicy tomato, white wine, and red chilli sauce with garlic and spring onions. Serve with crusty bread to soak up every drop of the broth.

Pickled cauliflower with pearl onions in a tangy mustard-seed brine. Crunchy, bright, and fiery from a single red chili. A classic canning recipe perfect for antipasto plates.

Moroccan tomato soup thickened with peanut butter and fired up with cumin, cayenne, and chili. A creamy, vegan-friendly bowl with a tangy splash of vinegar and real warm-spice depth.

Smoky ancho and fiery chipotle chilies form a bold spice crust on tender pork loin, slow-roasted in a clay pot with sweet onions until fall-apart tender.