486 white chili recipes

Panfried Chicken with Ancho Chiles & Mushrooms recipe

New Orleans garlic rosemary shrimp sauteed with a whole head of garlic, white wine, lemon, and a dash of nutmeg, served over buttered fettuccine. Ready in 30 minutes.

Five-alarm salsa made with tomato purée, green chilies, onion, garlic, and lime, then water-bath canned for shelf-stable pantry heat. Five ingredients, two pints, serious kick.

Garlicky Italian broccoli sautéed with red pepper flakes and white wine turns everyday vegetables into a vibrant side dish in 20 minutes.

Fried Beancurd with Sweet Nut Sauce (Tao Hou Tod) recipe

Lentejas en adobo is a rustic Mexican lentil and pork stew simmered in a smoky ancho-chili adobo with plantain, pineapple, and warm spices. Thick, savory, and deeply layered.

Green chili con carne with cubed pork loin braised in tomatillos, fresh green chilis, cumin, and white wine in a pressure cooker. A New Mexican-style green pork stew.

Ham and hominy chowder with cubed red potatoes, sweet peppers, green chilies, and creamy milk. Southwestern-style chowder that doubles as leftover ham repurposing.

Eight pepper beef chili loaded with chipotles, habaneros, poblanos, jalapeños, anchos, and more. A slow-simmered, layered-heat chili that brings serious fire.

Mexican baked beans, dried white beans baked low and slow in a tomato sauce with jalapenos, bell pepper, onion, chili powder, cumin, and a touch of molasses. Vegetarian, dairy-free, deeply spiced.

Mini Reuben appetizers on toasted white bread with corned beef, sauerkraut, Swiss cheese, and a horseradish-chili mayo. Bite-sized party snacks baked until the cheese melts and bubbles.

Slow-simmered beef chuck chili with layers of dark chili powder, serrano peppers, and sazon. A bold, beanless Texas-style bowl that builds heat in stages.

Roasted tomato salsa with jalapenos, garlic, white onion, cumin, and cider vinegar. Oven-roasting concentrates the tomato flavor for a smoky, slightly chunky salsa that beats any jar.

Pollo Loco-style chicken marinade with fresh lemon and orange juice, chili sauce, garlic, and hot sauce. Marinate 4 to 24 hours, then grill for smoky, citrusy results.

Pressure cooker collard greens with butter beans, white wine, bay leaves, and fresh hot peppers. Southern comfort without the ham hock, ready in 30 minutes.

Charcoal-grilled hard-shell crabs brushed with Thai chili paste, tomato, and garlic olive oil, served with corn grilled in the husk. A summer cookout feast with an East-meets-West kick.