2,230 chile red recipes

Vegetarian black bean chili burgers made with quinoa, cilantro, bell pepper, and warm spices. Crispy on the outside, hearty inside. Ready in 30 minutes with all the fixings.

A savory dish that can be made with the convenience of having a crockpot in your kitchen.

Amazing lasagna, I exaclty followed up every step of the ingredients, it was almost perfect, will denfinitely make it again and again.

Serious comfort food that makes great heat and serve leftovers. Bacon Mac n' Cheese.

Deep-fried chicken chunks in a water chestnut flour batter, tossed with crispy peanuts and scallions in a fiery sauce of chili-garlic paste, dark soy, red vinegar, and sesame oil. Authentic Chinese restaurant-style kung pao.

Tex-Mex quiche loaded with taco-seasoned ground beef, cheddar, and chiles in a flaky pie shell, baked in egg custard and topped with fresh guacamole. Brunch meets taco night.

Homemade potstickers from scratch: hand-rolled dough wrappers filled with pork, napa cabbage, ginger and water chestnut, pan-fried crisp then steamed tender. Served with a soy, chili oil and vinegar dipping sauce.

Emily's bean soup simmers seven dried beans and lentils with a meaty ham bone, tomatoes, and vegetables into a thick hearty pot. Old-fashioned cold-weather comfort.

Dress up your chicken for dinner with this recipe that uses a variety of spices to create an extravagant taste.

Authentic enchiladas verdes with poached shredded chicken, fresh tomatillo-serrano salsa verde, Monterey Jack, and sour cream. A from-scratch Mexican classic.

Kung Pao chicken: authentic Sichuan stir fry with velveted chicken cubes, blackened dried red chiles, scallions, and roasted peanuts in a glossy sweet-sour sauce. The real deal, not the sweet American version.

Italian-style jalapeño chili with hot Italian sausage, ground chuck, fennel, red wine, and three kinds of peppers. A sturdy bowl for game day or cold-weather feeding.

Tandoori tofu brochettes marinate extra-firm tofu overnight in a saffron yogurt tandoori spice paste, then grill on skewers with red onion, mushrooms, peppers, and cherry tomatoes. A vegan twist on classic tandoori cooking.

Red Snapper Veracruzana(Huachinango a la Veracruzana) recipe

Barbecued tempeh baked in a homemade molasses-mustard sauce with cumin, coriander, and cayenne. A hearty vegetarian main served over rice or stuffed in pita.

Chicken pumpkin chili simmers cubed chicken breast with pumpkin, beer, pinto beans, and a touch of cocoa for surprising depth. A 45-minute fall chili that rewards a single quiet pot.