5,132 chile recipes

Light linguine tossed in a tarragon-shallot sauce with thinly sliced sea scallops and tender asparagus. A spa-cuisine pasta that delivers restaurant flavor without the heavy cream.

A retro layered casserole with crunchy corn chips, Monterey Jack, and a spiced tomato-chili sauce bound with an egg and cream custard. Topped with sour cream and melted cheddar for a rich, bubbly vegetarian bake.

Southwest meatball supper with chili-spiced beef meatballs in taco sauce and fresh tomatoes, served over shredded lettuce with cheese, avocado, and tortilla chips. A taco salad meets meatball dinner.

DO NOT attempt this recipe in a crockpot, since no evaporation takes place there.

Baked chicken drumsticks coated in a sticky honey-ketchup glaze with five spice powder, Worcestershire, and chili sauce. Finger-licking glazed drumsticks great hot or cold.

Low-fat eggplant barley bake loaded with mushrooms, tomatoes, and chili sauce. A one-pan vegetarian main dish with hearty whole grains and tender sauteed vegetables.

Spiced black beans with cumin, coriander, ginger, and fresh green chili, cooked dry-curry style with bell peppers, carrots, peanuts, and orange slices. A vegan main with bold flavor.

Toss cereal, pretzels, Bugles, and corn chips with butter and bold spices, then bake low and slow for an addictive party snack mix coated in Parmesan.

South Indian vegetable kurma with eggplant, carrots, peas, beans, and potatoes in a fresh coconut-chili-poppy seed paste. A fragrant vegetarian curry finished with tomatoes and yogurt.

A fragrant South Indian curry sauce made from split peas pureed with green chilis, tempered with popping mustard seeds and curry leaves, then simmered in creamy coconut milk. Spicy, silky, and ready in an hour.

South Indian upma made with cream of wheat, mustard seeds, urad dal, cashews, green peas, and green chilies. A savory, spiced breakfast or snack that comes together quickly.

Roasted citrus chicken marinated overnight in lemon, lime, and orange juice with cumin and crushed red pepper. Basted until golden with roasted Vidalia onions.

Low-fat garden vegetable scramble with egg substitute, bell peppers, celery, chives, and nonfat cheddar. A quick, healthy breakfast with no added oil or butter.

String beans and coconut koora, a South Indian stir-fry with green beans, toasted chana dal, urad dal, mustard seeds, and coconut. A quick vegetable side dish with a crunchy tadka topping.

A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu.

Mexican bean dip made in the microwave with blended beans, sharp cheddar, chili powder, and crispy bacon on top. Hot, smoky, and ready in 25 minutes.