919 chili pepper recipes

This is a flavorful and mildly spicy chili recipe. Best served with a side of bread!

A gourmet vegan black bean chili loaded with chanterelle and shiitake mushrooms, five types of chiles, spelt berries, fresh corn, and dried sour cherries. Simmered in tomato and orange juice for layers of earthy, smoky, sweet heat.

Food processor salsa made with roasted green chiles, canned tomatoes, green onions, garlic, dried red chili, and cilantro. No cooking required, just pulse and serve with chips.

Quick white bean chicken chili loaded with green chiles, cumin, and a bright hit of lime and cilantro. One pot, 40 minutes, feeds 8 hungry people.

Light summer soup brimming with fresh corn, ripe tomatoes, zucchini, and Anaheim chiles in chicken broth. Loaded with fresh basil and finished with sour cream and cilantro.

Baingan Bartha is a vegetarian dish from Indian and Pakistani cuisine. It is a Bhurta (minced vegetables) made from eggplant (Baigan), which is grilled over charcoal or direct fire to impart a smoky flavor to the flesh of the eggplant and then cooked with spices and vegetables. Usually serve it with Chapati or boiled rice.

Walt Disney's personal chili recipe with dried pinto beans, ground beef, tomatoes, and a spicier variation. Slow-simmered from scratch, straight from Mickey's Gourmet Cookbook.

A delicious and tasty dish made with yellow split peas, spinach and a variety of spices.

Fried chicken breasts rubbed in ancho peppers: chicken slathered in a rich ancho chile paste, then dredged in a chili-spiked cornmeal coating for a shatteringly crisp, Southwestern-spiced crust. A bold twist on classic fried chicken.

From-scratch beef chuck chili with dried pinto beans, blended vegetables, tomato paste, and a slow 3-hour simmer. A big-batch recipe built for deep, layered flavor.

Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.

Southern pot likker chili built on collard-green broth with smoked chuck, ground beef, pintos, chipotle, habanero, and a splash of beer. Long-simmered, deeply smoky, bowl-licking good.

Chhole alu: North Indian chickpeas and potatoes in a tangy-spicy gravy with jaggery, tamarind, garam masala, and green chiles. A Punjabi street-food classic made vegetarian and satisfying.

Old Ebbitt Grill's white bean chili: tender navy beans simmered with peppers, cumin and chili powder, topped with thinly sliced spice-rubbed roasted chicken, salsa, sour cream and cilantro. A copycat of the DC landmark's signature bowl.

Guacamole-stuffed tomato cups with avocado, green chiles, onion, and lemon juice, topped with crumbled bacon on a bed of lettuce. A fresh Mexican-inspired appetizer salad.

Southwestern bean stew with Anasazi and pinto beans, hominy, and roasted green chiles. Slow-cooked until creamy, hearty, and deeply satisfying.