919 chili pepper recipes

Mexican lentil casserole with brown rice, tomato paste, taco seasoning, and chili powder. A hearty, high-fiber vegetarian main dish baked until set.

This delicious turkey is easy to make and keeps well in a freezer.

Hearty vegetarian pot pie packed with pinto beans, chickpeas, mushrooms, corn, and chili peppers under a golden biscuit crust. Miso and tomato paste add deep, savory umami to every spoonful.

Turkey nachos layer seasoned refried beans, cumin-spiced turkey with green chilies, and melted Monterey Jack over crisp corn chips. A clever way to use leftover holiday turkey.

Traditional Indian murga curry with bone-in chicken simmered in a ginger-garlic tomato masala finished with a splash of vinegar. Simple, rustic, and ready in 25 minutes flat.

Slow cooker Texas chili soup with ground turkey, kidney beans, stewed tomatoes, green chilies, and a bold cumin-chili spice blend. Dump-and-go comfort in a bowl.

This quick Mexican bean dip is packed with flavor. It can be a dip or a filling to make burrito. Within about 10 minutes, you will be able to enjoy a quick delicious meal.

A cold tuna pasta salad with green chiles, horseradish mayo, green olives, and avocado tossed in shell pasta. Let it sit 2 hours for the flavors to meld.

Indian okra and tomato curry (bhindi subji), sautéed and simmered in a turmeric-tomato sauce with fresh cilantro and green chiles. A vegan weeknight curry that comes together in one pan.

Crunchy dill pickled okra with garlic and hot peppers. Water bath canned for shelf-stable Southern snacking that beats any store-bought jar.

Pork tenderloin rubbed with toasted cumin, chili powder, and cinnamon for a Latin-spiced crust that grills up smoky and tender.

Red chile pesto clams with ancho and dried red chiles, roasted garlic, pine nuts, and oregano blended into a smoky, spicy pesto spooned over steamed clams. A Mexican-Italian fusion seafood bowl.

Sri Lankan curried cashew nuts simmered in coconut milk with turmeric, fenugreek, curry leaves, and fresh chili. A traditional kadju curry that's vegan and richly spiced.

Barbecue baked beans with pinto beans, chili powder, brown sugar, mustard, and apple cider vinegar. Baked uncovered until thick and caramelized. Smoky, tangy, and completely meatless.

Slow-simmered beef chuck chili with dried red chiles, tomato paste, and kidney beans that rests 24 hours before serving for deep, concentrated flavor.

This tasty side dish made with pinto beans, salt pork and jalapeno peppers goes great with rice or even bread bowls.