919 chili pepper recipes

Chernobyl Chili: a big-batch ground beef and red kidney bean chili with 4 tablespoons of chili powder and serious heat. Cooked in the microwave then served from the crockpot. Built for a crowd.

Steamed vegetable curry over brown rice with a quick ginger-lime sauce. A 30-minute vegan main with bright, crisp vegetables and an aromatic Indian-spiced finish.

A succulent dish that brings some variety to dinner and a tantalizing flavor everyone will enjoy!

A 30-minute vegetarian cauliflower curry with potatoes simmered in a spiced tomato sauce with mustard seeds, curry leaves, turmeric, and fresh cilantro. Bright, warming, and naturally low in fat.

A classic Chinese sichuan stir-fry. There are lots of notes in this dish, spicy, sweet, fermented taste from soy bean paste, and Asian symbol flavor from garlic, ginger and scallions. In China, the eggplant is usually fried in a good amount of oil under a high temperature, and sometimes people add some minced pork to add flavor. It's a delicious and popular dish that you can find at every Chinese restaurant in China.

Black bean and chicken chili simmers tender chicken breast, black beans and sweet red peppers in a spiced tomato base splashed with beer for depth. A lighter, quicker chili ready in about 45 minutes.

Creamy, spicy, slightly sweet and sour peanut sauce makes this scrumptious Asian-style cabbage salad. The salad can be made one day in advance, simply wrap it up and refrigerate overnight. Next day it will be even more delicious.

Hearty bean soup combines kidney beans, sweet corn and tomatoes in a chili-cumin spiced broth, topped with shredded cheddar. A 35-minute pantry meal that feels like it simmered all day.

Vegetarian Pad Thai with rice noodles, scrambled eggs, mung bean sprouts, grated carrots, and crushed peanuts in a tangy lime-fish sauce. Ready in 30 minutes.

A quick, easy and tasty one pan meal is perfect for a weeknight supper. Feel free to add whatever veggies you have on hand.

Completely different recipe than Jamaican or Spanish ones. I used few known methods to make beans easier to digest. They all work very well not to make music.

Chunky vegetarian chili packed with kidney beans, pinto beans, corn, and rice cooked right in the pot. Mexican-style tomatoes plus chili powder and cumin make a hearty one-pot meal in 45 minutes.

Bhopali roti from central India: a flavored whole-wheat-and-rice-flour flatbread enriched with cashews, cumin, cilantro, green chiles, and saffron-infused milk. The royal cousin of everyday roti.

Bold, briny spaghetti alla puttanesca with San Marzano tomatoes, capers, black olives, and anchovies tossed in garlicky olive oil. This quick Italian pasta dish hits the table in 40 minutes with layers of salty, savory depth in every forkful.

A delicious yet refreshing salad! The dressing is amazingly flavorful.

Moosewood-style vegetarian chili with kidney beans, bulgur wheat, fresh tomatoes, peppers, and a warm chili-cumin spice mix. A hearty, protein-rich plant-based main from the iconic Ithaca cookbook tradition.