3,636 chili pepper recipes

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.

Cheddar corn casserole bakes whole and creamed corn with cornmeal, sharp cheddar, green chilies, and pimentos into a soft, savory side somewhere between cornbread and spoonbread. A Tex-Mex potluck classic.

Slow-simmered ground beef chili with tomatoes, warm spices, and a long cooking time develops the deep flavors Cincinnati is famous for.

These delicious meatless burgers have not only pleased the vegetarians, but the meat lovers also raved about how yummy they are!

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

Silky oyster corn chowder loaded with smoky prosciutto, sweet corn, and plump oysters in a creamy chipotle-spiked broth. Orzo pasta makes this elegant soup hearty enough for dinner in just 25 minutes.

A chili recipe that's ready when you're in a hurry.

Creamy rice casserole with tangy green chilies, melted cheddar, and a hint of bay leaf. Perfect for weeknight dinners when you need comfort food fast.

Crockpot pork chops in a home made barbecue sauce.

Discover a hearty one-pan pasta dish featuring garden-fresh Swiss chard—easy to grow yet underused. Sautéed stems and wilted leaves mingle with pasta, white beans, crispy bacon, garlic and rosemary (or oregano). Finished with Parmesan cheese for Italian flair.

Enjoy the taste of Texas with this savory chili made from ground chuck, chili powder and suet.

A cornmeal crust lines the slow cooker before sausage, beef, and vegetables pile in the center to create this Southwestern tamale pie where everything cooks together into one hearty, complete meal.

Mini quiches with a crispy rice crust, Swiss cheese, bacon, green chiles, and pimentos. Bite-sized, gluten-free appetizers baked in miniature muffin tins.

Spiced black bean curry with ginger, cumin, coriander, roasted peanuts, and sliced orange. A dry-style Indian curry finished with sherry, lemon juice, and shoyu.

Chicken pieces poached in a seasoned broth, then baked in a robust tomato sauce loaded with green chiles and garlic. A two-step method that keeps the meat juicy while building deep, layered Mexican flavors. Feeds 8 to 10.

Uses leftover slow cooked brisket to make the sloppy joes.