243 chili tomato sauce recipes

Did you forget to pick up salsa at the grocery store? Don't worry! This quick and easy recipe will not let your tortilla chips become lonely!

Vegan grilling sauce with tomato, molasses, soy sauce, chili powder, and mustard. A sugar-free BBQ-style marinade designed for seitan and tempeh on the grill.

Authentic Mexican sopa de tortilla with a tomato-chicken broth, crispy fried tortilla strips, fried pasilla chiles, and avocado, cheese, and crema garnishes. The classic comforting bowl of central Mexico.

If you're looking for a healthy alternative to chili, this simple and easy to understand recipe is for you!

Mexican almond red sauce with ground toasted almonds, tomato, onion, garlic, paprika, and dried chiles. A quick 15-minute sauce that uses almonds as a thickener for rich, nutty heat.

Skillet pork chops simmered in a smoky-sweet tomato sauce with green peppers, onions, and a touch of chili powder. Hearty, homestyle comfort food ready in under an hour.

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.

Texas-style competition chili with cubed round steak, bold chili powder, and cumin simmered low and slow for 2.5 hours. No beans, no shortcuts, just pure beefy heat the way Texans do it.

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

Meaty vegetarian chili built on earthy mushrooms, beans, and chili-cumin spices, served over rice with lime, cilantro, and sour cream. A hearty meatless main without the soy-crumble compromise.

30-minute vegetarian chili with kidney beans and great northern beans simmered in tomato sauce, spooned over fluffy rice. Quick, low-cal, and full of flavor.

A spicy and delicious sauce made of potatoes, carrots and cabbage that is excellent over rice.

Freezer mix tacos: pre-cooked beef-tomato mix simmered with chili powder and cayenne for a fast weeknight taco night. Heat, fill, top, eat.

Mexican pinto bean stew with a homemade cumin-chili spice mix, zucchini, carrots, and tomato sauce. A vegan, pantry-friendly one-pot stew with a bonus spice blend recipe.

Slow-braised calamari in umido with garlic, white wine, crushed chili, and tomato sauce, served with grilled ramp bruschetta and fresh marjoram.

Memphis-style sweet barbecue sauce for ribs, built on tomato, honey mustard, two Worcestershires, red wine vinegar, paprika, and a whisper of cayenne. Balanced sweet, tangy, smoky.