2,082 chili tomato recipes

Aloo matar rasedaar: North Indian potato and pea curry in a thin tomato gravy with garam masala, ghee, and warming whole spices. The 25-minute weeknight vegetarian comfort dish.

Chicken chili with kidney beans, diced apples, and tomato juice simmered low and slow for two hours. A lighter chili with a surprising sweet-savory twist from fresh apples.

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North Indian chana masala with whole spices, finished with amchoor (mango powder), dried pomegranate seeds, and a sizzling ghee tadka poured over the top.

Championship chili layered with chicken broth, pork chops, flank steak, green chiles, and beer. A Texas-style three-meat bowl that's better the next day.

A hearty vegetarian lentil chili simmered from red lentils, kidney beans, tomatoes, peppers, and fresh chili. High in protein and fiber, easy to make in one pot, and as fiery as you like.

Vegetarian Spanish rice cooked with tomato paste, bell peppers, celery, garlic, and paprika in vegetable stock. A one-pot side dish loaded with flavor.

Southwest riblets baked in a mole-inspired sauce with ground red chiles, unsweetened chocolate, juniper berries, tomato paste, and apple cider vinegar. A smoky, complex, slightly bitter glaze on tender pork back ribs.

A hearty beef chili soup enriched with melted Jarlsberg cheese, kidney beans, tomatoes, and bell peppers. Served with garlic-chili butter crispbreads topped with more melted Jarlsberg.

Cincinnati-style chili with cinnamon, allspice, and cumin served over vermicelli pasta with cheddar and raw onion. A slow-simmered, warmly spiced take on a Midwest classic.

H. Allen Smith's legendary no-bean chili: 4 pounds of coarse-ground sirloin simmered for 3 hours with dried hot chilis, Mexican oregano, and cumin. Pure Texas-style chili, the way the purists intended.

Sacramento-style black bean soup with smoked ham, New Mexico chile, chipotle peppers, cumin, and oregano. Pureed smooth and topped with homemade creme fraiche and red bell pepper.

Hot tamale pie with pinto beans, corn, and bell peppers in spiced tomato sauce topped with a cornmeal crust. A hearty vegetarian Southwestern casserole baked until golden.

Classic Shrimp Louis salad with poached shrimp, crisp asparagus, tomatoes, cucumber, and hard-boiled egg on lettuce, drizzled with a tangy yogurt-chili Louis dressing. A lighter take on the West Coast original.

Fragrant Sri Lankan beef curry slow-simmered in coconut milk with cardamom, cinnamon, lemongrass, and fenugreek creates complex island flavors.

Mexican-Italian fusion lasagna with hot Italian sausage, chili powder, ricotta, cheddar, and jalapenos layered between flour tortillas instead of pasta sheets.