1,503 chili pepper recipes

South Indian vegetable curry with butternut squash, coconut, tamarind, and mustard seed tempering. Tangy, mildly spiced, and perfect with rice.

Saucy black beans with mushrooms, green chiles, and cilantro over fluffy brown rice. Loaded with veggies, naturally vegan, and on the table in 30 minutes.

Vegetarian Mexican pie with a spiced bean and corn filling sandwiched between layers of stovetop cornbread, baked until golden. A hearty, budget-friendly meatless main dish.

Vegan Mexican lentil casserole with brown rice, taco seasoning, and tomato paste baked until thick and hearty. High-protein, budget-friendly, and packed with Southwestern flavor without any meat or dairy.

Stovetop bean tamale pie with a spiced kidney bean and corn filling under a thick cornmeal crust. No oven needed, serves two, and comes together in one skillet.

Indian-style chile tomato salad with fresh green chili, parsley, lemon juice, olive oil, and cayenne. A spicy, bright no-cook side dish or appetizer.

Homemade garden pesticide using beer, garlic, hot chili peppers, and blended bugs to trap slugs and repel plant-chewing insects the old-fashioned way.

New Mexico chile salve is a simple spice paste of ground green chile, hot paprika, coriander, and oil. Rub it on beef, pork, or poultry before grilling for bold Southwestern heat.

Spanish-style quinoa cooked in tomato-chili juice with garlic, onions, green peppers, and cumin. A protein-packed, gluten-free, vegan swap for traditional Spanish rice.

Eggplant with tofu, tradditional Chinese cooking! Tastes well!

Chou-chou koot is a South Indian-style squash dish, tender chayote or winter squash cooked with turmeric, then finished with fresh coconut, green chili, and a fragrant tempered seasoning. A simple vegan side.

Green chili sauce made from scratch with diced green chiles, garlic, onion, and a simple flour roux. Ready in 15 minutes for enchiladas, burritos, and smothered anything.

Mexican baked beans, dried white beans baked low and slow in a tomato sauce with jalapenos, bell pepper, onion, chili powder, cumin, and a touch of molasses. Vegetarian, dairy-free, deeply spiced.

Creamy chile dip made with sour cream, diced green chiles, and ranch dip mix. Only 3 ingredients and 5 minutes of prep for a cool, tangy, mildly spicy party dip.

Bengali kasundi relish blends fresh red chilies, mustard seeds, garlic, and green mango into a fiery, tangy condiment. Pairs with tandoori, kebabs, shellfish curries, and sandwiches.

Bright Mexican calabacita salad with fresh corn, zucchini, red bell pepper, green chiles, and a zesty lime dressing. A colorful no-cook side dish that chills to even better flavor.