693 chili tomato recipes

This Indian dish is made with several kinds of spices, mustard greens, cauliflower and chickpeas; it's baked with basmati rice, topped with golden raisins and cashews. You can serve it as a side dish or a tasty main dish.

This was very quick and simple to make and the flavor was wonderful...

7 can soup: dump-and-simmer hearty beef chili-style soup made from a pound of ground beef and seven pantry cans. Tomato, chili, corn, and mixed vegetables in 40 minutes flat.

Food processor salsa made with roasted green chiles, canned tomatoes, green onions, garlic, dried red chili, and cilantro. No cooking required, just pulse and serve with chips.

Aunt Lucille's tamale pie with ground beef, cornmeal, canned corn, and chili powder baked until golden. A dump-and-stir casserole with a spicy tomato-butter sauce on top.

Santa Fe spicy baked black beans with chipotle puree, ancho chiles, molasses, and two vinegars in a smoky-sweet sauce. Baked for an hour until thick and saucy. Serve in warm corn tortillas.

Wild Card chili stirs molasses into a beef-and-bean chili with red beans, refried beans and chili powder. The molasses is the wild card. A 1-hour weeknight pot.

Vegetarian Mexican loaf made with crumbled veggie burgers, cornmeal, green chiles, corn, and chili powder baked in a water bath. Sliceable, savory, and served with homemade tomato sauce.

Taco lentils simmer green lentils until tender, then bake them in a smoky pureed ancho chile and tomato sauce spiced with cumin and chili. A high-protein, high-fiber vegan stand-in for taco meat.

Spicy black bean salad served in halved papayas with red and yellow tomatoes, cilantro, Thai chili paste, and balsamic vinegar. No-cook and vegetarian.

Slow cooker turkey and tomato pasta cooks everything in one pot, including the dry fusilli. A no-fuss weeknight dinner that uses up leftover turkey and pantry staples.

Simple beer chili with chili meat, canned tomatoes, cumin, and chili powder simmered low and slow for up to 2 hours. No-bean, no-fuss, just meat and spice.

New Mexico green chile pork stew: cubed pork browned in bacon drippings, simmered with two dozen roasted green chiles and fresh tomatoes. Stovetop or slow cooker, classic Southwest comfort.

Moroccan-style cooked tomato and green pepper salad with cumin, garlic, chili, and lemon juice. Served warm or cold as a side dish or mezze appetizer.

Spicy fat-free chili with chewy wheat berries, pinto beans, green chiles, and jalapeno relish. A fiery vegetarian chili with serious texture and zero added oil.

Black bean chowder with ham, tomatoes, and chili powder in one pot, ready in 30 minutes. A thick, hearty soup with just five ingredients and bold Mexican-inspired flavor.