796 chili tomato recipes

Zucchini, Bell Pepper, Cucumber and Tomato Gazpacho recipe

Slow cooker cauliflower and potato curry with wheatberries. Ideal for your Crockpot.

Spicy Lentil and Pepper Sauce for Pasta or Rice recipe

A spicy and savory dish that can be served plain or as part of a meal. Tastes amazing with a crusty bread bowls.

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.

Homemade balti sauce with onions, ginger, garlic, tomato, and warming spices blended smooth. Your base for any balti curry, ready in 45 minutes. Endlessly customizable.

This toasted sandwich is perfect for summer. With grilled yellow summer squash, fresh deli turkey and a medly of spices it melts in your mouth and awakens your summer spirit...

Vegan lentil camp chili made entirely from dry, shelf-stable ingredients. Just add water and simmer for a hearty, spiced trail meal. Lightweight, packable, and no cooler needed.

Try something new with this exotic dish made of eggplant, peppers and tamarind paste.

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.

Sopa seca turns crumbled vermicelli into a dry Mexican noodle dish with onion, garlic, green chiles, and tomato. Vegetarian and oil-free, the broth cooks down so every strand soaks up flavor.

Ranch-style lima beans baked low and slow with tomatoes, bacon, onion, and brown sugar. Hearty Southwest cowboy side dish with smoky-sweet depth from a three-hour bake.

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.

If you're not in the mood for meat, try this scrumptious dish made with black eyed peas, squash, chili peppers and corn.

Chili is such a versatile dish that can be used up with so many ways and all turn out delicious and economical.

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.