860 chili recipes

A chilled, crunchy gazpacho-style soup packed with black beans, corn, jicama, peppers, cucumber, and zucchini in tangy tomato juice. Low-fat, vegetarian, and loaded with fresh vegetables.

Colorful lentil salad with charred red, yellow, and orange bell peppers, dried apricots, and cumin-coriander dressing. Broiled peppers add smoky depth to tender green lentils.

Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.

A quick and easy breakfast scrambled eggs with some Mexican flair!

This stir fry is sweet and as fiery as you want to make it with Sriracha sauce. This recipe uses beef, but you could substitute chicken or shrimp. It's quick and easy to make, and is impressively attractive.

It's an easy way to make a simply tasty yet refreshing carrot slaw.

Made quick and easy by using canned (unsweetened) coconut milk and canned kidney beans, this is a great accompaniment to jerk chicken.

Tex-Mex guacamole made with ripe avocados, a can of Rotel tomatoes and chiles, Worcestershire, and a chill in the fridge to let the flavors meld. Crowd-feeding party dip for chips or tacos.

A quick and easy enchilada sauce that you can make in about 10 minutes.

This spicy and sweet mango chuntney goes very well with the corn flatbread, you can also use pineapple too.

A quick, easy and flavorful salad. I added a bit chopped red onion, and used lemon juice instead of lime juice, and it was very tasty. Next time I will use pickled jalapeno, which I think will make the salad taste even better.

Quick, easy and delicious. No need to run to the store. This homemade version tastes so much better, and it's good for you.

Sweet, sour and spicy, this delicious pineapple-chile chutney is packed with flavors. Serve it as a side dish with any Indian main course.

California-style chilled gazpacho built from peak summer tomatoes, English cucumber, red bell peppers, jalapeno, serrano, and a chiffonade of fresh herbs. Vegan, low-fat, and made for blistering Sonoma afternoons.

An easy to make coleslaw with south Asian flavors and a bit of a kick.

Homemade red chile oil with dried piquin or cayenne peppers steeped in hot vegetable oil for 12 to 24 hours. Just 2 ingredients. The longer it sits, the spicier it gets.