2,008 chilied recipes

Vegan Cuban-style black beans with two stages of green pepper, classic sofrito, and a finish of apple cider vinegar. Slow-simmered until the beans crack open. Plant-based comfort that holds its own.

A scrumptious dish that is very popular in East Asia.

Marinated portobello mushrooms broiled after an overnight soak in soy sauce, lime juice, cilantro, chili pepper, and garlic. Bold, meaty, and vegan.

A delicious side dish made out of potatoes and a variety of spices that give it a scrumptious taste.

Three bean salad with chunky salsa-lime dressing, kidney, black, and chickpeas tossed with red pepper, scallion, and carrot. A protein-packed make-ahead picnic side.

I made this bean salad for a party, all my friends they loved it so much, it is really a awesome and fantastic recipe.

Navrathna kurma is a creamy North Indian vegetable curry with fried paneer, mixed vegetables and tomato-onion gravy enriched with milk, cream and warm spices like turmeric, coriander and garam masala.

Bite-size gemfish stir-fried with green beans and mushrooms in a lemongrass-garlic paste, finished with a glossy fish sauce glaze and topped with crushed peanuts and bird's eye chilies.

Spicy Western slow-cooker beans combining pinto beans, red kidney beans, lentils, smoky bacon, and chili powder with tomatoes and cumin. Cowboy-style beans with a peppery kick.

Spiced Indian potato and pea curry with cumin, mustard seeds, and fresh coriander. A warming vegetarian stew ready in 30 minutes using pantry staples.

Cold buckwheat noodles tossed in a creamy peanut sauce made with brewed Chinese tea, chili oil, sesame oil, and rice vinegar. A nutty, spicy appetizer or side dish ready in 40 minutes.

Swordfish escabeche features golden-crusted swordfish bathed in a tangy red wine vinegar sauce spiced with toasted oregano, cumin, allspice, and cinnamon. Served at room temperature with sweet onion rings and red chilies.

Spiced black beans with cumin, coriander, ginger, and fresh green chili, cooked dry-curry style with bell peppers, carrots, peanuts, and orange slices. A vegan main with bold flavor.

Hearty vegetarian red bean stew simmered with fire-roasted green chilis, parsnips, carrots, zucchini, and summer squash. Top with salsa and cheddar for a Southwestern bowl.

Homemade giardiniera with carrots, cauliflower, celery, peppers, and onions brined overnight and pickled in a spiced vinegar with mustard seed, celery seed, and chili peppers.

Murgh Musallam, a fragrant North Indian chicken curry simmered with whole spices (cinnamon, cardamom, star anise, cloves) and finished with yogurt for a rich, silky gravy. Authentic Mughlai flavor in under 40 minutes.