4,707 chily recipes

Five-minute roasted red pepper and green chile dip with sour cream, mayo, and a squeeze of lemon. Red-and-green color makes it a holiday party staple. No cooking required.

Szechuan noodles tossed in a spicy tahini-chili sauce with tamari, sesame oil, bean sprouts, and fresh spinach. Ready in 15 minutes, vegetarian option.

Homemade curry powder blend with 12 spices including cinnamon, cumin, coriander, turmeric, fenugreek, cardamom, and dried chili. A warm, aromatic base for Indian curries and stews.

Moroccan wilted spinach salad with preserved lemon, cilantro, parsley, and a reduced garlic-paprika dressing. A warm North African salad unlike any spinach dish you know.

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

Vegan broccomole dip made from pureed broccoli stems with cumin, lemon, green chilies, and fresh tomato. A zero-fat guacamole alternative in 15 minutes.

Nori lamb surprise butterflies lamb loin around scallops, mango, mushrooms, and pickled ginger, wraps it in seaweed, and pairs it with a chili-lemongrass syrup and a roasted pepper relish.

Tortilla torte: tortillas layered with mashed pinto beans, picante green chile sauce, Monterey Jack and olives, baked and cut in wedges. A light vegetarian Mexican stack served over greens.

Ajam Panggang is a flavorful Indonesian dish featuring chicken marinated in a rich blend of sweet soy sauce (kecap manis), garlic, lime, and spicy sambal ulek, then roasted or grilled until juicy and caramelized. Paired with crispy shrimp puffs (kroepoek oedang) and a thickened marinade sauce, it’s perfect as a standalone dish or part of an Indonesian rice table with nasi goreng (fried rice).

Kidney beans and sweet potatoes braised with mushrooms, ginger, cinnamon, and paprika in vegetable broth. A warming, oil-free vegetarian stew packed with plant-based protein and spice.

Jalapeno casserole layered with green chilies, Monterey Jack cheese, and sliced tomatoes in an egg custard. A Tex-Mex baked dish topped with sour cream and avocado.

Toasted cumin and fennel seeds bring the delicious Indian tangy flavor into the sauteed chicken and fresh asparagus, serve it with rice or quinoa.

Carnitas made by simmering pork shoulder in chicken broth with chipotle, coriander, and cumin, then crisping under high heat until the edges shatter. Mexican shredded pork for tacos, burritos, and bowls.

New Orleans' most popular sausage, a type of country sausage made with pork, or pork and beef. It's not really smoked, but has a fine smokey flavor that makes it an ideal seasoning meat for our favorite bean dishes, gumbos, and jambalayas. We also like it pan grilled as a breakfast or dinner sausage.

Farm sausage is homemade country pork sausage seasoned with sage, herbs, and a kick of chili and red pepper. Shape it into a log, chill overnight, then slice and fry. No casings, no special gear, just real sausage from scratch.

Goan pork vindaloo, tender pork shoulder in a fiery, tangy brown sauce built from freshly toasted whole spices, dried red chiles, garlic, tamarind, and vinegar. The authentic Portuguese-Indian curry, hot and sour.