3,603 chole recipes

A gourmet vegan black bean chili loaded with chanterelle and shiitake mushrooms, five types of chiles, spelt berries, fresh corn, and dried sour cherries. Simmered in tomato and orange juice for layers of earthy, smoky, sweet heat.

New Mexico green chile sauce made with poblano peppers, jalapeno, onion, garlic, and heavy cream. Rich, spicy, and ready in 20 minutes.

Southwestern white chicken chili with cannellini beans, green chiles, cumin, and oregano. A lighter no-tomato chili topped with melted Monterey Jack.

Ground pork burgers loaded with ginger, garlic, soy sauce, chile oil, and fresh cilantro, seared in a screaming hot skillet. Inspired by San Francisco's China Moon Cafe, served on crusty baguette with sharp Dijon mustard.

Carne asada with round steak marinated in red wine vinegar, sage, savory, and paprika, then grilled and sliced thin. Served on warm flour tortillas with onions, green chiles, salsa, and guacamole. Build-your-own taco night.

Mexican corn casserole bakes whole and creamed corn with cornmeal, buttermilk, green chiles, and sharp cheddar into a soft cornbread-meets-souffle bake. A potluck side that scoops like spoonbread.

Tortilla pinwheels with green chile cream cheese, sliced turkey, and cilantro rolled into flour tortillas. Easy make-ahead party appetizer that yields four dozen bites.

Santa Fe flank steak rubbed with rehydrated guajillo chiles, garlic, brown sugar, and thyme, then broiled to medium-rare. A bold Southwestern steak in 30 minutes.

Baked chickpeas slow-cook in an earthenware pot with sweet sauteed onions, fresh chile, garlic, and oregano in their own velvety cooking liquid. Greek-style vegan main or side that gets better the longer it bakes.

Impossible bacon breakfast pie uses Bisquick to form its own crust while baking. A no-roll quiche with bacon, green chiles, Monterey Jack, and sour cream.

Three-bean rice casserole baked in a Dutch oven with tomatoes, green chiles, peas, and corn. Vegan, feeds a crowd, and practically cooks itself.

Savory honeydew melon tossed with rice vinegar, fresh chile strips, and torn cilantro. A four-ingredient cool fruit salad that turns sweet melon into a Thai-inspired brunch starter.

White turkey chili with cannellini beans, leeks, green chiles, and a flour-thickened broth seasoned with cumin, coriander, and chili powder. Big-batch chili for crowds.

Low-calorie chili rice with sauteed brown rice topped in a roasted green chile and cilantro sauce. A quick Mexican-inspired side dish with smoky, tangy flavor.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Lobster and roasted corn chowder with bacon, smoked ham hock, and a Southwestern kick from jalapeño and green chiles. A creamy bowl built from a lobster-stock base and pan-charred corn kernels.