861 green chily recipes

Afghan layered eggplant with tomatoes, peppers, and onions topped with garlic yogurt sauce. This vegetarian main dish is comfort food at its finest, served with flatbread.

Traditional Afghan eggplant layered with tomatoes, peppers, and onions, then draped in tangy garlic yogurt sauce (chakah). Serve with flatbread for a vegetarian feast.

Orange up your burritos with this easy and delicious recipe that is tasty down to the last bite.

Layered cream cheese, cheddar, and spicy chili baked until bubbly and golden. This lighter chili cheese dip uses fat-free cheeses and comes together in under an hour. Scoop it up with tortilla chips.

Whole wheat English muffins topped with a seasoned cottage cheese and wheat germ spread, fresh tomato, and broiled cheddar strips. A high-protein open-faced melt ready in 15 minutes.

Vegetarian chili pie topped with a thick cornmeal crust, loaded with kidney beans, tomatoes, bell pepper, and cumin. A hearty, meat-free weeknight dinner baked in one pan.

Roasted green chile soup with Anaheim peppers, red bell peppers, potatoes, and garlic pureed silky smooth. A Southwestern classic strained for a velvety, restaurant-quality finish.

Hollowed tomatoes stuffed with chunky guacamole made from avocado, green chiles, onion, and lemon juice, topped with crumbled bacon. A fresh Mexican-inspired salad appetizer.

Vegan huevos rancheros bakes a tofu-soymilk omelet smothered with a chunky tomato-mushroom-pepper ranchero sauce. Egg-free, dairy-free Mexican breakfast with high protein.

Hearty spicy spaghetti sauce: a fast 25-minute tomato sauce with garlic, red wine, dried chili, and your choice of beef, pork, or chicken. Pantry-friendly Italian dinner sauce with a kick.

Potato soup with green chilies, tomatoes, zucchini, and Monterey Jack cheese stirred in at the end. A chunky, Southwestern-style soup in chicken broth.

Crisp matchstick vegetables dance in a tangy sweet-and-sour sauce spiked with sambal heat and golden turmeric. This Indonesian pickle jar classic pairs like a dream with Nasi Goreng.

Green tomato catsup made with apples, cabbage, bell peppers, and hot chilies in a tangy vinegar brine with pickling spices. A classic big-batch canning recipe for end-of-season tomatoes.

Corn on the cob drenched in a from-scratch British barbecue sauce with malt vinegar, Worcestershire, ginger, green chili, and a splash of dry sherry. Tangy, smoky, and utterly different.

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

Silky Chinese eggplant braised with chili bean sauce, garlic, and ginger in a savory-sweet soy glaze. Ready in 45 minutes with just a wok and a handful of pantry staples.