403 green tomato chili recipes

Indian gazpacho with hot green chiles, garlic, and dry red wine in a chilled tomato-based vegetable soup. The South Asian spin on Spanish gazpacho with a slow-burn heat.

Always a hit and it's quick and easy to make. Tastes just like a BLT sandwich in the form of a pasta salad.

Vegan chili made hearty with marinated tempeh, kidney beans, mushrooms, and a long simmer in tomato and vegetable stock. Deep, savory, slow-cooked Meatless Monday meal.

Bon Appetit Vegetarian Chili with Chipotle Chilies recipe

Mango chutney sounds very familiar with us, but you can make tomato chutney as well, and the savory flalvor goes well with all kinds of dishes. Here it is.

A hearty vegetarian chili loaded with chickpeas, kidney beans, and sweet corn, simmered with tomatoes, carrots, green pepper, and jalapeno. A satisfying, meat-free one-pot dinner that even chili skeptics love.

This easy to make recipe is loaded with flavors, want a lighter and tasty nachos, try this one, and you will love it.

Vegan black bean chili with smoky chipotle and chewy seitan stand-in for meat. A 45-minute one-pot chili that delivers serious depth and heat without animal protein.

Pressure-cooked chickpea chili swaps beef for nutty garbanzos, building heat from toasted cumin seeds, chili powder, and a generous handful of fresh cilantro. A meatless one-pot weeknight chili.

Black bean chili built on home-ground spices and dried ancho chile. Vegetarian, vegan-adaptable, with toasted cumin and homemade chili powder. Serve over melted cheese with creme fraiche and roasted poblanos.

Last week, went to Toronto, saw a big fat burrito restaurant, and the burrito definitely impressed me. Once we were back home, I found this recipe and made my own version. Definitely a delicious yet nutritious recipe that I recommend to everyone!!

Gazpacho de Los Angeles blends tomato juice, cucumber, peppers, green chiles, and Worcestershire into a chilled, no-cook soup. The California take on the Spanish summer classic.

Spicy vegan stew of tender chickpeas and hearty kale simmered in a tomato base loaded with chili powder, cumin, oregano, and red pepper flakes. A high-fiber, protein-packed meatless bowl with real backbone.

Classic and very authentic East Indian recipe. Chick peas (garbanzo) in a highly flavored tasty spicy curry sauce. Great served with yoghurt and fresh baked Naan bread.

A delicious salsa made with juicy tomatoes and a variety of peppers which make it perfect for homemade tacos or tortilla chips.

Fresh roma tomatoes, fragrant dill, and a kick of cayenne come together in this silky pureed soup you can serve warm or chilled. Ready in 40 minutes with just 101 calories per bowl.