2,218 green chile recipes

This easy to make enchilada casserole can easily feed your whole family without rushing, and ever body will enjoy this scrumptious dish!

Aloo Gobi with diced potatoes and cauliflower cooked in ghee with mustard seeds, cumin, garam masala, and fresh tomatoes. A classic Indian vegetarian dish ready in 30 minutes.

Chunky vegan tempeh chili loaded with kidney beans, corn, bell peppers, and tomatoes, spiced with cumin and oregano. A protein-packed, plant-based chili that simmers for an hour and hits every smoky, spicy note.

Spiced ground beef with salsa, kidney beans, corn, and tomatoes baked inside a ring of golden cornbread and melted cheddar. A hearty one-dish chili casserole ready in about an hour.

Fiery cold Sichuan noodles with chili bean sauce, yellow bean sauce, garlic, ginger, and sesame oil. A bold vegetarian Chinese noodle dish that comes together in 35 minutes.

A scrumptious exotic dish made with rice noodles, bean sprouts and hot chili peppers.

Ground turkey simmered in a tangy homemade barbecue sauce with apple cider vinegar, brown sugar, chili powder, and Worcestershire, piled onto kaiser rolls. A leaner, no-grill sloppy joe that's ready in 30 minutes.

British-style tuna pasta bake layered with sweetcorn, peas, tomatoes, and mushroom soup, topped with cheddar and golden anchovy puff pastry spirals. A proper crowd-pleasing family supper.

Chuck wagon chili with lean ground beef, kidney beans, tomatoes, picante sauce, and cumin. A quick weeknight chili that simmers in under 30 minutes and serves with rice and all the fixings.

Vegetarian tofu chili: a hearty meatless chili with browned tofu chunks, kidney beans, and a from-scratch spice blend of pure ground chiles, cumin, and oregano.

Diet tortillas rancheros load warm flour tortillas with a fresh lime-spiked tomato salsa, black beans, shredded lettuce, and crunchy peanuts. A 35-minute light Mexican-style open-face wrap.

Italian puttanesca sauce simmered with garlic, anchovies, green and black olives, capers, and crushed red pepper. Bold, briny, fiery, and ready to toss with hot pasta.

Korean chicken soup with ginger, garlic, and gochujang in a sesame-rich broth, finished with toasted sesame seeds and scallions. A warming weeknight bowl with rice cooked right in.

Grilled portobello mushroom salad with baby greens, bacon, Roquefort, and a honey-balsamic vinaigrette. A steakhouse-style main-course salad that leans on marinated mushroom caps as a meat substitute.

Murgh Musallam, a home-style Indian chicken curry with whole cinnamon, cardamom, star anise and cloves simmered with yogurt and fresh chilies. The authentic recipe that makes jarred curry powder irrelevant.

Summer vegetable spaghetti tossed with zucchini, yellow squash and green beans in a light tomato sauce with a pinch of chili powder. Low in fat, no oil needed, and just as good served cold as a pasta salad.