752 green chili pepper recipes

Vegetarian chili loaded with kidney beans, three kinds of peppers, jalapenos, and TVP for hearty texture. A cookoff-tested vegan chili that tastes even better the next day.

Mexican street-corn-inspired grilled corn rubbed with lime wedges dipped in chili-amchoor spice. Vegetarian summer BBQ side with bright tang and gentle heat.

Another quick and easy way to spice up sauté of green beans. Sesame oil, ginger and a chili garlic sauce, topped with sesame seeds give haricot vert (green beans) more zing.

This Punjabi dish, with some variation in spices, is eaten over all of northern India. Paneer is a fresh milk cheese with an interesting, slightly chewy consistency. It's easy to make, but requires planning ahead. You can substitute a diced 6- or 8-ounce cake of pressed tofu for it in this recipe.

Fresh vegetable gazpacho with tomatoes, cucumbers, zucchini, and bell peppers. Quick cold Spanish soup ready in 10 minutes, perfect for summer lunches.

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.

Simple gazpacho with fresh garden vegetables in tomato or V8 juice. Classic cold soup that's vegan, gluten-free, and ready in 20 minutes with no cooking required.

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.

Garden zucchini chili simmers cubed zucchini, bell pepper, and beans with garlic, cumin, and chili powder for a quick vegan chili. A summer-garden bean stew that's ready in 50 minutes.

Bon Appetit Vegetarian Chili with Chipotle Chilies recipe

My family of 3 boys and my husband refuse to eat anything "healthy"...well I made this tvp chili, but did not tell them what was in it. Well between the 4 of them they finished the pot. So excellent!! Easily used to "fool" non vegetarians!

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.

Flavorful and colorful. A classic Indian dish, the combination of yogurt, tomatoes, potatoes, rice and spices is super tasty and fills you up. Serve it as a side dish with a tangy stew or a main dish with some refreshing chutney.

Bean sprouts are stir fried with bell peppers and carrots, seasoned with soy sauce, rice vinegar and a bit shaoxing wine. Serve it with steamed rice or wrap it into warm crepes or tortilla wraps.

From the Thanksgiving collection I been gathering over the years.

Hearty Mexican-style vegetarian chili with corn, kidney beans, tomatoes, and warm cumin-chili spice. Chili con elote is thick, smoky, and bean-loaded, ready in under an hour with zero meat required.