354 green tomato chili recipes

Slow cooker chili packed with hot Italian sausage, ground chuck, pinto beans, and chickpeas. Toss it in the crock pot in the morning and come home to a bold, meaty bowl that's been simmering all day.

Mexican-style chicken potato salad tossed in a chili-lime-cumin mayo with fresh tomato salsa, cilantro, and jalapeños. A zesty, no-cook twist on classic potato salad.

Mexican chef salad with hot spiced smoked sausage and kidney beans tossed over crisp lettuce, avocado, cheddar, tomatoes, and crushed taco chips in a French onion dressing with hot sauce.

White chicken chili with tomatillos, Ro-Tel, green chilies, and cannellini beans. A lighter twist on classic red chili with a bright lime finish.

Chiles en Nogada, Mexico's patriotic dish: roasted poblanos stuffed with a sweet-savory pork picadillo, draped in a cool, creamy walnut sauce and scattered with ruby pomegranate seeds. The green, white, and red of the flag on one plate.

Six pounds of beef and venison cubed and simmered in cast iron with beer, whiskey, cola, ancho chiles, jalapeños, cayenne, and hot sauce. This is not a chili for the faint of heart. Bring a cold drink.

A triple-protein vegetarian chili loaded with TVP, tempeh, and tofu plus three kinds of beans, mushrooms, and warm spices like cinnamon and allspice. Hearty enough to convert any meat-lover.

A little to hearty to be called a soup, this recipe is a great way to use left over pulled pork. Such a crowd pleaser, I can't keep it in my house! Great eaten with crackers or your favorite tortilla chips.

Spiced black beans, corn, and salsa baked under a golden cornmeal crust. This lightened-up Southwestern bean pie is hearty, oil-free, and full of smoky cumin flavor.

Slow cooker baked beans from scratch with bacon, molasses, pineapple chunks, dill pickles, and green olives. A tangy, smoky, loaded side dish that simmers all day long.

Meat filled green peppers in a spicy tomato cream sauce. A hand me down family recipe that I have greatly modified & finally written down.

White chicken chili slow-cooked with cannellini beans, green chili peppers, and lime juice. Seared chicken simmers all day in the crockpot and gets topped with sharp cheddar.

Vegetable tamale pie with pinto beans, peppers, tomatoes, and melted cheddar under a yogurt-cornmeal biscuit topping. A vegetarian Tex-Mex casserole that swaps cornbread for a lighter tamale crown.

Savory corn and ham pancakes fold leftover leg ham, corn kernels, red bell pepper, and green onions into a whole-wheat batter, then pan-fry to golden alongside blistered cherry tomatoes.

Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.

This is pleasently warm but not mouth burning hot!