395 mexican chili recipes

This vegetarian chili relleno casserole swaps meat for crumbled tofu layered with Monterey Jack, sharp cheddar, and green chilis. Baked in a creamy egg custard topped with salsa for a hearty Mexican-inspired weeknight dinner.

Mexican-Italian fusion lasagna with hot Italian sausage, chili powder, ricotta, cheddar, and jalapenos layered between flour tortillas instead of pasta sheets.

Vegan green mole built from roasted garlic, charred chilies, tomatillos, and toasted pumpkin seeds, served over grilled tofu and brown rice. A bright, plant-based take on Mexican mole verde.

Menudo is a beloved Mexican tripe and hominy soup with garlic, chili powder, and a touch of brown sugar. A simplified weekday version of the iconic Sunday cure-all.

Mexican-style lasagna with ground beef, green chilies, corn, and cheddar cheese layered in a cumin-spiced picante tomato sauce. Topped with sour cream and olives.

Chicken and Monterey Jack cheese filling with green chilies, sour cream, and cream of chicken soup scooped into homemade flour tortillas. Creamy, cheesy Mexican comfort food.

Quick chicken mole sauce with peanut butter, unsweetened chocolate, raisins, chili powder, and cinnamon blended smooth. Brush over roasted chicken or duck for bold Mexican flavor.

Spicy Mexican four-bean salad with black, kidney, white, and green beans plus corn, red onion softened in chili powder, and fresh cilantro. Vegan, high-fiber.

Rotelle pasta in Menonita cheese cream sauce with roasted pasilla chilies, garlic, and cilantro. A Mexican-Italian fusion baked casserole with smoky heat and mellow melted cheese.

Mexican beans and barley casserole baked with green chilies, cumin, canned tomatoes, yogurt, and melted Monterey Jack. A hearty, high-fiber vegetarian main or side dish.

Mexican pasta casserole with chicken, jalapeno, olives, and Monterey Jack cheese in a cumin-chili tomato sauce baked with rigatoni. A spicy, cheesy one-dish dinner.

Grilled Mexican chicken breasts basted in a tangy chili-ketchup glaze with brown sugar, Worcestershire, and hot sauce. Scored deep for flavor and topped with cool yogurt.

Spicy pinto bean dip made from scratch with dried beans, cumin, jalapeno, chili powder, and fresh cilantro. A bold, smoky Mexican-style dip loaded with garlic and heat.

Fresh tomatoes hollowed out and stuffed with mashed avocado, chili powder, alfalfa sprouts, and coriander. A light, no-cook Mexican appetizer or healthy snack.

Moist Mexican-style cornbread layered with melted cheddar cheese and jalapeños. This savory quick bread is perfect alongside chili or as a hearty breakfast.

Hot guacamole soup blending ripe avocado, romaine, cilantro, garlic, and chili in chicken broth. A creamy, spicy Mexican-style soup ready in 30 minutes.