693 red chili pepper recipes

Maharagwe is a Swahili spiced red bean stew simmered in coconut milk with turmeric, hot chili peppers, and tomatoes. A vegan East African comfort dish served over rice or ugali.

Sooz's chili simmers ground beef with stewed tomatoes, mild green chilies, kidney beans, and chili powder for a crowd-sized, family-friendly bowl. A milder pot meant for bigger groups.

Homemade red pepper jelly with sweet bell peppers, apple cider vinegar, chili powder, and liquid pectin. A sweet-tangy preserve perfect over cream cheese appetizers.

Nuclear chicken wings: oven-baked wings glazed with a double-hot sauce of Tabasco and habanero, brown sugar, vinegar, and ground red pepper. For the chili-head crowd. Serve with blue cheese.

Barbecue baked beans with pinto beans, chili powder, brown sugar, mustard, and apple cider vinegar. Baked uncovered until thick and caramelized. Smoky, tangy, and completely meatless.

A spicy and scrumptious dish made with chayotes, anaheim chilies, corn kernels and parmesan cheese.

Smoky puréed black bean soup loaded with cumin, coriander, chili, and eight cloves of garlic. Finished with brandy and topped with Parmesan and fresh cilantro.

Crisp grilled prawns glazed with lemongrass and ginger meet julienned green mango tossed in a tangy Thai dressing. Every bite balances bright lime, crunchy peanuts, and fresh herbs.

Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.

There is no need to purchase the ready-made packet. Here's a quick and easy homemade Taco seasoning mix.

Whole wheat spaghetti tossed with golden garlic, fiery dried chili, and tender broccoli in fruity olive oil. A 30-minute Italian classic that's naturally vegan.

Phal base recipe: the blazing-hot curry paste foundation for Britain's spiciest Indian restaurant dish. Four ingredients blend into fiery heat for an authentic phal curry at home.

Indian-style fresh kachumber: tomato, red onion, fresh chili, and ginger tossed with lemon juice and salt. The crisp, tangy 5-minute side dish for channa masala, dal, or aloo parathas.

Mexican almond red sauce with ground toasted almonds, tomato, onion, garlic, paprika, and dried chiles. A quick 15-minute sauce that uses almonds as a thickener for rich, nutty heat.

Fresh green tomato and hot pepper salsa: firm, tart green tomatoes diced with ripe tomatoes, red onion, garlic, chilies and cilantro. No cooking required, just mix and let it rest. A zippy way to use end-of-season green tomatoes.

Indiana farm sausage is a homemade country breakfast sausage seasoned with sage, marjoram, thyme, and a kick of chili. Shape into logs or marble-sized balls for easy freezing.