218 salsa chili recipes

A tantalizing crockpot dish made with ground turkey, salsa, eggplant and delicious corn.

Bean fajitas: black beans, zucchini, bell pepper, and onion tossed with chili and cumin, rolled in warm tortillas with salsa, yogurt, and Monterey Jack. A vegetarian weeknight win.

Chiles rellenos casserole: all the flavor of stuffed poblanos without the fry station. Green chilies, cheddar, mozzarella, and a baked egg-milk custard, finished with salsa cheese topping.

Mashed pinto beans and brown rice rolled up in warm flour tortillas with fresh veggies and salsa. Vegan, low-fat, and ready in 20 minutes flat.

Creamy sweet potato polenta with smoky chipotle, fresh rosemary, honey, and corn kernels. Chilled into firm squares, reheated until warm, and served with salsa for a vegetarian side that steals the show.

Anaheim or poblano peppers stuffed with herbed goat cheese, mozzarella, shallots, and fresh basil, then egg-dipped and fried golden. An elevated take on classic chiles rellenos.

Beef and bean burrito casserole stacked in a slow cooker with flour tortillas, enchilada sauce, ground beef, refried beans and cheddar. Sliced into wedges and served with all the fixings.

White chicken chili with bite-sized chicken breast, chickpeas, fresh salsa, and vegetables simmered in a cumin-spiked tomato broth. A lighter spin on classic chili that's ready in an hour.

White chicken chili with dried white beans, green chiles, cumin, and oregano, finished with shredded Monterey Jack, salsa, and sour cream. Serves twelve from one pot.

Vegetarian black bean burrito bake with smoky chipotle sour cream, sweet corn, salsa, and melted Monterey Jack. Rolled in whole wheat tortillas and baked until bubbly.

Punchy black bean soup simmered with bacon, the holy trinity, and chili powder, then blended silky smooth. A smoky, chunky-or-creamy crowd-feeding pot with salsa and cream garnish.

Homemade vegetarian black bean burritos with jalapeño, cumin, tomatoes, and oregano blended into a thick, spicy filling. Top with salsa, guacamole, and fresh cilantro.

Savory cilantro corn pancakes loaded with roasted chiles, scallions, and sweet corn kernels. Served with salsa and sour cream for a Southwestern brunch twist.

Vegan red beans and rice: two kinds of red beans simmered with chili, cumin, and tomato, folded into brown rice and served with fresh salsa. A high-fiber, gluten-free, meatless take on the Southern classic.

Savory Southwest cheesecake appetizer with a tortilla chip crust, layers of seasoned cream cheese, ground beef, refried beans, and a sour cream topping loaded with fresh garnishes.

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.