Recipes with green chili peppers
871 recipes
Eugenia's 27 Ingredient Chili Con Carn
Eugenia's legendary 27-ingredient chili with chopped sirloin, sausage, pinto beans, mushrooms, olives, and orange zest. A kitchen-sink chili that freezes beautifully.
Scallop Ceviche
Bay scallop ceviche cured in fresh lime and lemon juice with red pepper, cilantro, and green chile. No cooking needed for this bright, citrusy Mexican appetizer.
Fresh Green Chutney
Fresh green chutney with cilantro, green chili, yogurt, roasted cumin, and lemon juice. A bright, spicy Indian condiment served cold alongside curries and grilled meats.
Curried Cauliflower & Potatoes (Aloo Gobi)
Aloo Gobi with diced potatoes and cauliflower cooked in ghee with mustard seeds, cumin, garam masala, and fresh tomatoes. A classic Indian vegetarian dish ready in 30 minutes.
Baja Blintzes
Baja Blintzes are flour tortillas filled with hard-boiled egg and ham, baked with a creamy Monterey Jack and green chile sauce. A Tex-Mex brunch dish ready in 30 minutes.
Cheese & Chili Soup
Cheese and chili soup with 10 cloves of garlic, fresh tomatoes, sharp cheddar, mozzarella, and salsa stirred in at the end. Thick, cheesy, and loaded with flavor.
Curried Potatoes with Eggplant
South Indian-style aloo baingan: potatoes and eggplant simmered with a fresh ginger-coconut-chili paste, mustard seeds, asafetida, and toasted spices in ghee. A vegetarian curry full of layered aromatics.
White Chili#4
White chicken chili with white beans, green chiles, poblano pepper, cumin, and oregano. A lighter, brothy chili loaded with garnish options.
Santa Fe Chicken with Corn Salsa
Santa Fe chicken pounds chicken breasts thin, rolls them around green chiles and Mexican cheese, then pan-sears golden. Served with a fresh corn-tomato-cilantro salsa for a Southwest dinner.
Baked Spanish Eggs
Baked Spanish eggs with crispy tortilla pieces, sauteed peppers, tomatoes, onions, green chiles, and cumin in an egg custard. A Mexican-style frittata baked in pie tins and cut into wedges.
Sun Dance Chili
Sun Dance chili with coarse-ground beef, ground chile peppers, mushrooms, and kidney beans simmered for two hours. A hearty, from-scratch chili that uses real ground chiles instead of chili powder.
Stir-Fried Bean Curd with Ground Pork & Oysters
Stir-fried bean curd with five-spice ground pork in a glossy oyster sauce with garlic, ginger, scallions, and chili. A classic Chinese wok dish ready in 30 minutes.
Indian Keema with Ginger
Indian keema with ground lamb, fresh ginger, green chilies, and garam masala. A dry-style spiced mince finished with lemon juice and fresh coriander.
Indian Chickpeas
Indian chickpeas simmered with cinnamon, cloves, ginger, green chili, and garam masala in their own cooking liquid. A fragrant vegan chana dish served hot or cold.
Two-Meat, Two Bean Chili
A hearty two-meat chili: ground round and hot Italian sausage simmered with pink beans, black beans, peppers, and a cornmeal thickener. Feeds 15, perfect for game day or a freezer stash.
Cheer Up a Crab
Creamy crab and spinach casserole with Rotel tomatoes, sour cream, cheese, and a hint of nutmeg. A warm, bubbly seafood bake that serves 8 in about an hour.
Eugenia's legendary 27-ingredient chili with chopped sirloin, sausage, pinto beans, mushrooms, olives, and orange zest. A kitchen-sink chili that freezes beautifully.
Bay scallop ceviche cured in fresh lime and lemon juice with red pepper, cilantro, and green chile. No cooking needed for this bright, citrusy Mexican appetizer.
Fresh green chutney with cilantro, green chili, yogurt, roasted cumin, and lemon juice. A bright, spicy Indian condiment served cold alongside curries and grilled meats.
Aloo Gobi with diced potatoes and cauliflower cooked in ghee with mustard seeds, cumin, garam masala, and fresh tomatoes. A classic Indian vegetarian dish ready in 30 minutes.
Baja Blintzes are flour tortillas filled with hard-boiled egg and ham, baked with a creamy Monterey Jack and green chile sauce. A Tex-Mex brunch dish ready in 30 minutes.
Cheese and chili soup with 10 cloves of garlic, fresh tomatoes, sharp cheddar, mozzarella, and salsa stirred in at the end. Thick, cheesy, and loaded with flavor.
South Indian-style aloo baingan: potatoes and eggplant simmered with a fresh ginger-coconut-chili paste, mustard seeds, asafetida, and toasted spices in ghee. A vegetarian curry full of layered aromatics.
White chicken chili with white beans, green chiles, poblano pepper, cumin, and oregano. A lighter, brothy chili loaded with garnish options.
Santa Fe chicken pounds chicken breasts thin, rolls them around green chiles and Mexican cheese, then pan-sears golden. Served with a fresh corn-tomato-cilantro salsa for a Southwest dinner.
Baked Spanish eggs with crispy tortilla pieces, sauteed peppers, tomatoes, onions, green chiles, and cumin in an egg custard. A Mexican-style frittata baked in pie tins and cut into wedges.
Sun Dance chili with coarse-ground beef, ground chile peppers, mushrooms, and kidney beans simmered for two hours. A hearty, from-scratch chili that uses real ground chiles instead of chili powder.
Stir-fried bean curd with five-spice ground pork in a glossy oyster sauce with garlic, ginger, scallions, and chili. A classic Chinese wok dish ready in 30 minutes.
Indian keema with ground lamb, fresh ginger, green chilies, and garam masala. A dry-style spiced mince finished with lemon juice and fresh coriander.
Indian chickpeas simmered with cinnamon, cloves, ginger, green chili, and garam masala in their own cooking liquid. A fragrant vegan chana dish served hot or cold.
A hearty two-meat chili: ground round and hot Italian sausage simmered with pink beans, black beans, peppers, and a cornmeal thickener. Feeds 15, perfect for game day or a freezer stash.
Creamy crab and spinach casserole with Rotel tomatoes, sour cream, cheese, and a hint of nutmeg. A warm, bubbly seafood bake that serves 8 in about an hour.
