2,008 chily recipes

A spicy and delicious paste that is perfect for sandwiches or burgers.

Homemade version of seasoned salt. There's no need to buy spice mixes when it's cost effective and easy to make your own.

Fiery Caribbean pepper sauce blending mango, habaneros, ginger, turmeric, and mustard with vinegar. Fruity heat that keeps in the fridge for 6 weeks. No cooking required.

Warm snake bean salad with roasted pumpkin, baby corn, cashews, and a coconut-kaffir lime dressing. A vibrant Thai-Australian fusion side dish with bold Southeast Asian flavors.

Tameya is Egyptian falafel made from dried broad beans instead of chickpeas, ground with fresh herbs, garlic, and spices, coated in sesame seeds and fried to a deep golden crunch.

Chunky game day salsa with pureed chickpeas, tomatoes, cucumber, celery, green chiles, cilantro, and lime. A thick, scoopable, protein-packed dip that makes 16 servings with zero cooking.

Usal is a spiced Indian mung bean curry with cumin, turmeric, coriander, ginger, and garlic simmered in tomato. Vegetarian, high-protein, and ready in 40 minutes. Serve with rice or flatbread.

Tuna pizza on homemade bread machine dough with a sauteed tuna, mushroom, and tomato soup sauce topped with cheddar cheese. A unique pizza using pantry staples and a rosemary-oregano crust.

Grilled Cornish game hens glazed with a fiery red pepper sauce made from roasted peppers, Dijon mustard, and three kinds of hot pepper. Four-alarm heat with a sweet roasted pepper backbone.

Koorma vegetable curry with potatoes, cauliflower, carrots, and green beans in a spiced tomato sauce finished with yogurt. A mild, creamy Indian-style vegetarian curry.

Vegetarian gravy made from bean cooking liquid, whole wheat flour, soy sauce, and sea kelp. Rich, savory umami flavor with no meat drippings needed.

Classic Turkish çoban salatası, the chopped 'shepherd's salad' of tomatoes, cucumber, onion, green pepper, and parsley dressed with lemon and olive oil. Bright, fresh, and built for summer.

North Indian chana masala with whole spices, finished with amchoor (mango powder), dried pomegranate seeds, and a sizzling ghee tadka poured over the top.

Giardiniera, the classic Italian pickled vegetable jar packed with carrots, celery, bell peppers, cauliflower, and pearl onions in a sweet-spiced vinegar brine. Sandwich topper, antipasto staple, condiment for everything.

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.

Thai green chicken curry with eggplant simmered in coconut milk and green curry paste, finished with Thai basil, cilantro, and red chilies.