359 green chile recipes

Hearty vegetarian chili built on TVP, kidney beans, tomatoes, and green chiles. A high-fiber, low-fat one-pot meal seasoned with cumin, oregano, and chili powder. No meat, no soaking dried beans, ready in under an hour.

Sri Lankan savory fried bread snack made by dipping spiced bread triangles in a chickpea flour batter and frying until crispy. Best served hot with tomato chutney tucked inside for a street food experience.

Last summer, we had some fresh tomatillo from our farmer's share, then we found this recipe and gave it a try. The flavor was so good, we followed the recipe exactly, but you don't like too spicy, you can reduce the amount of the green chilis. The result will be still outstanding! It can be served warm or chilled.

Huevos rancheros stack sunny-side-up eggs on warm corn tortillas with refried beans, green chili, and melted cheddar. Mexican breakfast plate ready in 20 minutes.

Amy's vegan chili with hominy, pinto beans, chickpeas, zucchini, and a hint of molasses for depth. The dump-and-simmer one-pot weeknight chili that's hearty enough to skip the meat entirely.

Mexican street-corn-inspired grilled corn rubbed with lime wedges dipped in chili-amchoor spice. Vegetarian summer BBQ side with bright tang and gentle heat.

This recipe makes the perfect appetizer for a busy holiday host!

Aromatic dhal with soaked green lentils, fresh tomatoes, and cinnamon sticks simmered in spiced ghee for a warming vegetarian curry that pairs perfectly with naan.

It is a simple to make corn flatbread, and it can be severed as a side-dish or appetizer with some sauce or dip.

Southwestern corn salad: a no-cook tossed salad with sweet corn, kidney beans, bell peppers, scallions, and cilantro in a light salsa-chili dressing. Vegan, picnic-ready, and made in 10 minutes.

Korean kimchi made with napa cabbage soaked in salted water, then fermented with garlic, ginger, scallions, and Korean chili pepper. Simple traditional fermented relish.

My family of 3 boys and my husband refuse to eat anything "healthy"...well I made this tvp chili, but did not tell them what was in it. Well between the 4 of them they finished the pot. So excellent!! Easily used to "fool" non vegetarians!

In Bangladesh, cabbage is usually available in the market during the winter season, as are tomatoes, peas and carrots. So this dish appears quite frequently at Bengali dinner tables during the winter. In the markets where such vegetables are available year round, banda is a popular standard.

Fresh tomatillo salsa verde with roasted garlic, hot chili peppers, scallions, cilantro, and a squeeze of lime. Chunky, tangy, and layered with smoky roasted depth. Makes 3 cups for chips, tacos, and everything in between.

From the Thanksgiving collection I been gathering over the years.

An easy and tasty side dish - spicy beans and rice.