2,121 green chili recipes

A tangy kidney bean salad dressed in spiced non-fat yogurt with chili powder, cumin, and oregano. No cooking required. Serve over lettuce with cornbread for an easy Mexican-inspired lunch.

A refined chili-corn sauce built on seared beef, vermouth, reduced veal stock, and cream with fresh corn kernels. Restaurant-caliber technique for elevating grilled meats, roasted poultry, or pan-seared fish.

Scrambled eggs with golden pan-fried sweet potatoes, crispy bacon, ground red chiles, and sliced green onions. A hearty Southwestern breakfast skillet that puts regular hash browns to shame.

A Korean stir-fried cucumber side dish (banchan) tossed in sesame oil, soy sauce, and chili powder. Quick, savory, and a refreshing change from raw cucumber salads.

Layered Mexican tostada dip with seasoned refried beans, green chiles, black olives, mashed avocado, cheddar, and fresh tomatoes. Serve warm or cold with tortilla chips.

The perfect dip for dinner parties! Can be served with tortilla chips or your choice of vegetables!

Just try and fight the fiery taste of this dish that will have you running back for more!

Chicken fajita pizza combines sizzling chili-spiced chicken strips, caramelized onions, and bell peppers on a crispy crust with salsa and melted Monterey Jack. Tex-Mex meets pizza night in one crowd-pleasing pan.

Hot guacamole soup blending ripe avocado, romaine, cilantro, garlic, and chili in chicken broth. A creamy, spicy Mexican-style soup ready in 30 minutes.

Sloppy ziti with lean ground beef and food-processor chopped vegetables in a chili-spiced tomato paste sauce. A healthier, sneaky-veggie twist on sloppy joes tossed with pasta.

Pan-Fried Noodle Pillow with Stir-Fried Chinese Greens recipe

Huevos en rabo de mestiza are Mexican poached eggs simmered in a chunky tomato-chile sauce and topped with melted Monterey Jack cheese. A one-skillet brunch or dinner.

Classic Crab Louis salad with chilled crab meat on shredded lettuce topped with a tangy Louis sauce of cream, chili sauce, lemon, and Worcestershire. A no-cook West Coast classic.

Vegetarian Mexican pizza with a homemade cornmeal crust, taco sauce, chili beans, bell pepper rings, and melted Monterey Jack. A pantry-friendly Tex-Mex pizza built in 40 minutes from scratch.

Grilled turkey kabobs threaded with cherry tomatoes, mushrooms, zucchini, and bell pepper, marinated in a tangy chili-lemon glaze. Lean, low-calorie, and ready for the grill.

Saucy black beans simmered with sweet Vidalia onions, stewed tomatoes, green chiles, and a hit of orange zest. A Mexican-style pot that works over rice or inside enchiladas.