90 white chili recipes

White chicken chili with great northern beans, green chiles, and cumin in a creamy Monterey Jack broth. The Tex-Mex alternative to red chili, slow-simmered to silky.

Creamy white chicken chili with fresh jalapeños, ginger, corn, and great northern beans in a buttery roux-based sauce. Top with Monterey Jack and serve with cornbread.

White bean chili with turkey, tomatillos, green chiles, and a cilantro yogurt cream. A leaner Southwest twist on red chili that tastes even better the next day.

White chicken chili with dried white beans, green chiles, cumin, oregano, and melted Monterey Jack cheese. A creamy, brothy alternative to traditional red chili.

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.

A very quick, easy and simple meal. Use a high-quality olive oil for great results.

Serve with sour cream, chopped green onions, grated sharp Cheddar and crushed red pepper flakes alongside.

Gazpacho de Los Angeles blends tomato juice, cucumber, peppers, green chiles, and Worcestershire into a chilled, no-cook soup. The California take on the Spanish summer classic.

Seventh heaven of taste, aroma and sight. Thanks, I could try it.. thumb up!

Cincinnati's iconic chili simmers with warm spices like cinnamon, allspice, and cocoa powder, creating a Greek-influenced meat sauce perfect for ladling over spaghetti.

This is one of several Chinese stuffed pancake recipes, here we use bok choy, shiitake mushrooms and mung bean noodles (like vermicelli), tossed with sesame oil, ginger, garlic and five spice powder, lightly fry them on a non-stick skillet until golden brown outside, and steamy and flavorful inside.

A hot and tasty salsa that tastes amazing on sandwiches, in wraps or with tortilla chips.

Mexican shrimp in chipotle sauce with broiled tomatoes, white wine, and lime-marinated shrimp. Smoky-spicy seafood main from the kitchens of central Mexico.

Salsa Mexicana (pico de gallo) with fresh tomato, white onion, serrano chilies, and cilantro. A raw, chunky Mexican table salsa best made right before serving for maximum crunch and freshness.

Pickled hot red peppers: whole small chilies canned in vinegar brine with garlic, allspice, peppercorn, and bay leaf. Topped with olive oil and processed for shelf-stable storage.

Steamed mussels in a spicy tomato, white wine, and red chilli sauce with garlic and spring onions. Serve with crusty bread to soak up every drop of the broth.