476 white chili recipes

Five-alarm salsa made with tomato purée, green chilies, onion, garlic, and lime, then water-bath canned for shelf-stable pantry heat. Five ingredients, two pints, serious kick.

Nuclear chicken wings: oven-baked wings glazed with a double-hot sauce of Tabasco and habanero, brown sugar, vinegar, and ground red pepper. For the chili-head crowd. Serve with blue cheese.

Tex-Mex beans with cornmeal dumplings simmered in a skillet. Chickpeas and kidney beans in chili-spiced tomato sauce topped with fluffy cornmeal drop dumplings.

Fillet mosaic of woven sole, salmon, and spinach strips poached in fish stock and served on a roasted red pepper sauce with white wine and apple jelly. A stunning, restaurant-quality fish presentation.

Szechwan cucumber salad with wood ear mushrooms, hot chili peppers, and a tangy soy-vinegar-sesame dressing. A crunchy, spicy Chinese cold salad that comes together in 30 minutes.

Pickled onions brined overnight in salt water, then packed in a hot vinegar brine with mustard seeds, horseradish, bay leaf, and hot peppers. Crunchy and tangy.

Eight pepper beef chili loaded with chipotles, habaneros, poblanos, jalapeños, anchos, and more. A slow-simmered, layered-heat chili that brings serious fire.

Australian outback chili made with kangaroo meat, emu ham, and bacon simmered in beer with Tasmanian chilies. A wild game chili unlike anything you've tasted before.

Slow-braised calamari in umido with garlic, white wine, crushed chili, and tomato sauce, served with grilled ramp bruschetta and fresh marjoram.

Pressure-canned white beans with ham hocks, brown sugar, chili sauce, and mustard. A classic batch canning recipe that fills your pantry with smoky, sweet baked-style beans.

Marinated prawns soak cooked shrimp in a spicy white vinegar bath with whole chilies, oregano, carrots, and stuffed olives for two days. A make-ahead Caribbean-style escabeche appetizer.

Hearty sausage soup with hot Italian sausage marinated in white wine and garlic, simmered with cabbage, tomatoes, and green chiles. A bold, spicy one-pot soup that fills the kitchen with incredible aroma.

Low-calorie chili rice with sauteed brown rice topped in a roasted green chile and cilantro sauce. A quick Mexican-inspired side dish with smoky, tangy flavor.

Spice-rubbed whole chicken cooked in the microwave in just 20 minutes, served with zucchini and tomatoes tossed in the savory drippings.

Well, this is NOT non-fat, but is low fat. It's kind of a Schezuan sauce I guess, of my own invention. If I could figure out how to avoid using the oil it would be non-fat.

Seasoned ground beef, lettuce, tomatoes, and cheddar roll up in flour tortillas with a creamy chile-spiked white sauce. Bake until bubbly for enchilada-style burritos.