a few other vegetarian favorites

These recipes, appearing in no particular order, don't have green chiles in their ingredient lists, but they're keepers. Enjoy!
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VEGETARIAN CHILI

​This recipe - one of my all-time favorites - is from a cookbook I've had for a long time. I've never been able to find it the recipe online, so I've copied it here, with a few of my own preferred additions. It's simple and delicious. I prefer this recipe "as is," with jalapeno and red peppers, but sub or add green chiles if desired, and add any other veggies if so inspired!
VEGGIE SOUP/STEW

Veggie stew doesn't sound all that appetizing to me, normally. But I tried this and it's become a staple over the cold winter months, especially. Don't let the main photo on the recipe page frighten you; the one here is a better representation.
LENTIL CHILI

This fantastic recipe from Little Broken is best if you incorporate the "add-in" spices listed. Make sure you load up on the toppings - diced jalapenos and red onions, sour cream, avocado and sharp cheddar cheese, plus a healthy squeeze of lime and a generous amount of cilantro. 
HOT & SOUR SOUP

This recipe, from Gimme Some Oven, is delicious and will warm you up instantly. I double the rice vinegar for some extra tang. Make sure to drain/press and dry the tofu well to avoid mushy soup. Serve with crispy wonton strips.
CRISPY BAKED TOFU

I came across this recipe for tofu, and it's been a game changer. I absolutely love it with steamed broccoli and rice pilaf (made with shallots and white wine - yum - recipe below.) Be sure to drain/press and dry the tofu well. A secret not shared here is to shred the tofu instead of cut it. It gives the tofu a better texture. Dip in sriracha or other Asian hot sauce.
BAKED TOFU - CHICKEN NUGGET STYLE

I miss good bar food-style chicken nuggets, but came across this recipe and it could fool more than a few people! (I found it when looking for a Thanksgiving sheet pan dinner, It's supposed to taste like turkey.) The nooch gives it just the right flavor. A tip not included here: add a little bit of corn starch after you coat the tofu. Serve with your favorite roasted or steamed veggies and rice pilaf (see recipe below), or go for a fast food-like experience and get some oven fries!
RICE PILAF WITH SHALLOTS AND PARMESAN

I've been using this recipe forever, even before I became a vegetarian. It takes rice to a whole new level with the shallots and white wine, which give it a bit of a pungent taste. Serve with crispy baked tofu or any main dish and veggie side of your choice.