Chilies are another example of a fruit that is masquerading as a vegetable. Chilies range in their heat content, from poblano chilies to jalapeños and habaneros. Chilies contain an oil called capsaicin, which is what makes them hot. About 60 percent of the heat of a chili is in the ribs, the white portion that supports the seeds. The remaining 40 percent is equally divided between the seeds and the flesh. Removing the ribs and seeds from chilies tones down their heat significantly.