Slow-cooked Chili

Ingredients

• Servings: 10
• 2 pounds ground beef
• 2 (16 ounce) cans kidney beans, rinsed and drained
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 1 onion, chopped
• 2 green bell peppers, chopped, divided
• 1 red bell pepper, chopped, divided
• 2 tablespoons chili powder
• 2 cloves garlic, minced
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 10 tablespoons shredded cheddar cheese for garnish (optional)

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• cook and stir ground beef in a skillet over medium heat until no longer pink, about 10 minutes. drain.
• transfer ground beef to a slow cooker.
• stir in kidney beans, diced tomatoes, onion, half the green bell peppers, half the red bell peppers, chili powder, garlic, salt, and ground black pepper until well combined.
• place remaining green bell peppers and red bell peppers on top of mixture.
• cover the cooker and cook on high setting until vegetables are soft and the flavors have blended, about 2 hours.
• stir chili and cook on low setting for 6 more hours.
• serve in bowls; garnish each serving with 1 tablespoon of shredded cheddar cheese.

Quinoa With Chipotle-lime Dressing

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 (15 ounce) can black beans, rinsed and drained
• 1 large tomato, chopped
• 1 yellow bell pepper, chopped
• 1 avocado, diced
• dressing:
• 1/2 cup firmly packed chopped fresh cilantro
• 1 lime, juiced
• 2 tablespoons olive oil
• 2 tablespoons greek yogurt
• 1 chipotle chile pepper in adobo sauce, sauce reserved
• 1 tablespoon honey
• 1 teaspoon ground cumin
• salt and ground black pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat 1 tablespoon olive oil in a pot over medium-high heat. saute onion in hot oil until softened, about 5 minutes. stir quinoa into onion; saute until toasted and fragrant, about 2 minutes.
• pour broth into quinoa mixture; bring to a boil, reduce heat to low, cover the pot with a lid, and simmer until liquid is completely absorbed, about 20 minutes.
• stir black beans, tomato, bell pepper, and avocado together in a bowl.
• blend cilantro, lime juice, 2 tablespoons olive oil, greek yogurt, chipotle pepper, 1 tablespoon reserved adobo sauce, honey, cumin, salt, and black pepper together in a blender until dressing is smooth.
• pour dressing over black bean mixture; add quinoa and toss to coat.

garbanzo bean and veggie burritos

Ingredients

• Servings: 6
• 1 1/2 tablespoons olive oil
• 1/2 large onion, diced
• 3 cloves garlic, minced, or more to taste
• 2 tomatoes, divided
• 2 (15 ounce) cans garbanzo beans, drained
• 2 tablespoons lemon juice, divided
• 2 teaspoons olive oil, divided
• 1 1/2 teaspoons butter
• 2 zucchini, chopped
• 1 yellow squash, chopped
• 1 green bell pepper, diced
• salt and ground black pepper to taste
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 6 (10 inch) flour tortillas
• 1/2 cup shredded cheddar cheese (optional)
• 1 dash hot sauce, or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat 1 1/2 tablespoons olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes. add 1/2 of the chopped tomatoes; cook and stir for 1 minute. add garbanzo beans, 1 tablespoon lemon juice, and 1 teaspoon olive oil; cover skillet and cook, stirring occasionally, until heated through, about 10 minutes.
• heat butter and remaining 1 teaspoon olive oil in a separate skillet over medium heat; cook and stir zucchini, yellow squash, and green bell pepper until tender, about 5 minutes. season with salt and black pepper.
• mix remaining 1 tablespoon lemon juice into garbanzo bean mixture; cover and cook for 5 minutes more. mash garbanzo beans with a potato masher while skillet is still over heat until desired consistency is reach. mix cumin, chili powder, and paprika into garbanzo beans; stir to coat.
• layer garbanzo bean mixture, vegetable mixture, and remaining tomatoes each tortilla; top with cheddar cheese and hot sauce. fold opposing edges of the tortilla to overlap the filling. roll 1 of the opposing edges around the filling into a burrito.

classic pad thai

Ingredients

• Servings: 4
• 8 ounces medium width rice vermicelli noodles
• 3 tablespoons vegetable oil
• 1/4 pound ground chicken
• 1 teaspoon hot pepper sauce
• 1 red pepper, thinly sliced
• 1/2 pound peeled, deveined raw shrimp
• 3 cloves garlic, minced
• 2 teaspoons freshly grated gingerroot
• 1/2 cup vegetable or chicken broth
• 1/2 cup heinz tomato ketchup
• 1/4 cup lime juice
• 3 tablespoons granulated sugar
• 3 tablespoons fish sauce
• 1 1/2 cups bean sprouts
• 3 green onions, thinly sliced
• 1/4 cup fresh coriander or parsley leaves
• chopped peanuts

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
• heat half the oil in a wok or deep skillet set over high heat. crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. reserve on a platter.
• add remaining oil and peppers to pan; stir-fry for 3 minutes. add shrimp and stir-fry for 2 minutes. stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. bring to a boil. add noodles and reserved meat; toss mixture to combine. heat through.
• add sprouts and toss gently. sprinkle with onions, coriander and peanuts.

jamie's minestrone

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 cups chopped celery
• 5 carrots, sliced
• 2 cups chicken broth
• 2 cups water
• 4 cups tomato sauce
• 1/2 cup red (optional)
• 1 cup canned kidney beans, drained
• 1 (15 ounce) can green beans
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• 1/2 cup seashell pasta
• 2 tablespoons grated parmesan cheese for topping
• 1 tablespoon olive oil

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

Chicken And Two Bean Chili

Ingredients

• Servings: 8
• 2 chicken breasts, cut into chunks
• 1 tablespoon olive oil
• 1/3 red onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, drained
• 1 (14.5 ounce) can great northern beans, drained
• 2 (14.5 ounce) cans diced tomatoes with green chile peppers
• 1 (14 ounce) can tomato sauce
• 1/2 cup chicken stock
• 1/2 cup brown sugar
• 1/2 cup frozen corn
• 1/4 cup white vinegar
• 3 tablespoons chili powder
• 3 tablespoons ground cumin
• 2 tablespoons dried cilantro
• dash of salt
• 1 pinch cayenne pepper
• 1/2 green bell peppers, diced
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 35 mins

Ready Time: 3 hrs 55 mins


• fill a large pot with lightly-salted water and bring to a boil. boil the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes. drain the chicken and place in a slow cooker.
• heat the olive oil in a skillet over medium heat. brown the onion and garlic in the hot oil, 5 to 7 minutes; scrape into the slow cooker.
• add the black beans, great northern beans, tomatoes with green chiles, tomato sauce, chicken stock, brown sugar, corn, vinegar, chili powder, cumin, cilantro, salt, and cayenne pepper to the slow cooker. cook on high until the beans are tender, 3 to 4 hours. stir the diced green, red, and yellow bell peppers into the chili and cook another 20 minutes.

Cola-brined Chicken Wings

Ingredients

• Servings: 4
• 1/2 cup kosher salt
• 1 liter cola-flavored carbonated beverage
• 4 pounds chicken wings
• 1/2 cup vegetable oil
• 1/4 cup packed brown sugar
• 2 tablespoons kosher salt
• 2 tablespoons garlic powder
• 2 tablespoons ground black pepper
• 2 tablespoons ground mustard
• 4 teaspoons paprika

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 2 hrs 20 mins


• pour 1/2 cup kosher salt and the cola into a resealable plastic bag, mix until the salt dissolves. add the chicken wings, coat with the brine, squeeze out excess air, and seal the bag. brine in the refrigerator for 2 hours. while the chicken is brining, stir together the vegetable oil, brown sugar, 2 tablespoons kosher salt, garlic powder, black pepper, mustard powder, and paprika in a small bowl to form a paste; set aside.
• preheat an outdoor grill for medium heat, and lightly oil the grate.
• drain the chicken wings in a colander set in the sink, then pat dry with paper towels. place the wings into a large mixing bowl, then mix in the spice paste until evenly coated.
• grill the wings on the preheated grill, turning occasionally, until the chicken is no longer pink at the bone, 10 to 15 minutes.

colorado mexican pizza

Ingredients

• Servings: 10
• 1 pound ground beef
• 1 onion, chopped
• 2 medium tomatoes, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons chili powder
• 1 tablespoon ground cumin
• 1 (30 ounce) can refried beans
• 14 (12 inch) flour tortillas
• 2 cups sour cream
• 1 1/4 pounds shredded colby cheese
• 1 1/2 pounds shredded monterey jack cheese
• 2 red bell peppers, seeded and thinly sliced
• 4 green bell peppers, seeded and thinly sliced
• 1 (7 ounce) can diced green chilies, drained
• 3 tomatoes, chopped
• 1 1/2 cups shredded cooked chicken meat
• 1/4 cup butter, melted
• 1 (16 ounce) jar picante sauce

Recipe

Preparation Time: 45 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• preheat the oven to 350 degrees f (175 degrees c). butter a 10x15 inch jellyroll pan.
• cook the ground beef in a large heavy skillet over medium heat until evenly browned. drain off excess grease, and add onion and 2 tomatoes. continue cooking until onions are tender. season with salt, pepper, chili powder, and cumin. stir in refried beans, and cook until heated through.
• lay 6 of the tortillas the prepared pan with the edges going well over the sides. spread all of the bean mixture the tortillas. spread half of the sour cream over the bean layer. sprinkle with approximately 1/3 of the colby cheese, and 1/3 of the monterey jack cheese. scatter 1 tablespoon of the green chilies, 1/3 of the green pepper strips, and 1/3 of the red pepper strips followed by 1/3 of the remaining chopped tomato.
• make a layer of only 4 tortillas over the toppings, and spread with remaining sour cream. top with shredded chicken, then a second 1/3 of both cheeses, red and green bell peppers, chilies, and tomatoes. arrange the final layer using remaining 4 tortillas as a base, cheeses, peppers, tomatoes, chilies, and ending with shredded cheese on the top. fold the overhanging edges inward, and secure with toothpicks. brush exposed tortilla surfaces with melted butter.
• bake for 35 to 45 minutes in the preheated oven, or until heated through, and cheese is melted and bubbly. remove toothpicks, and let stand for at least 5 minutes before slicing. spoon picante sauce over according to individual tastes.

tex mex stir fry

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 tablespoons all-purpose flour, or as needed
• 1 (1 ounce) packet taco seasoning mix
• 1 pound skinless, boneless chicken breast halves - cut into bite size pieces
• 2 teaspoons olive oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup prepared salsa
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• heat 1 teaspoon of olive oil in a skillet over medium-high heat until the oil is very hot, and cook and stir the green and red bell pepper until they are starting to become tender, about 5 minutes. set the peppers aside.
• mix flour and taco seasoning in a bowl, and stir in chicken pieces, a few at a time, to thoroughly coat with the flour mixture. heat 2 teaspoons of olive oil in a large skillet over medium-high heat, and cook and stir the chicken until no longer pink and the coating is browned, about 5 minutes. stir in the bell peppers, black beans, and salsa, and let the mixture simmer for about 5 minutes to blend the flavors.
• to serve, sprinkle each portion with cheddar cheese.

garbanzo bean and pepper salad

Ingredients

• Servings: 8
• 1 (19 ounce) can garbanzo beans, drained and rinsed
• 2 large red bell peppers, diced
• 2 large yellow bell peppers, diced
• 1 jalapeno pepper, diced
• 1 large red onion, diced
• 1/4 cup chopped fresh parsley
• salt to taste
• ground black pepper to taste
• 1 lime, juiced
• 1 lemon, juiced
• 1/4 cup extra virgin olive oil

Recipe

Preparation Time: 20 mins Ready Time: 4 hrs 20 mins


• in a large bowl, mix the garbanzo beans, red bell peppers, yellow bell peppers, jalapeno pepper, red onion, and parsley. season with salt and pepper.
• in a small bowl, whisk together the lime juice, lemon juice, and olive oil. drizzle over the salad, and toss to coat. refrigerate salad at least 4 hours before serving.

summery corn salad

Ingredients

• Servings: 6
• 3 teaspoons butter
• 3 ears fresh corn, husks and silks removed
• 1 teaspoon garlic powder
• 1 (15 ounce) can black beans, drained
• 1/4 cup chopped fresh cilantro
• 1/4 cup olive oil
• 2 tablespoons red vinegar
• 2 tablespoons lime juice
• 1 1/2 teaspoons minced garlic
• 1 teaspoon white sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat grill for medium heat and lightly oil the grate.
• spread 1 teaspoon butter on each ear of corn and sprinkle ears with garlic powder. wrap corn in aluminum foil.
• grill wrapped ears until corn kernels are hot and steaming, about 15 minutes. unwrap ears and grill until kernels are lightly browned, about 5 more minutes, turning once. let corn cool and cut kernels from the cobs.
• gently stir corn, black beans, and cilantro together in a salad bowl. whisk olive oil, red vinegar, lime juice, garlic, sugar, cumin, chili powder, salt, and black pepper in a separate bowl; pour dressing over corn mixture and toss gently to coat.

Fruity Chili

Ingredients

• Servings: 8
• 2 (14 ounce) cans tomato sauce
• 2 (15 ounce) cans kidney beans, rinsed and drained
• 2 tablespoons chili powder
• 1 tablespoon white sugar
• 1 pinch cayenne pepper (optional)
• 1 pound ground beef
• 2 tablespoons chili powder
• 1 tablespoon white sugar
• 1 pinch cayenne pepper (optional)
• 1 teaspoon cooking oil
• 1/2 red onion, chopped
• 1 banana pepper, chopped
• 1 apple - peeled, cored, and chopped
• 1 peach - peeled, pitted, and chopped

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• combine the tomato sauce, kidney beans, 2 tablespoons chili powder, 1 tablespoon sugar, and cayenne pepper in a large sauce pan; bring to a simmer over low heat.
• place a large skillet over medium-high heat; place the ground beef in the skillet; season with 2 tablespoons chili powder, 1 tablespoon sugar, and the cayenne pepper; cook until brown; add to the sauce mixture.
• heat the oil in a small skillet over medium-high heat; cook the onion in the oil until slightly browned; add to the sauce mixture, along with the apple, peach, and banana pepper. allow to simmer another 1 to 2 minutes until hot.

calico veggie beans

Ingredients

• Servings: 8
• 1 (15 ounce) can black beans
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can butter beans
• 1 (15 ounce) can lima beans, drained
• 1 cup packed brown sugar
• 1 cup chopped onion
• 1/2 cup fresh tomato sauce
• 1/2 cup chopped celery
• 3 tablespoons white vinegar
• 1 teaspoon mustard powder

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• stir black beans, kidney beans, butter beans, lima beans, brown sugar, onion, tomato sauce, celery, vinegar, and mustard powder together in a four-quart casserole dish; cover with aluminum foil.
• bake in the preheated oven for 1 hour.

Liege Style Salad

Ingredients

• Servings: 12
• 2 pounds potatoes, peeled and cubed
• 2 pounds fresh green beans, trimmed and snapped into 1 1/2 inch pieces
• 1 pound thick cut bacon
• 3 small onions, sliced
• 2 cups balsamic vinegar
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• place the potatoes in to a pot and fill with enough water to cover. bring to a boil and cook until tender, about 10 minutes. bring a separate pot of water to a boil. add the green beans and cook for about 5 minutes. drain.
• fry the bacon in a large skillet over medium heat until crisp. remove bacon and set aside. fry onions in the bacon drippings until tender and browned. remove them and set aside. pour balsamic vinegar into the skillet and stir to release all of the browned bits from the bottom of the pan.
• in a large bowl, combine the green beans, potatoes, onions and bacon. pour the balsamic vinegar over them and toss to coat. season with salt and pepper.

Slow Cooker Mexican Chicken And Rice

Ingredients

• Servings: 6
• 3 cups chicken broth
• 1 1/2 cups converted long-grain white rice
• 1/2 large white onion, sliced
• 1 (24 ounce) jar salsa
• 1 (4 ounce) can chopped green chilies
• 1 (1 ounce) packet dry taco seasoning mix, divided
• 2 skinless, boneless chicken breast halves
• 1 (15 ounce) can black beans, drained

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs 20 mins

Ready Time: 3 hrs 30 mins


• pour the chicken stock into a slow cooker, and stir in the rice, onion, salsa, green chilies, and half the taco seasoning. rub the remaining taco seasoning over the chicken breasts, and place into the cooker. place the lid on the cooker, and set to high setting.
• cook until the rice is thickened and most of the liquid has been absorbed, about 3 hours. about 20 minutes before serving time, turn the cooker to warm setting. remove the chicken breasts, and slice them. stir the chicken and the black beans into the slow cooker. return lid to cooker, allow the beans to heat, and serve.

Kas' Chili

Ingredients

• Servings: 10
• 2 pounds ground beef
• 2 green bell peppers, chopped
• 2 onions, chopped
• 2 (15.25 ounce) cans kidney beans, rinsed and drained
• 1 (15 ounce) can black beans
• 1 (8 ounce) can tomato sauce
• 2 (14.5 ounce) cans diced tomatoes
• 1 tablespoon minced garlic
• 2 1/2 tablespoons chili powder
• 1 1/2 teaspoons paprika
• 1 tablespoon dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon ground coriander
• 1 teaspoon garlic powder
• 1 1/2 teaspoons salt
• 2 tablespoons ground cumin
• 1/4 cup chopped fresh cilantro
• 2 bay leaves

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs 7 mins

Ready Time: 7 hrs 22 mins


• place a large skillet over medium-high heat. cook the ground beef in the hot skillet until completely browned, 7 to 10 minutes; drain.
• combine the drained beef in a slow cooker with the bell peppers, onions, kidney beans, black beans, tomato sauce, and diced tomatoes. cook on high for 30 minutes. stir the garlic, chili powder, paprika, oregano, rosemary, coriander, garlic powder, salt, cumin, cilantro, and bay leaves into the beef mixture. reduce heat to low and cook another 6 1/2 hours.

vegan hoppin' john

Ingredients

• Servings: 6
• 1 onion, diced
• 1 green bell pepper, diced
• 1 tablespoon canola oil, or as needed
• 3 cups cooked brown rice
• 1 (16 ounce) can red kidney beans, drained
• 10 ounces tomato paste
• 1 (10 ounce) package frozen black-eyed peas
• 15 drops hot sauce (such as tabasco®)
• 1 pinch smoked salt, or to taste
• 1 pinch dill weed, or to taste
• 1 pinch mustard powder, or to taste
• 1 pinch garlic powder, or to taste
• 1 pinch dried savory, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• combine onion and green bell pepper in a skillet; add enough canola oil to coat onion and bell pepper. cover skillet and cook onion and bell pepper over medium heat until tender, about 15 minutes.
• mix rice, kidney beans, tomato paste, black-eyed peas, hot sauce, smoked salt, dill weed, mustard powder, garlic powder, and savory into onion and bell pepper; cook and stir until heated through, about 10 minutes more.

slow cooked chipotle chicken

Ingredients

• Servings: 6
• 2 pounds boneless, skinless chicken breasts, trimmed
• 3 tablespoons mazola® corn oil
• 1 medium onion, sliced
• 2 cloves garlic, crushed
• 2 canned chipotle peppers in adobo sauce
• 1/2 cup warm water
• 1 tablespoon chicken-flavored bouillon powder
• 1 cup sour cream
• 4 ounces cream cheese, softened
• salt and pepper to taste
• chopped fresh cilantro (optional)

Recipe

Preparation Time: 25 mins Cook Time: 3 mins Ready Time: 3 hrs 55 mins


• pat chicken dry using paper towels. cut chicken breasts into 2 to 3 ounce portions; add to 6-quart slow cooker.
• heat oil in a large skillet over medium-high heat, add onions and cook for 5 to 8 minutes until tender and beginning to brown.
• reduce heat and add garlic; cook for 1 minute.
• transfer onion mixture to electric blender or food processor.â  add chipotle chilies, water and bouillon powder.â  puree until smooth. pour over chicken in slow cooker; cover.
• cook for 2 to 3 hours on high, stirring once, cooking until chicken is tender and at least 170 degrees f.
• whisk together sour cream and cream cheese until smooth. stir into chicken mixture. season with salt and pepper if desired. continue cooking for 15 to 20 minutes on low or until heated through.
• delicious served with rice, black beans, vegetables and warm corn tortillas. garnish with cilantro, if desired.

Layered Chicken And Black Bean Enchilada Casserole

Ingredients

• Servings: 8
• 2 cups diced chicken breast meat
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 tablespoons chopped fresh cilantro
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (4.5 ounce) can diced green chile peppers, drained
• 1 (10 ounce) can red enchilada sauce
• 8 (6 inch) corn tortillas
• 2 cups shredded mexican blend cheese
• 1 (8 ounce) container sour cream

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat the oven to 375 degrees f (190 degrees c).
• heat a large skillet over medium heat, and spray with vegetable cooking spray. saute chicken with cumin and coriander until chicken is cooked through. transfer to a medium bowl. stir in the cilantro, black beans, and green chile peppers.
• spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. place 4 tortillas over the sauce, overlapping if necessary. spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. layer the remaining chicken mixture over the tortillas. cover dish with a lid or aluminum foil.
• bake for 30 minutes in the preheated oven. remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. let stand 10 minutes before serving.

carrot, tomato, and spinach quinoa pilaf with ground turkey

Ingredients

• Servings: 2
• 2 teaspoons olive oil
• 1 cup quinoa
• 1/2 onion, chopped
• 2 cups water
• 2 tablespoons chicken-flavored vegetable bouillon
• 1 teaspoon ground black pepper
• 1 teaspoon ground thyme
• 1 carrot, chopped
• 1 tomato, chopped
• 1 cup baby spinach
• 2 tablespoons olive oil
• 1 pound ground turkey, or more to taste (optional)
• 1 (14.5 ounce) can black beans, rinsed and drained

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• heat 2 teaspoons olive oil in a saucepan over medium heat; cook and stir onion in hot oil until translucent, about 5 minutes. reduce heat to medium-low, stir quinoa with the onion, and cook, stirring constantly, until the quinoa is lightly toasted, about 2 minutes.
• pour water into the saucepan; add bouillon granules, black pepper, and thyme. bring the liquid to a boil, place a cover on the saucepan, reduce heat to low, and cook at a simmer until the quinoa softens, about 5 minutes.
• stir carrot into the quinoa mixture, replace cover, and continue to cook at a simmer until water is completely absorbed, about 10 minutes more.
• remove saucepan from heat. stir tomato and baby spinach into the quinoa mixture until the spinach wilts, about 2 minutes.
• heat 2 tablespoons olive oil in large skillet over medium-high heat. cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. reduce heat to medium-low. stir black beans with the turkey; cook and stir until the beans are hot, 2 to 3 minutes; add the quinoa mixture, stir, and cook until heated through, about 5 minutes more.

tequila chili

Ingredients

• Servings: 4
• 1 pound ground beef
• 1 (14.5 ounce) can italian-style stewed tomatoes
• 1 (15 ounce) can light red kidney beans, drained
• 1 onion, chopped
• 1 clove garlic, minced
• 1 (8 ounce) can tomato sauce
• 1 1/2 fluid ounces tequila
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• brown the ground beef in a large pot over medium heat, breaking it up with a spoon while it cooks; drain. stir in the tomatoes, kidney beans, onion, garlic, tomato sauce, tequila, chili powder, cumin, salt, and cayenne pepper; simmer 20 minutes.

Edamame Bean Salad

Ingredients

• Servings: 12
• 1 (16 ounce) package frozen corn
• 1 sweet onion, diced
• 1 (16 ounce) package frozen shelled edamame (green soybeans)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can garbanzo beans, drained
• 1 (12 ounce) jar roasted red peppers, drained and chopped
• 1 teaspoon smoked sea salt
• 1 teaspoon ground cumin
• 1/4 cup chopped fresh cilantro
• 2 tablespoons freshly squeezed lime juice

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• heat a large nonstick skillet over medium-high heat. add frozen corn; cook and stir until golden brown, stirring occasionally, about 5 minutes. stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
• stir edamame, black beans, garbanzo beans, roasted red pepper, sea salt and cumin into corn mixture; cook and stir until heated through, 3 to 5 minutes. remove from heat. add cilantro and lime juice; toss to combine.

jamie's minestrone

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 cups chopped celery
• 5 carrots, sliced
• 2 cups chicken broth
• 2 cups water
• 4 cups tomato sauce
• 1/2 cup red (optional)
• 1 cup canned kidney beans, drained
• 1 (15 ounce) can green beans
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• 1/2 cup seashell pasta
• 2 tablespoons grated parmesan cheese for topping
• 1 tablespoon olive oil

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

cumin and coriander chickpea salad

Ingredients

• Servings: 16
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/2 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons white vinegar
• 1 1/2 teaspoons grated fresh ginger root
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cayenne pepper
• 4 (19 ounce) cans garbanzo beans, drained
• 2 yellow bell peppers, seeded and chopped
• 1 bunch green onions, thinly sliced
• 1/2 cup finely chopped fresh cilantro

Recipe

Preparation Time: 15 mins Ready Time: 8 hrs 15 mins


• in a bowl, crush together the garlic and salt. to prepare the dressing, mix in olive oil, lemon juice, vinegar, ginger, cumin, and cayenne pepper.
• in a separate bowl, stir together the garbanzo beans, yellow bell peppers, green onions, and cilantro. mix in the dressing. cover, and chill in the refrigerator 8 hours, or overnight.

turkey taco salad

Ingredients

• Servings: 12
• 1 pound extra-lean ground turkey breast
• 1 head iceberg lettuce - rinsed, dried, and chopped
• 6 green onions, chopped
• 1 (15 ounce) can kidney beans, drained and rinsed
• 2 cups shredded cheddar cheese
• 1/2 cup diced dill pickles
• 1/2 cup sliced black olives
• 2 cups fat-free mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon white vinegar
• 3/4 cup taco sauce
• 1 (14.5 ounce) package low-fat baked tortilla chips

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 5 mins


• place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. crumble and set aside to cool.
• mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.
• whisk together the mayonnaise, lemon juice, vinegar and taco sauce.
• pour dressing over salad and refrigerate. before serving, mix in 2 cups broken tortilla chips. garnish with whole chips and serve.

Black Bean And Walnut Burgers

Ingredients

• Servings: 6
• 1/2 cup walnuts
• 1/2 cup rolled oats
• 1 tablespoon flax seeds
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 pinch ground cinnamon
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup mashed cooked sweet potato
• 1 egg, beaten
• 1/4 cup minced onion
• 1 fresno chile pepper, seeded and minced
• 1 small crimini mushroom, minced
• 3 cloves garlic, minced
• 1/2 teaspoon soy sauce
• 1/2 cup vegetable oil

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• process walnuts in a food processor until you have a coarse powder; add oats, flax seeds, cumin, paprika, salt, and ground cinnamon and process again until the oats are ground into a coarse powder. put black beans and sweet potato into the processor bowl; process until smooth and transfer to a mixing bowl.
• stir egg, onion, fresno chile, crimini mushroom, garlic, and soy sauce into the black bean mixture until smoothly integrated; shape into 6 patties.
• heat vegetable oil in a skillet over medium-high heat until shimmering. fry patties in oil until a deep-brown crust forms, about 5 minutes per side.

john's chili

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 1 red bell pepper, finely chopped
• 1 yellow bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 1 orange bell pepper, finely chopped
• 1 large red onion, finely chopped
• 1 stalk celery, chopped
• 2 pounds ground lamb
• 2 pounds ground beef
• 8 serrano chile peppers, diced
• 3 (14.5 ounce) cans diced tomatoes
• 1 (4.5 ounce) can diced green chile peppers
• 3 (6 ounce) cans tomato paste
• 2 (15 ounce) cans kidney beans
• 6 tablespoons minced garlic
• 1 fluid ounce key lime juice
• 4 fluid ounces tequila
• 16 fluid ounces
• 2 1/2 tablespoons chili powder
• salt and pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 5 hrs 20 mins

Ready Time: 5 hrs 45 mins


• heat the olive oil in a large pot over medium heat. stir in the red bell pepper, yellow bell pepper, green bell pepper, orange bell pepper, onion, and celery. cook until tender. place lamb and beef in the pot, and cook until evenly brown. drain grease.
• mix serrano chile peppers, diced tomatoes, green chile peppers, tomato paste, kidney beans, garlic, lime juice, tequila, and into the pot. season with chili powder, salt, and pepper. bring to a boil. reduce heat to medium-low, and simmer 5 hours.

mexican chicken stuffed peppers

Ingredients

• Servings: 6
• cooking spray
• 2 red bell peppers, stemmed and cored
• 2 yellow bell peppers, stemmed and cored
• 2 orange bell peppers, stemmed and cored
• 1 teaspoon texas barbeque rub, or as needed
• 1 tablespoon olive oil, or as needed
• 3 skinless, boneless chicken breast halves, cubed
• 1/2 onion, thinly sliced
• 1 mild green chile pepper, chopped
• 1/2 jalapeno pepper, chopped
• 2 tablespoons ground turmeric
• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 1 pinch salt and ground black pepper to taste
• 1/2 (12 fluid ounce) can or bottle (such as sam adams boston ®)
• 2 (14.5 ounce) cans stewed tomatoes
• 1 (15 ounce) can tomato sauce
• 1/2 (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 3 cups cooked instant white rice
• 1/2 cup shredded mexican cheese blend, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 50 mins

Ready Time: 2 hrs 10 mins


• preheat oven to 375 degrees f (190 degrees c). spray an 9x12-inch baking dish with cooking spray.
• rub the red bell peppers, yellow bell peppers, and orange bell peppers with barbeque rub; arrange in the baking dish.
• heat olive oil in a skillet over medium heat; cook and stir chicken, onion, green chile pepper, jalapeno pepper, turmeric, coriander, cumin, salt, and pepper until chicken and onion are lightly browned, about 5 minutes. add to chicken mixture; reduce heat to low, cover skillet, and simmer until is reduced by half and chicken is cooked through, about 45 minutes.
• fill bell peppers with chicken mixture. pour stewed tomatoes, tomato sauce, and chickpeas into the baking dish, around the bell peppers. cover dish with aluminum foil.
• bake in the preheated oven for 45 minutes. remove aluminum foil and add rice and mexican cheese blend on top of the tomato mixture around the bell peppers; continue cooking until cheese is golden brown, about 15 minutes.

jamaica coffee

Ingredients

• Servings: 1
• 3/4 fluid ounce dark
• 3/4 fluid ounce coffee flavored liqueur
• 1 cup brewed coffee
• 2 tablespoons whipped cream
• 1 chocolate covered coffee bean

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• pour and coffee liqueur into a decorative coffee glass. fill glass with hot coffee. top with a dollop of whipped cream and garnish with a coffee bean.

Awesome Red Pepper Hummus Dip

Ingredients

• Servings: 12
• 1 (14 ounce) can garbanzo beans, drained, liquid reserved
• 2 tablespoons tahini (sesame seed paste)
• 1 lemon, juiced
• 2 cloves garlic, minced
• 3/4 teaspoon salt
• 1/2 cup bottled roasted red bell peppers

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• place the garbanzo beans, tahini, lemon juice, garlic, salt, and red peppers in the bowl of a food processor. add 2 tablespoons of the reserved juice from the garbanzo beans. pulse until the mixture is smooth, scraping the sides and blade to mix completely. cover, and refrigerate until ready to use.