dad's sunday chili

Ingredients

• Servings: 10
• 2 (15 ounce) cans kidney beans
• 1 (16 ounce) can chili beans
• 1 (14.5 ounce) can diced tomatoes
• 1/2 sweet onion, chopped
• 1 (6 ounce) can tomato paste
• 1 pound ground beef
• 1 pound ground sausgae
• 1 pinch ground cumin, or more to taste
• 1 pinch garlic salt, or more to taste
• 1 pinch chili powder, or more to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• combine kidney beans, chili beans, diced tomatoes, onion, and tomato paste in a large stockpot; cook and stir over low heat until onion is tender, about 10 minutes.
• heat a large skillet over medium-high heat. cook and stir beef and sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• mix beef and sausage into bean mixture; season with cumin, garlic salt, and chili powder. reduce heat to medium low, cover stockpot, and cook chili for 30 minutes more.

Cinnamon And Lime Chicken Fajitas

Ingredients

• Servings: 6
• 4 boneless, skinless chicken breast halves
• 1 tablespoon ground cinnamon
• salt and pepper to taste
• 2 large baking potatoes, peeled and cubed
• 1/4 cup canola oil
• 1 large yellow onion, chopped
• 1 large clove garlic, peeled and minced
• 1 tablespoon chopped jalapeno peppers
• 1 lime, juiced
• 12 (6 inch) corn tortillas, warmed

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 400 degrees f (200 degrees c).
• place potatoes in a shallow baking dish. drizzle with about 1/2 the oil, and season with salt. bake 30 to 40 minutes in the preheated oven, until tender.
• meanwhile, season chicken with cinnamon, salt, and pepper. arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. cool and shred.
• heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. mix in shredded chicken, jalapeno, and lime juice. cook until heated through.
• serve the chicken and potatoes in warmed tortillas.

Grey Cup Chili

Ingredients

• Servings: 20
• 1 1/2 pounds extra lean ground beef
• 1 tablespoon minced garlic, or more to taste
• 1 cup chopped green bell pepper
• 1 cup chopped red onion
• 1 cup chopped carrot
• 1 cup chopped zucchini
• 1 cup chopped celery
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground coriander
• 1/4 teaspoon ground black pepper, or to taste
• 1 (28 ounce) can diced tomatoes
• 1 (14 ounce) can whole kernel corn, drained
• 1 (10.75 ounce) can condensed tomato soup
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1/4 cup barbeque sauce
• 1 package taco seasoning mix, or to taste
• 1 (19 ounce) can black beans, drained and rinsed
• 1 (19 ounce) can garbanzo beans, drained and rinsed
• 1 (19 ounce) can red kidney beans, drained and rinsed
• 1 (15 ounce) can baked beans in tomato sauce
• 1/2 cup chopped fresh cilantro, or to taste
• 1 tablespoon lime juice

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• cook and stir ground beef and garlic in a large non-stick pot over medium-high heat until beef is no longer pink, about 10 minutes. stir bell pepper, red onion, carrot, zucchini, and celery into beef mixture; cook and stir until vegetables soften, about 5 minutes.
• stir cumin, chili powder, oregano, coriander, and black pepper into beef mixture; cook for 1 minute. stir tomatoes, corn, tomato soup, mushrooms, barbecue sauce, and taco seasoning into chili; bring to a boil. reduce heat to low; cover and simmer, stirring occasionally, for 20 minutes.
• stir black beans, garbanzo beans, kidney beans, and baked beans into chili; simmer until heated through, about 15 minutes. remove chili from heat; stir in cilantro and lime juice.

Vegan Arepas Made With Polenta

Ingredients

• Servings: 4
• 1 (8 ounce) container tofu, drained
• 1 (16 ounce) tube prepared polenta
• olive oil
• 2 bananas, sliced lengthwise
• 1 cup black beans, undrained
• 2 avocados - peeled, pitted, and sliced
• 1 large mango - peeled, seeded, and diced
• 1/4 cup diced onion
• 1 jalapeno pepper, seeded and minced
• salt to taste

Recipe

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


• preheat the oven's broiler and set the oven rack about 6 inches from the heat source. grease a baking sheet.
• slice the tofu and polenta into slabs of equal thickness; brush with olive oil and arrange on a baking sheet.
• cook the tofu and polenta under the preheated broiler until the tops are crispy, about 5 minutes. remove from oven and set aside.
• heat the olive oil in a skillet over medium-high heat. cook the bananas in the oil until crispy on the outside, yet soft on the inside, about 5 minutes. remove the bananas from the oil and set aside.
• pour the entire can of black beans into a blender and blend until a thick sauce forms.
• stir the mango, diced onion, jalapeno pepper, and salt together in a small bowl.
• to build the arepas, place a slice of polenta on each of four plates and top each with first about 1/4 of the bean sauce, then a piece of tofu, a few slices of banana, some avocado, and finishing with about 1/4 of the mango salsa.

five meat habanero chili

Ingredients

• Servings: 12
• 4 slices hickory-smoked bacon
• 3/4 pound ground beef
• 1 pound bulk lamb sausage
• 3/4 pound cubed beef stew meat
• 1 1/2 cups chopped onion
• 2 cloves garlic, minced
• 1 stalk celery, chopped
• 1/2 habanero pepper, seeded and minced, or to taste
• 1/2 large green bell pepper, chopped
• 1/2 large red bell pepper, chopped
• 1 (28 ounce) can tomato sauce
• 1 1/2 teaspoons ground cumin
• 2 cups cubed cooked chicken
• 3 (14.5 ounce) cans fire-roasted diced tomatoes, with juice
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can butter beans, rinsed and drained
• salt and pepper to taste
• 3/4 cup sour cream (optional)

Recipe

Preparation Time: 25 mins Cook Time: 2 hrs 40 mins

Ready Time: 3 hrs 5 mins


• place the bacon in a large pot, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate. in the same pot, stir in the ground beef, sausage, and beef stew meat. cook and stir until the ground meat is crumbly, evenly browned, and no longer pink. drain and set meat aside in a bowl. discard any excess grease.
• reduce heat to medium, then stir the onion, garlic, celery, habanero pepper, green bell pepper, and red bell pepper into the same large pot; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the tomato sauce and cumin, then add the beef and sausage mixture, bacon, and chicken. stir in the diced tomatoes, cannellini beans, pinto beans, and butter beans. season with salt and pepper. bring to a boil over high heat, then reduce heat to low and simmer for 2 hours. serve with a dollop of sour cream.

rajma (kidney bean curry)

Ingredients

• Servings: 8
• 2 cups dry red kidney beans
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 1 (2 inch) piece fresh ginger root, chopped
• 2 tablespoons vegetable oil
• 2 teaspoons ghee (clarified butter)
• 2 dried red chile peppers, broken into pieces
• 1 teaspoon cumin seeds
• 6 whole cloves
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tomatoes, chopped
• 2 cups water
• 1 teaspoon white sugar
• salt to taste
• 2 teaspoons garam masala
• 1 teaspoon ground red pepper
• 1/4 cup cilantro leaves, chopped

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. drain and rinse.
• grind the onion, ginger, and garlic into a paste using a mortar and pestle.
• heat the oil and ghee together in a pressure cooker over medium heat. fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. cook until the tomatoes are completely tender.
• add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. add the sugar and salt. close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. lower the heat to low and cook another 10 to 15 minutes. release the pressure and open the cooker. stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.

teriyaki beef & bean rice bowls from del monte®

Ingredients

• Servings: 8
• 2 1/2 pounds lean stew beef, cut into 1 1/2-inch cubes
• 1 (14.5 ounce) can del monte® original recipe stewed tomatoes, not drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (1.3 ounce) package pot roast seasoning mix for slow cookers
• 1 cup water
• 1/2 cup reduced-sodium teriyaki sauce, or more as needed
• 1 (14.5 ounce) can del monte® cut green beans, drained
• 2 (8.8 ounce) packages heat-and-serve white rice
• topping options:
• reduced-sodium soy sauce
• sliced green onions
• toasted sesame seeds
• grated orange zest

Recipe

Cook Time: 8 hrs

Ready Time: 8 hrs


• stir together beef, tomatoes, kidney beans, seasoning mix, water and teriyaki sauce in a 5-qt. slow cooker until well blended. cover and cook 8 hours on low or 4 hours on high.
• about 10 minutes before serving, break up any large pieces of tomato with a wooden spoon, and stir in green beans; cover to heat through.
• meanwhile, prepare rice according to package directions. serve beef over rice in bowls, with toppings, as desired.

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.

Cowboy Stew Ii

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 (28 ounce) can stewed tomatoes
• 2 (15.25 ounce) cans whole kernel corn
• 2 (15 ounce) cans whole green beans
• 1 (15.5 ounce) can canned red beans, drained and rinsed
• 1 onion, chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 50 mins Ready Time: 55 mins


• brown the ground beef in a skillet over medium heat until no longer pink. drain off any excess grease.
• in a stock pot or dutch oven, combine the ground beef, tomatoes, corn, green beans, red beans, and onion. season with oregano, cayenne pepper, and salt and pepper to taste. cover and simmer for at least 50 minutes over medium to low heat. the longer it cooks, the better it gets!

Black-eyed Pea And Bacon Soup

Ingredients

• Servings: 8
• 1/2 pound bacon, diced
• 1 onion, chopped
• 3 quarts water
• 4 cubes chicken bouillon
• 2 1/2 cups dry black-eyed peas
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 small potatoes, diced

Recipe

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

Ready Time: 1 hr 35 mins


• brown the bacon in a large pot over medium heat. drain grease, and place onion in the pot. cook and stir until tender. pour in the water. mix in the bouillon cubes until dissolved. stir in black-eyed peas, and season with salt and pepper. bring to a boil, reduce heat to low, and simmer 45 minutes.
• place the potatoes in the pot, and continue cooking 15 minutes, or until beans and potatoes are tender. serve warm.

black bean pepperpot soup

Ingredients

• Servings: 16
• 1 pound ground beef
• 6 cups beef stock
• 2 cups water
• 2 cups black beans, rinsed and drained
• 1 sweet potato, peeled and chopped
• 1 carrot, peeled and chopped
• 1 cup salsa
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 2 jalapeno peppers, seeded and chopped
• 1 tablespoon taco seasoning
• 1 tablespoon salt
• 1 tablespoon browning sauce (such as kitchen bouquet®)
• 2 teaspoons adobo seasoning
• 2 bay leaves

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat a large pot over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• stir beef stock, water, black beans, sweet potato, carrot, salsa, onion, bell pepper, jalapeno pepper, taco seasoning, salt, browning sauce, adobo seasoning, and bay leaves together with the beef in the pot; bring the mixture to a boil, reduce heat to medium-low, and cook until the vegetables are tender, about 30 minutes.

Creamy Slow Cooker Green Chili Chicken Soup

Ingredients

• Servings: 6
• 2 tablespoons canola oil
• 2 skinless, boneless chicken breasts, cut into cubes
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon cayenne pepper
• 1 (8 ounce) can tomato sauce
• 1 (4 ounce) can chopped green chilies
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes
• 2 cups chicken broth
• 1 (10.75 ounce) can cream of chicken soup

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs

Ready Time: 6 hrs 20 mins


• pour canola oil into slow cooker and tilt to coat bottom of crock. put chicken into bottom of slow cooker.
• mix salt, chili powder, onion powder, garlic powder, cumin, white pepper, and cayenne pepper together in a bowl; sprinkle about half the mixture over the chicken. turn the chicken and sprinkle remaining spice mixture over the chicken.
• layer tomato sauce, green chiles, pinto beans, and diced tomatoes atop the chicken, respectively.
• whisk chicken broth and cream of chicken soup together in a bowl; pour evenly over the diced tomato layer.
• cook on high for 1 hour. stir to spread ingredients evenly throughout the soup. continue cooking, stirring occasionally, for 5 hours more.

Thick And Savory Chili

Ingredients

• Servings: 12
• 2 pounds lean ground beef
• 1 large sweet onion (such as vidalia®), diced
• 1 tablespoon garlic powder
• 2 (15 ounce) cans whole tomatoes, cut into chunks
• 2 (15 ounce) cans mild chili beans
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 cup ketchup
• 1 (6 ounce) can tomato paste
• 2 (6 ounce) jars mushrooms, drained
• 1/4 cup chili powder, or to taste
• 2 teaspoons white sugar (optional)
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• heat a large skillet over medium-high heat. cook and stir beef, about half the sweet onion, and garlic powder in the hot skillet until completely browned, 5 to 7 minutes.
• mix tomato chunks, chili beans, tomato sauce, kidney beans, ketchup, and tomato paste in a large pot; bring to a boil and reduce heat to low. stir the ground beef mixture and mushrooms into the tomato mixture; season with chili powder, sugar, salt, and black pepper. cook chili at a simmer, stirring occasionally, until the flavors blend, about 45 minutes. top individual servings with diced sweet onion to serve.

Quick Black Bean Soup

Ingredients

• Servings: 6
• 2 (15 ounce) cans black beans
• 1 (15 ounce) can diced tomatoes with green chile peppers, drained
• 2 (15 ounce) cans chicken broth, divided
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 (15 ounce) can black beans
• 3 cups hot cooked rice
• 6 tablespoons sour cream, for topping

Recipe

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


• drain some of the liquid from 2 cans black beans.
• put 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan and add remaining chicken broth and 1 can black beans. place saucepan over medium heat, bring mixture to a simmer, and cook for 15 minutes.
• put 1/2 cup hot rice into each of 6 bowls. ladle soup over rice and top with 1 tablespoon sour cream.

Slow Cooker Venison Chili For The Big Game

Ingredients

• Servings: 8
• 1 pound boneless venison steak, cubed
• 1 pound lamb sausage
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (6 ounce) can tomato paste
• hot pepper sauce to taste
• salt and ground black pepper to taste
• 1 (15.5 ounce) can cannellini beans, drained
• 1 (10 ounce) can diced tomatoes with green chiles
• 3 tablespoons chili powder, or to taste
• 1 cup shredded cheddar cheese for garnish

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• place the venison and sausage in a large skillet and cook, breaking up with a wooden spoon as necessary, over medium heat until no longer pink and evenly browned. drain grease. stir in the onions and garlic, and cook until aromatic, about 3 minutes. drain, and mix in the tomato paste. season to taste with hot pepper sauce, salt, and pepper.
• pour the cannellini beans and tomatoes into a slow cooker. stir in the venison mixture. cover, and cook 8 to 10 hours on low, or 5 hours on high. sprinkle each serving with shredded cheddar cheese.

garbanzo bean patties

Ingredients

• Servings: 12
• 1 (16 ounce) package dry chickpeas
• 1 onion, chopped
• 1 tablespoon dried thyme
• salt and pepper to taste
• 2 1/2 cups dry bread cubes
• 2 eggs, beaten
• 4 tablespoons vegetable oil

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 40 mins

Ready Time: 3 hrs 55 mins


• in a large pot cover the garbanzo beans with at least 12 cups water. cook over medium heat for 2 1/2 to 3 hours, or until tender. check occasionally, as you might need to add more water.
• working in small batches, in a blender, on either the chop or blend setting, process garbanzo beans. blend until the mixture is a paste. add onions, thyme, salt and pepper to the mixture; mix well. add bread cubes and egg; mix well.
• form the garbanzo bean mixture into patties.
• heat oil in a large skillet over medium heat. fry patties until each side is golden brown.

tomato-rich fish stew

Ingredients

• Servings: 8
• 3 1/2 ounces sun-dried tomatoes
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 2 (8 ounce) bottles clam juice
• 2 (14 ounce) cans diced tomatoes (no salt added)
• 1 cup dry red (or substitute broth or tomato juice)
• 4 garlic cloves, crushed
• 4 tablespoons fresh herbs (such as thyme, rosemary or basil)
• 2 bay leaves
• 1/2 cup kalamata olives, sliced
• 1 (15 ounce) can navy beans, drained and rinsed
• 1 pound firm fish (grouper, tilapia or tuna), cut in 2- to 3-inch chunks
• 2 teaspoons fennel seeds, lightly crushed
• 1 pinch salt and pepper, to taste
• 1/2 cup grated parmesan cheese

Recipe

• in a pan, simmer sun-dried tomatoes in 1 1/2 cups water until very soft; discard water.
• in a large pot, saute onion and green pepper in oil until softened.
• in a food processor or blender, combine sun-dried tomatoes and 1 bottle clam juice until smooth; add to pot. stir in remaining clam juice, diced tomatoes, , garlic, herbs, bay leaves and olives. simmer 20 minutes.
• add beans, fish, fennel seeds, salt and pepper. simmer until fish is done, about 10 minutes. remove bay leaves. ladle into bowls; sprinkle with cheese.

half-baked taco salad

Ingredients

• Servings: 4
• seasoning:
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• meat:
• 1 pound 93% lean ground beef
• 1/2 cup water
• 1 (15 ounce) can no salt-added kidney beans
• salad:
• 4 tomatoes
• 2 heads romaine lettuce, chopped
• 4 large green bell peppers, sliced
• 1 ounce finely grated parmesan cheese
• 4 ounces coarsely grated extra-sharp cheddar cheese
• 1 cup salsa

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• combine chili powder, cumin, black pepper, garlic powder, sea salt, paprika, onion powder, cayenne pepper, and oregano together in a bowl.
• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with aluminum foil or parchment paper.
• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. mix spice mixture into ground beef until evenly coated; add water. simmer beef until liquid is evaporated, 10 to 15 minutes. add kidney beans and simmer until beans are heated through, about 10 minutes.
• cut each tomato in half down the middle. slice 1 of each half into thin, round cross sections. chop the remaining halves.
• spread romaine lettuce the prepared baking sheet; top with green bell peppers and tomato slices. sprinkle parmesan cheese over tomato layer.
• bake in the preheated oven until edges of romaine lettuce are crisp but not burned, 10 to 20 minutes.
• top salad with taco meat mixture, cheddar cheese, chopped tomato, and salsa. transfer salad to a serving plate using a spatula.

black bean salsa soup

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 (48 fluid ounce) can chicken broth
• 1 (14.5 ounce) can diced tomatoes with green chile peppers
• 3 (15 ounce) cans black beans, drained and rinsed
• 1/4 cup cooking
• 1 teaspoon minced garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cayenne pepper
• salt to taste
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• melt the butter in a large pot over medium heat. stir in the carrots, celery, and onion, and cook 15 minutes. pour in chicken broth. mix in diced tomatoes with green chile peppers, black beans, , and garlic. season with cumin, cayenne pepper, and salt. bring to a boil, reduce heat to low, and simmer 20 minutes. mix in cilantro during last few minutes of cook time.

portobello mushroom chili

Ingredients

• Servings: 6
• 2 tablespoons extra virgin olive oil
• 2 medium onions, diced
• 2 cloves garlic, chopped
• 1 tablespoon chili powder
• 1/4 teaspoon ground cayenne pepper
• 1 1/2 pounds portobello mushrooms, cut into 1/2 inch pieces
• 1 (28 ounce) can italian-style diced tomatoes
• 1 (19 ounce) can red kidney beans
• salt to taste
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• heat the oil in a large pot over medium heat, and cook the onions until tender. stir in the garlic, chili powder, and cayenne pepper. mix the mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender.
• pour the tomatoes and beans into the skillet. season with salt and pepper. reduce heat to low, cover, and simmer 40 minutes.

ed's chili supper chili

Ingredients

• Servings: 10
• 1 pound ground beef (80% lean)
• 1 small onion, diced
• 2 tablespoons chili powder
• 1 (15.5 ounce) can hot chili beans
• 1 (14.5 ounce) can petite diced tomatoes
• 1 pinch salt and ground black pepper, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 15 mins


• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
• stir onion into the beef. season beef with chili powder and stir; add chili beans and tomatoes. season chili with salt and pepper. bring the chili to a simmer, reduce heat to medium-low, and cook at a simmer until thick, at least 1 hour.

Funky Beans

Ingredients

• Servings: 12
• 1 pound dry pinto beans
• 1 pound bulk lamb sausage
• 1 pound ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 (10 ounce) can diced tomatoes and green chiles, undrained
• 1/2 cup ketchup
• chili powder to taste

Recipe

Preparation Time: 25 mins Cook Time: 2 hrs 20 mins

Ready Time: 3 hrs 45 mins


• pick over and rinse the dried beans, and place them in a large saucepan of water with a lid. bring to a boil over high heat, cover, turn off the heat, and let the beans sit for 1 hour. drain and rinse the beans in a colander, return to the saucepan, cover with water, and simmer for 2 hours, until the beans are tender.
• meanwhile, place the sausage, beef, onion, and green pepper in a skillet over medium heat, and cook and stir for about 10 minutes, until the3 sausage and beef are evenly brown.
• stir the meat mixture into the beans, and mix in the tomatoes with chiles, ketchup, and chili powder. bring the mixture to a boil, reduce the heat, and simmer for about 20 minutes to thicken.

Updated Shepherds Pie

Ingredients

• Servings: 6
• 1 1/4 pounds red potatoes, cut into chunks
• 3 large cloves garlic
• 1 pound extra-lean ground beef
• 2 tablespoons flour
• 4 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
• 3/4 cup fat-free reduced-sodium beef broth
• 2 tablespoons ketchup
• 3/4 cup breakstone's reduced fat or knudsen light sour cream
• 1/2 cup kraft 2% milk shredded sharp cheddar cheese, divided

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. meanwhile, brown meat in large nonstick skillet. stir in flour; cook 1 min. add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.
• heat oven to 375 degrees f. drain potatoes; return to pan. add sour cream; mash until potatoes are smooth and mixture is well blended. stir in 1/4 cup cheese.
• spoon meat mixture into 8-inch square baking dish; cover with potatoes.
• bake 18 min. top with remaining cheese; bake 2 min. or until melted.

babo's chili

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 pound beef chuck, cubed
• 1 green bell pepper, finely chopped
• 1/4 cup chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon celery seed
• 1/2 teaspoon dried basil
• 1 dried chile pepper
• 2 bay leaves
• 1 pinch salt
• 4 (16 ounce) cans tomatoes
• 4 (14.5 ounce) cans kidney beans, rinsed and drained
• 1 tablespoon unsweetened cocoa powder

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs 15 mins

Ready Time: 5 hrs 30 mins


• heat olive oil in a large pot over medium heat; cook and stir onion until softened, 5 to 10 minutes. add garlic; cook and stir until fragrant, about 1 minute. stir beef, green bell pepper, chili powder, cumin, celery seed, basil, chile pepper, bay leaves, and salt into onion mixture; cook and stir until beef is no longer red in the center, about 10 minutes.
• stir tomatoes into beef mixture, decrease heat to low, and simmer for 4 hours.
• stir kidney beans and cocoa powder into the chili; cook, stirring occasionally, for 1 hour more.

authentic, no shortcuts, louisiana red beans and rice

Ingredients

• Servings: 8
• 1 pound dried red beans, soaked overnight
• 10 cups water
• 1 pound andouille sausage, sliced into rounds
• 1 large sweet onion, chopped
• 1 green bell pepper, chopped
• 1 jalapeno pepper, seeded and chopped (optional)
• 8 cloves garlic, chopped
• 1 teaspoon ground black pepper
• 1 teaspoon seasoning, or to taste
• 6 fresh basil leaves, chopped
• 1 ham hock
• 4 cups cooked rice

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• place the beans and water into a slow cooker. heat a skillet over medium-high heat. brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. reserve drippings. add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. transfer everything from the skillet to the slow cooker.
• season the mixture with pepper and seasoning. add the fresh basil leaves and ham hock. cover and cook on low for about 8 hours, or until beans are tender. if the bean mixture seems too watery, take the lid off the slow cooker and set heat to high to cook until they reach a creamy texture.

shui zhu yu (sichuan boiled fish)

Ingredients

• Servings: 2
• 1 egg white, beaten
• 1/2 teaspoon cornstarch
• 1/4 teaspoon ground white pepper
• 3 thin slices fresh ginger root
• 1 (6 ounce) fillet basa, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 10 sichuan peppercorns
• 5 dried chile de arbol peppers
• 1 tablespoon vegetable oil
• 2 teaspoons sichuan bean sauce
• 2 cups water
• 3 stalks celery, cut into 1/2-inch pieces
• 1 cup sliced napa cabbage
• 2 teaspoons minced garlic
• 2 sprigs cilantro

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• stir the egg white, cornstarch, white pepper, and egg white together in a bowl; add the basa and mix to coat. set aside and allow to marinate at least 15 minutes.
• heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir the peppercorns and dried chile peppers in the hot oil until they turn a very dark red (they will look almost black, so be careful not to burn the chilies). remove the dried chili peppers and peppercorns from the skillet. mince the chile peppers. mash the peppercorns finely; set aside.
• return the skillet to the medium heat and add 1 tablespoon vegetable oil and the bean sauce; cook and stir the bean sauce with the oil until the mixture turns red. stir the water into the sauce, increase heat to high and cook until the sauce simmers. remove the ginger slices from the marinating fish and add to the boiling sauce; cook the fish at a boil until the flesh turns white.
• divide the celery and cabbage between two soup bowls. pour the fish and sauce over the celery and cabbage. top with the garlic, peppercorns, and chile peppers.
• heat 1 tablespoon olive oil in a skillet over high heat until it just begins to smoke; carefully pour the hot oil over the garlic, peppercorns, and chile peppers. garnish each portion with cilantro to serve.

dave "the cooker's" chili

Ingredients

• Servings: 8
• 1 pound beef top sirloin, diced
• 1 pound lamb butt, diced
• 1 pinch mexican-style seasoning (such as tajin® clasico seasoning), or more to taste
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 jalapeno peppers, seeded and minced
• 3 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (12 fluid ounce) can or bottle -style
• 1 (8 ounce) can tomato sauce
• 1 cup diced roasted red peppers
• 1 cup water
• 1 (6 ounce) can tomato paste
• 1/4 cup chili powder (such as gebhardt®)
• 1 tablespoon mexican-style seasoning (such as tajin® clasico seasoning)
• 1 tablespoon ground cumin
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 6 bay leaves
• 1 (15 ounce) can chili beans, drained and rinsed (optional)

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 15 mins

Ready Time: 2 hrs 45 mins


• combine beef and lamb in a large skillet over medium-high heat; season with 1 pinch mexican-style seasoning, salt, and black pepper. cook and stir until meat is evenly browned, about 10 minutes. drain excess grease.
• heat olive oil in a large pot over medium heat; cook and stir onion, jalapeno pepper, and garlic until onion is softened and translucent, about 5 minutes.
• stir beef-lamb mixture into onion mixture; add diced tomatoes with juice, , tomato sauce, roasted red peppers, water, tomato paste, chili powder, 1 tablespoon mexican-style seasoning, cumin, garlic powder, 1 teaspoon salt, 1 teaspoon black pepper, cayenne pepper, and bay leaves.
• bring tomato-meat mixture to a boil, add chili beans, reduce heat to medium-low, and simmer, stirring occasionally, until thickened, at least 2 hours.

bean bake

Ingredients

• Servings: 4
• 1 pound ground beef chuck
• 1 small onion, minced (optional)
• 1 (16 ounce) can lima beans, drained
• 1 (10.75 ounce) can tomato soup
• 1/4 cup brown sugar, or to taste
• 3 slices bacon

Recipe

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


• preheat oven to 325 degrees f (165 degrees c).
• cook and stir ground beef chuck and onion in a large skillet over medium high heat until meat is crumbly and cooked through, 5 to 10 minutes. drain fat.
• stir lima beans, tomato soup, and brown sugar into beef mixture and mix well. pour mixture into a baking dish and top with bacon strips.
• bake in preheated oven until bacon is crisp, 20 to 30 minutes.

Nacho Pie Ii

Ingredients

• Servings: 6
• 4 cups nacho-flavor tortilla chips, crushed
• 1 pound ground beef
• 1/2 cup chopped onion (optional)
• salt and pepper to taste
• 1 (15.5 ounce) can chili beans
• 1 (8 ounce) can tomato sauce
• 1 cup shredded mexican cheese blend

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease a 9 inch pie plate. spread crushed tortilla chips in the bottom of the prepared pie plate.
• cook ground beef and onion in a large skillet over medium-high heat until meat is well browned. drain fat. season with salt and pepper. spoon mixture over chips. top meat with chili beans, tomato sauce, and cheese.
• bake pie, uncovered, until filling is hot and the cheese is melted, 15 to 17 minutes.

microwave mexican manicotti

Ingredients

• Servings: 12
• 1 pound ground beef
• 1 (16 ounce) can refried beans
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 (8 ounce) package manicotti shells, uncooked
• 1 1/4 cups water
• 1 (16 ounce) jar picante sauce
• 1 cup sour cream
• 1/2 cup shredded monterey jack cheese
• chopped green onions for garnish

Recipe

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


• grease a microwave-safe 9x12 inch baking dish, and set aside.
• heat a skillet over medium-high heat, and cook and stir the beef until crumbly, evenly browned, and no longer pink, about 10 minutes. drain and discard any excess grease.
• mix together the cooked ground beef, refried beans, oregano, and cumin in a bowl. spoon the mixture into uncooked manicotti shells, and place the filled shells into the baking dish. combine the water and picante sauce in a bowl, and pour over the shells.
• cover the dish with microwave-safe plastic wrap, cut a few holes in the wrap with a knife to vent, and microwave on high power for 10 minutes. carefully pull back the plastic wrap to avoid steam, and turn the shells over with tongs. replace the plastic and microwave an additional 15 to 20 minutes on medium power, until the shells are cooked and the liquid has been absorbed.
• pull off the plastic wrap, and spoon sour cream over the shells. sprinkle with monterey jack cheese and chopped green onions for garnish.

spiced moong beans

Ingredients

• Servings: 8
• 4 cups moong beans
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons cumin seeds
• 1 onion, diced
• 1 (2 inch) piece fresh ginger, peeled and grated
• 4 cloves garlic, minced - or more to taste
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• salt to taste
• 2 tomatoes, chopped
• 1 jalapeno pepper, chopped
• water to cover
• 1 sprig fresh curry leaves
• 1 lime, juiced

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 8 hrs 40 mins


• put moong beans in a large container and pour enough cold water over the beans to cover by several inches; soak 8 hours to overnight.
• drain and rinse beans; set aside.
• heat oil in a pressure cooker over medium-high heat until smoking. cook cumin seeds in the hot oil until they sizzle, about 90 seconds. add onion to the pot; cook and stir until they begin to turn translucent, 2 to 5 minutes. add ginger, garlic, curry powder, turmeric, paprika, and salt into the onion; cook until fragrant, about 1 minute more.
• stir tomatoes and jalapeno pepper into the onion mixture; cook and stir until the tomatoes soften, about 5 minutes. add moong beans to the mixture. pour enough water into the pot to cover the ingredients by at least 2 to 3 inches; add curry leaves and lime juice.
• lock the lid the pressure cooker, bring the cooker up to pressure, and reduce heat to keep the pressure steady. cook 15 to 20 minutes.
• remove the cooker from the heat, place in the sink, and run cold water over the lid of the cooker until the pressure has been released. carefully remove the lid.

classic italian pasta e fagioli

Ingredients

• Servings: 6
• 2 cups cranberry beans
• 6 cups cold water
• 1/2 cup white
• 2 cups beef broth
• 4 1/2 cups chicken broth
• 3 cloves crushed garlic
• 1 tablespoon tomato paste
• 2 tablespoons chopped fresh parsley
• 1 (8 ounce) package farfalle pasta
• 1/3 cup grated parmesan cheese
• 1 tablespoon olive oil
• 2 tablespoons grated parmesan cheese

Recipe

• in a large pot, place cranberry beans and water. bring to a boil. cover pot and turn heat off. allow to stand for one hour on burner.
• drain beans and return to large cooking pot. add , beef broth, and chicken broth. bring to boil, cover and simmer for 30 minutes.
• puree half of the beans. return to the pot. add the garlic, tomato paste, parsley, and farfalle pasta. simmer gently, uncovered, for 25 to 30 minutes, or until pasta is tender and soup is thick. stir in the grated parmesan cheese. garnish with drizzled olive oil, and additional grated parmesan cheese.

Chuck Wagon Stew

Ingredients

• Servings: 6
• 1 pound ground beef
• 1/2 onion, chopped
• 2 potatoes, diced
• 2 cubes beef bouillon
• 1 cup water
• 1 (14.5 ounce) can green beans
• 1 (14.5 ounce) can diced tomatoes
• salt and pepper to taste

Recipe

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


• brown the ground beef with the onion in a large skillet over medium heat; drain the excess fat from the pan. stir the potatoes, beef bouillon, and water into the beef. drain the liquid from the canned green beans into the beef mixture; set the green beans aside. cook the mixture until the potatoes are soft. add the green beans and diced tomatoes and cook until hot. season with salt and pepper before serving.

hamburger spinach quiche

Ingredients

• Servings: 1
• 1 (9 inch) unbaked deep dish pie crust
• 1 pound ground beef
• 1/2 cup diced onion
• 2 large eggs
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 1 cup heavy cream
• 2 (10 ounce) boxes frozen chopped spinach, thawed and drained
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat an oven to 375 degrees f (190 degrees c). chill the pie crust at least 20 minutes before baking to prevent shrinkage.
• prick the pie crust with a fork and line with a double layer of aluminum foil and a layer of pie weights or dried beans. bake in the preheated oven until edge of crust is golden, about 10 minutes. carefully remove the foil and weights and bake until the crust has set, about 5 minutes more.
• cook and stir the ground beef and onion in a large skillet over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. beat the eggs in a mixing bowl with the salt, pepper, and nutmeg until smooth. whisk in the heavy cream, followed by the spinach and the beef mixture. pour into the prepared pie crust and sprinkle with cheddar cheese.
• bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 45 minutes. let stand 5 to 10 minutes before slicing.

cuban smoked sausage with chickpeas

Ingredients

• Servings: 6
• 1 pound smoked sausage
• 2 teaspoons vegetable oil
• 1 medium onion, diced
• 2 (15.5 ounce) cans chickpeas (garbanzo beans), undrained
• 1 (4 ounce) can tomato sauce
• 3 tablespoons or
• 2 teaspoons dried oregano
• 2 teaspoons red pepper flakes
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 3 teaspoons adobo seasoning

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 20 mins


• slice sausage lengthwise, then cut into 1/4-inch slices.
• heat oil in a large pot over medium-high heat. brown sausage about 5 minutes. stir in onion; cook 5 minutes. stir in chickpeas and juices, tomato sauce, and . season with oregano, red pepper flakes, black pepper, garlic powder, and adobo seasoning. simmer, stirring occasionally, at least 10 minutes (1 hour or more is preferable).

Slow Cooker White Chili

Ingredients

• Servings: 12
• 2 cups chopped, cooked chicken breast
• 1 (15.5 ounce) can white beans, drained
• 1 (14.5 ounce) can chicken broth
• 1 (15.25 ounce) can white corn, drained
• 1 (7 ounce) can green salsa
• 1 (4 ounce) can chopped green chilies
• 1 large tomato, chopped
• 1/4 cup chopped fresh cilantro
• 2 green onions, chopped
• 1 tablespoon lemon juice
• 1 tablespoon lime juice

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• stir chicken, white beans, chicken broth, white corn, green salsa, green chilies, tomato, cilantro, green onion, lemon juice, and lime juice together in the crock of a slow cooker.
• cook on low until hot, about 1 hour.

clockwatcher's choice

Ingredients

• Servings: 6
• 1 pound ground beef
• 1/2 cup chopped onion
• 1 (10.75 ounce) can golden mushroom soup
• 1 (10 ounce) package frozen cut green beans
• 1 cup chopped canned tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 dash ground black pepper
• 3 cups frozen bite-size potato nuggets (such as tater tots®)

Recipe

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


• heat a large skillet over medium-high heat. cook and stir ground beef and onion together in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• stir mushroom soup, green beans, tomatoes, oregano, salt, and pepper with the beef mixture; bring to a boil and top with potato nuggets. place a cover on the skillet, reduce heat to medium-low, and simmer until the green beans and potato nuggets are heated through, about 15 minutes.

Taco Pie Pizza

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 cup milk
• 1/4 cup vegetable oil
• 1 egg, beaten
• 2 cups shredded mexican cheese blend, divided
• 1 (16 ounce) can refried beans
• 1/2 cup mayonnaise
• 1/4 cup blue cheese salad dressing
• 1 (15 ounce) can turkey chili without beans
• 2 cups shredded iceberg lettuce
• 1 (10 ounce) can diced tomatoes with green chile peppers, drained

Recipe

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


• preheat the oven to 400 degrees f (200 degrees c). in a medium bowl, mix together the flour, cornmeal, sugar and baking powder. stir in the milk, oil and eggs, mixing until just moist. spread in a greased 12 inch deep-dish pizza pan, or a 10x15 inch baking pan.
• bake the crust for 10 minutes. remove from the oven, and sprinkle with 1 cup of the cheese. bake for another 10 minutes.
• spread the refried beans and mayonnaise over the melted cheese. top with blue cheese dressing, turkey chili, and remaining cheese.
• bake for 12 to 15 more minutes in the preheated oven. top with lettuce and diced tomatoes before slicing and serving.

A Firefighter's Meatloaf

Ingredients

• Servings: 1
• 2 slices whole wheat bread
• 2 pounds ground beef
• 1 green onion, chopped
• 2 tablespoons chopped onion
• 1 cup medium salsa
• 2 tablespoons whole grain dijon mustard
• 1 teaspoon worcestershire sauce
• 2 tablespoons minced garlic
• salt and pepper to taste
• 1 tablespoon barbeque sauce

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• preheat the oven to 375 degrees f (190 degrees c).
• soak the bread in warm water in a small bowl. place the beef in a large bowl. drain bread and add to beef along with green onion, onion, salsa, dijon mustard, worcestershire sauce, garlic, salt and pepper. mix by hand until well blended. form into a loaf and place in a greased loaf pan.
• bake for 1 hour in the preheated oven. drain off excess fat and top with barbeque (diana) sauce. return to the oven and bake for an additional 15 minutes.

mike's 3-bean chili

Ingredients

• Servings: 16
• 2 pounds beef chuck roast
• 1 tablespoon vegetable oil
• 1 pound beef soup bones
• 6 cups water, or as needed to cover
• 1 teaspoon vinegar
• 6 slices bacon, minced
• 3 (28 ounce) cans diced tomatoes, drained
• 3 (15 ounce) cans black beans, rinsed and drained
• 3 (15 ounce) cans kidney beans, rinsed and drained
• 3 (15 ounce) cans cannellini beans, drained and rinsed
• 4 yellow onions, diced
• 1 whole head garlic, minced
• 1 (6 ounce) can tomato paste
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 jalapeno peppers, seeded and chopped
• 2 serrano peppers, seeded and chopped - or more to taste
• 1/2 cup chili powder, or more to taste
• 2 tablespoons smoked paprika
• 2 tablespoons ground cumin
• 2 1/2 (1 ounce) squares dark unsweetened chocolate
• 1/4 (2 ounce) package anchovy paste
• 1 bay leaf
• 2 (12 fluid ounce) cans or bottles , or more to taste
• 1 tablespoon cornstarch (optional)

Recipe

Cook Time: 4 hrs 30 mins

Ready Time: 5 hrs 30 mins


• trim fat from beef chuck roast and place the fat into a large saucepan with vegetable oil over medium heat. cook, stirring occasionally, until the fat chunks are lightly browned, about 15 minutes. add beef bones to the fat. pour in enough water to cover the bones and stir in vinegar. bring liquid to a boil and reduce heat to low; simmer until stock has reduced to about 1 1/2 cups of liquid, about 2 hours.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• cut beef chuck roast into 3/4-inch thick slices and cook on the preheated grill until browned, 3 minutes on 1 side and 2 minutes on the other side; cut beef slices into 1/2-inch cubes.
• cook and stir bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes; drain on paper towels.
• transfer beef cubes into a large soup pot over medium heat. add bacon, diced tomatoes, black beans, kidney beans, cannellini beans, onions, garlic, tomato paste, green bell pepper, red bell pepper, jalapeno peppers, serrano peppers, chili powder, smoked paprika, cumin, chocolate, anchovy paste, and bay leaf.
• strain broth from beef bones; discard bones. skim excess fat from the broth and pour broth over the chili ingredients. use a large spoon to make a well 2 inches deep in the meat, broth, and vegetables, and pour into the hole; bring to a simmer.
• place cover on soup pot and cook until beef is tender and flavors have blended, about 3 hours.
• for a thicker chili, dip about 3 tablespoons of liquid from the pot and whisk with cornstarch in a bowl; stir cornstarch mixture into chili and simmer until thickened, about 5 minutes.

ring of fire chili

Ingredients

• Servings: 12
• 1/2 pound beef suet, chopped
• 1 pound beef marrow bones
• 1 pound beef chuck, coarsely ground for chili
• 1 pound lamb shoulder steaks, chopped
• 1/2 pound beef short ribs, cut into pieces
• 1/2 pound beef oxtail, cut into pieces
• 1/2 pound beef shank, cross-cut into 1-inch slices
• 1/2 pound beef flank, cut into pieces
• 2 yellow onions, minced
• 1/3 cup minced fresh garlic
• 1/4 cup chili powder (such as mexene's®)
• 2 tablespoons hot paprika
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons dried oregano, or more to taste
• 3 bay leaves
• 1 cup beef stock
• 1/2 (7 ounce) can chipotle chiles in adobo sauce, chopped - or more to taste
• 1 (12 ounce) can tomato sauce
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®)
• 1 cup beef stock
• 1/2 cup red
• 1/4 cup chili powder (such as mexene's®)
• 2 tablespoons hot paprika
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons dried oregano
• 1 tablespoon ground cumin, or more to taste
• 1 cup water, or as desired
• 1 tablespoon masa harina, or to taste (optional)

Recipe

Cook Time: 3 hrs 55 mins

Ready Time: 4 hrs 55 mins


• cook beef suet in a large soup pot over medium heat until pieces render their fat, about 15 minutes. discard suet solids. add beef marrow bones, ground chuck, lamb, beef short ribs, oxtail, beef shank, flank steak, onions, garlic, 1/4 cup chili powder, 2 tablespoons hot paprika, 1 1/2 teaspoon salt, 1 1/2 teaspoon black pepper, 1 1/2 teaspoon oregano, and bay leaves to the pot. stir mixture to coat with spices; pour in 1 cup beef broth. simmer until onion is translucent and soft, 10 to 15 minutes.
• process chipotle chiles and adobo sauce in a blender until pureed; add chipotle puree, tomato sauce, diced tomatoes with green chiles, 1 more cup beef stock, and red to meat mixture and stir to combine. bring to a boil, reduce heat to low, and simmer until meat is tender, 3 to 4 hours. remove bones from mixture, let cool, and scrape meat and cartilage from bones. chop meat and cartilage and return to chili; discard bones.
• stir 1/4 cup chili powder, 2 tablespoons hot paprika, 1 1/2 teaspoon salt, 1 1/2 teaspoon black pepper, 1 1/2 teaspoon oregano, and ground cumin into chili (the 'second dump') pour water into chili to desired thickness; to add more thickness, stir masa harina into chili. simmer until meat is tender and flavors have blended, about 30 more minutes. skim excess grease from chili before serving.

Amy's Mexican Soup

Ingredients

• Servings: 12
• 4 (6 ounce) skinless, boneless chicken breast halves
• 1 (28 ounce) can whole peeled tomatoes, drained
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 tablespoon chopped fresh garlic
• 1 (32 fluid ounce) container chicken broth
• 1 (14.5 ounce) can kidney beans, rinsed and drained
• 1 (14.5 ounce) can black beans, rinsed and drained
• cayenne pepper to taste
• chili powder to taste
• cheddar cheese, shredded
• sour cream, for topping

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 25 mins

Ready Time: 2 hrs 45 mins


• preheat the oven broiler.
• arrange chicken breasts in a large pan, and broil 15 minutes in the preheated oven. remove chicken, allow to cool, then shred.
• in a food processor or blender, puree the drained whole tomatoes and diced tomatoes.
• heat olive oil in a large skillet over medium heat. stir in onion and garlic; cook until onion is soft and translucent. stir in chicken broth and pureed tomatoes. add shredded chicken, kidney beans, and black beans. season with cayenne pepper and chili powder. bring to a boil; then cover, leaving the lid slightly ajar, and simmer 2 hours. ladle into bowls, and top with cheese and dollops of sour cream.

kk's italian meatball soup

Ingredients

• Servings: 8
• 2 tablespoons olive oil, or as needed
• 1 cup chopped onion
• 2 carrots, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, chopped
• 5 1/4 cups chicken broth
• 2 1/2 cups water
• 2 (14 ounce) cans white beans, drained and rinsed
• 20 frozen cooked small meatballs
• 1 (5 ounce) bag baby spinach, coarsely chopped
• 1/2 cup finely grated asiago cheese
• salt and ground black pepper to taste

Recipe

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


• heat oil in a large pot over high heat. saute onion, carrots, celery, and garlic until onion is pale golden, about 4 minutes. pour broth and water into pot; cover the pot and bring mixture to a boil.
• stir beans and meatballs into broth mixture; bring to a boil, reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until vegetables are tender and meatballs are heated through, about 20 minutes.
• mix spinach, asiago cheese, salt, and pepper into soup; simmer until spinach wilts, about 1 minute.

chuck's super chili

Ingredients

• Servings: 20
• 2 pounds hot italian sausage
• 2 pounds ground sirloin
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 green bell pepper, chopped
• 8 cloves garlic, minced
• 2 jalapeno peppers, finely chopped
• 3 tablespoons chili powder
• 2 tablespoons brown sugar
• 1 tablespoon ground cumin
• 1 (6 ounce) can tomato paste
• 2 teaspoons dried oregano
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 bay leaves
• 2 cups merlot or other dry red
• 2 (28 ounce) cans whole tomatoes, undrained and chopped
• 2 (15 ounce) cans dark red kidney beans, drained
• 1 (15 ounce) can tomato sauce
• 3 chipotle peppers in adobo sauce, chopped

Recipe

Preparation Time: 40 mins Cook Time: 1 hr 50 mins

Ready Time: 2 hrs 30 mins


• heat a large skillet over medium-high heat and stir in italian sausage and ground sirloin. cook and stir until meat is crumbly, evenly browned, and no longer pink. drain and discard any excess grease.
• transfer meat to a large dutch oven; place over medium-high heat. stir in chopped onion; add red, yellow, and green bell peppers, garlic, and jalapeno peppers. cook and stir until onion is translucent, about 5 minutes.
• mix in chili powder, brown sugar, cumin, tomato paste, oregano, salt, black pepper, and bay leaves. cook and stir until fragrant, about 3 minutes more.
• stirring constantly, pour in , chopped tomatoes and their juice, kidney beans, tomato sauce, and chopped chipotle chiles in sauce. bring to a boil. cover, reduce heat to low, and simmer, stirring occasionally, for 1 hour.
• uncover and simmer, stirring occasionally, until thickened, about 30 minutes. discard bay leaves before serving.

enchilada casserole

Ingredients

• Servings: 8
• 1 (15 ounce) can black beans, rinsed and drained
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 (4 ounce) can diced green chile peppers
• 1 jalapeno pepper, seeded and minced
• 1 (8 ounce) package tempeh, crumbled
• 6 (6 inch) corn tortillas
• 1 (19 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives
• 8 ounces shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees (175 degrees c). lightly oil a 9x13 inch baking dish.
• in a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. pour enchilada sauce into a shallow bowl.
• dip three tortillas in the enchilada sauce, and place them in the prepared baking dish. be sure to cover the bottom of the dish as completely as possible. place 1/2 of the bean mixture on top of the tortillas, and repeat. drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
• cover, and bake for 30 minutes. uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.

Korean Bean Curd (miso) Soup

Ingredients

• Servings: 4
• 3 1/2 cups water
• 3 tablespoons denjang (korean bean curd paste)
• 1 tablespoon garlic paste
• 1/2 tablespoon dashi granules
• 1/2 tablespoon gochujang (korean hot pepper paste)
• 1 zucchini, cubed
• 1 potato, peeled and cubed
• 1/4 pound fresh mushrooms, quartered
• 1 onion, chopped
• 1 (12 ounce) package soft tofu, sliced

Recipe

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


• in a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochujang. bring to a boil and let boil 2 minutes. stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more. stir in tofu and cook until tofu has expanded and vegetables are tender.

authentic pho

Ingredients

• Servings: 4
• 4 pounds beef soup bones
• 1 onion, unpeeled and cut in half
• 5 slices fresh ginger
• 1 tablespoon salt
• 2 pods star anise
• 2 1/2 tablespoons fish sauce
• 4 quarts water
• 1 (8 ounce) package dried rice noodles
• 1 1/2 pounds beef top sirloin, thinly sliced
• 1/2 cup chopped cilantro
• 1 tablespoon chopped green onion
• 1 1/2 cups bean sprouts
• 1 bunch thai basil
• 1 lime, cut into 4 wedges
• 1/4 cup hoisin sauce (optional)
• 1/4 cup chile-garlic sauce (such as sriracha®) (optional)

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 9 hrs 20 mins


• preheat oven to 425 degrees f (220 degrees c).
• place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
• place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
• place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. bring to a boil and reduce heat to low. simmer on low for 6 to 10 hours. strain the broth into a saucepan and set aside.
• place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. bring stock to a simmer.
• divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. pour hot broth over the top. stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. serve with bean sprouts, thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

Peasant Soup

Ingredients

• Servings: 15
• 2 tablespoons olive oil
• 1/2 pound bacon, cut into small pieces
• 2 onions, chopped
• 1/4 cup chopped shallots
• 1 leek, sliced
• 2 stalks celery, chopped, with leaves
• 5 cloves garlic, sliced
• 2 cups dry mixed beans, soaked overnight
• 3 carrots, sliced
• 1 turnips, cubed
• 1/2 small head cabbage, finely shredded
• 4 quarts vegetable stock
• salt and pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 35 mins


• heat the oil in a large pot over medium high heat. stir in the bacon and saute just to render the fat out of the bacon; do not cook till crisp. then add the onions, shallots, leek, celery and garlic and saute for about 5 minutes, stirring frequently.
• then, add the beans, carrots, turnip and cabbage along with enough vegetable stock to cover (about 4 quarts). let simmer for 2 hours, or until vegetables are to desired tenderness. season to taste with salt and pepper.

chorizo and beans

Ingredients

• Servings: 10
• 1 (14 ounce) package chorizo sausage, crumbled
• 1 large green bell pepper, seeded and chopped
• 1 onion, chopped
• 2 (28 ounce) cans baked beans with lamb
• 1 pound cheddar cheese, shredded
• 1 (16 ounce) container sour cream
• 10 (12 inch) flour tortillas, warmed

Recipe

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


• heat a large skillet over medium heat. add the chorizo, bell pepper and onion; cook and stir until chorizo is browned and vegetables are tender. drain excess grease. pour in the baked beans, and simmer over low heat for 30 minutes.
• serve in tortillas with shredded cheese and sour cream.

caribbean-inspired grilled chicken kabobs

Ingredients

• Servings: 4
• 1 cup cream of coconut
• 1 cup lemon juice
• 1 tablespoon chicken bouillon granules
• 2 teaspoons dried marjoram
• 1 teaspoon garlic powder
• 1 teaspoon red pepper flakes
• 1 pound skinless, boneless chicken breast halves, cut into chunks
• 1 red bell pepper, cut into chunks, or to taste
• 1 sweet onion, cut into chunks, or to taste
• 1 cup fresh pineapple chunks, or to taste (optional)
• skewers

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 4 hrs 30 mins


• whisk cream of coconut, lemon juice, bouillon, marjoram, garlic powder, and red pepper flakes together in a bowl until marinade is smooth.
• combine chicken, red bell pepper, onion, and pineapple in a shallow dish and cover with 1/2 of the marinade. cover bowl with plastic wrap and refrigerate, 4 to 6 hours.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• remove chicken, vegetables, and pineapple from the marinade, and shake off excess. discard remaining marinade. thread chicken, vegetables, and pineapple skewers.
• grill kabobs on the preheated grill, basting with the remaining marinade occasionally, until chicken is no longer pink in the center and the vegetables are tender, 5 to 10 minutes per side.

Slow Cooker Fifteen Bean Soup

Ingredients

• Servings: 6
• 1 large, meaty ham hock
• 4 slices bacon, diced
• 3 onions, chopped
• 3 carrots, diced
• 1 small head cabbage, shredded
• 3 tablespoons chili powder
• 1 clove garlic, minced
• 1 (8 ounce) package 15 bean mixture, soaked overnight
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon chopped fresh sage
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• place the ham hock in a 5 to 6 quart slow cooker, and fill half way full with water. set to high.
• heat a large skillet over medium heat. cook the bacon for a few minutes, then add onions, carrots, and cabbage. cook, stirring frequently for about 5 minutes. stir in chili powder and garlic; cook for 2 more minutes. transfer the mixture to the slow cooker, and add beans, tomatoes, and sage.
• cover, and cook 2 hours on high. reduce heat to low, and cook for 6 to 7 hours, or until beans are tender. transfer ham hock to a cutting board, remove meat from bone, and return meat to slow cooker. season with salt and fresh ground pepper to taste.

caribbean meat pockets

Ingredients

• Servings: 10
• dough:
• 3 cups all-purpose flour
• 1 tablespoon curry powder
• 1 teaspoon salt
• 1 cup vegetable shortening
• 1 egg, beaten
• 3 tablespoons water
• filling:
• 1/4 cup vegetable oil
• 1 onion, chopped
• 3 green onions, chopped
• 1 clove garlic, minced
• 2 tablespoons chopped pickled jalapeno peppers
• 1 pound ground beef
• 1 teaspoon dried thyme
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 cups water
• 1/2 cup bread crumbs

Recipe

Preparation Time: 40 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 45 mins


• whisk together the flour, 1 tablespoon curry powder, and 1 teaspoon of salt in a mixing bowl. mix in the vegetable shortening until the mixture resembles cornmeal. stir in the egg and water until the dough is no longer crumbly. wrap with plastic wrap, and refrigerate while preparing the filling.
• heat the vegetable oil in a large skillet over medium heat. cook and stir the onion, green onion, garlic, and jalapeno peppers until the onion has softened and turned translucent, about 5 minutes. stir in the ground beef, and cook until browned and crumbly, about 15 minutes. drain excess fat from the pan, then stir in the thyme, 2 teaspoons curry powder, 1 teaspoon salt, black pepper, and the 1 1/2 cups of water. bring to a simmer, cover, and cook until the water has evaporated. transfer the beef mixture to a food processor, sprinkle in the bread crumbs, and process until the mixture has become a paste.
• preheat an oven to 400 degrees f (200 degrees c). line two baking sheets with parchment paper.
• roll out the dough on a lightly floured surface to just under 1/4-inch thick. cut 20 6-inch circles out of the dough. divide the beef mixture among half of the circles, mounding in the center. place the unfilled circles over the filling, and use a fork to seal the edges closed. arrange on the baking sheets.
• bake in the preheated oven until golden brown and hot on the inside, about 25 minutes.

Momma Ob's Chicken Chili

Ingredients

• Servings: 8
• 2 pounds skinless, boneless chicken breast meat - cubed
• 1/2 tablespoon olive oil
• 1 tablespoon italian seasoning
• 2 (28 ounce) cans whole peeled tomatoes
• 1 (16 ounce) can chili beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (1.25 ounce) package chili seasoning mix
• 1 (4 ounce) can diced green chile peppers
• 1 onion, minced
• 3 cloves garlic, minced
• 1/2 cup water

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• heat oil in a skillet over medium heat, and add the chicken and half of the italian seasoning. cook, stirring frequently, until chicken is cooked through and evenly browned.
• place the remaining italian seasoning, tomatoes, chili beans, kidney beans, chili seasoning, chile peppers, onion, garlic, and water in a slow cooker. stir in chicken and juices
• cover, and cook on high for three hours.

tilapia fish tacos

Ingredients

• Servings: 4
• cooking spray
• 1/4 teaspoon fajita seasoning
• 4 (4 ounce) tilapia fillets
• 3/4 cup frozen white corn
• 3/4 cup canned black beans
• 1/8 teaspoon fajita seasoning
• 2 pineapple rings, cut into chunks
• 1/2 small red onion, chopped
• 1 tablespoon olive oil, divided
• 12 (6 inch) corn tortillas
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced
• 1/8 head cabbage, chopped
• 1/4 cup sour cream
• 1/2 lime, cut into wedges

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray.
• sprinkle 1/4 teaspoon fajita seasoning over tilapia fillets and arrange on the prepared baking sheet.
• bake tilapia in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. remove fish from oven and cut each fillet into 3 pieces.
• spray a skillet with cooking spray and add corn, black beans, and 1/8 teaspoon fajita seasoning; cook and stir over medium-high heat until heated through, about 3 minutes. remove skillet from heat.
• spray a separate skillet with cooking spray and add pineapple; cook and stir over medium-high heat until lightly browned, about 2 minutes. add onion to pineapple; cook and stir until heated through, about 1 minute more. remove skillet from heat.
• pour 1 teaspoon olive oil in a large skillet over high heat; add 4 tortillas and cook until heated through, about 30 seconds per side. remove tortillas from skillet and repeat cooking the remaining tortillas in the remaining oil.
• place a piece of tilapia each tortilla and top with corn mixture, pineapple mixture, cilantro, avocado, cabbage, sour cream and a squeeze of lime.

sardina vegetale

Ingredients

• Servings: 6
• 3 tablespoons coconut oil, divided
• 1/2 eggplant, cut into cubes
• 2 zucchini, cut into cubes
• 1 cup garbanzo beans
• 1 yellow squash, cut into cubes
• 1/4 onion, sliced
• 1/4 cup kalamata olives
• 3 cloves garlic, sliced
• 4 teaspoons dried rosemary, divided
• 8 ounces sardines
• 1/2 teaspoon garlic powder
• 1 cup feta cheese

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• spread 1 teaspoon coconut oil into the bottom of a cast iron skillet or baking dish. add eggplant, zucchini, garbanzo beans, yellow squash, onion, kalamata olives, and garlic to cast iron skillet. sprinkle 2 teaspoons rosemary over vegetable mixture and toss to coat vegetables in oil.
• bake vegetables in the preheated oven on the bottom rack until slightly tender, about 20 minutes.
• heat the remaining coconut oil in a frying pan over medium-high heat; place sardines in the hot oil and sprinkle with garlic powder and the remaining rosemary. fry sardines until heated through, about 5 minutes. top roasted vegetables with sardines and feta cheese.

simply quick chili

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 pound ground sausage
• 2 (15.25 ounce) cans whole kernel corn, drained
• 2 (15 ounce) cans kidney beans, rinsed and drained
• 2 (1.25 ounce) packages chili seasoning mix

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• heat a large pot over medium-high heat. cook and stir beef and sausage in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease.
• stir corn, kidney beans, and chili seasoning mix into the beef and sausage. reduce heat to medium-low and cook at a simmer until hot, 20 to 30 minutes.