2,255 ball recipes

First Alert Chili made with 4 pounds of ground beef, kidney beans, beer, and blended plum tomatoes. A big-batch chili loaded with cumin, paprika, and heat.

Fiery chili soup with seared lamb, white hominy, green and red chili peppers, and crushed juniper berries. A hearty, spicy Southwestern-style stew simmered until the lamb is fork-tender.

Great tofu with mushroom recipes, so delicious, we all love it.

Southern black-eyed pea salad with spinach, pecans, Monterey Jack, and mushrooms in a smoky vinegar dressing. A make-ahead side that gets better overnight in the fridge.

A quick Chinese-style vegetable stir-fry with bean sprouts, ginger, garlic, and red pepper in a glossy soy-sherry sauce. Ready in 20 minutes as a vibrant side or light main.

Cajun wild duck and andouille sauce piquant simmered low and slow in a dark roux with tomato sauce, white wine, and hot pepper. Louisiana bayou cooking at its boldest.

Kaeng Ped Cai, a Thai red curry chicken stir-fry with coconut milk, dried chilies, shrimp paste, and fresh coriander. A fast, aromatic one-wok dinner served over rice.

Hearty vegetarian chili with kidney beans, chickpeas, and bulgur wheat for meaty texture. Loaded with vegetables, chili powder, cumin, and tomato juice. Vegan and filling.

Baked white bean and brown rice patties with Mexican seasoning, chili peppers, and garlic. A high-protein vegetarian burger alternative with serious spice and crunch.

Pasta Mexicali is a cold penne salad loaded with black beans, cannellini, corn, red pepper, and cilantro in a cumin-cayenne vinaigrette. Vegetarian, protein-packed potluck stunner.

Gratin of red beans baked with caramelized onions, sweet red peppers, tomato, red wine, and a parmesan-breadcrumb crust. A hearty, mostly vegetarian one-dish dinner.

King Ranch chicken, the beloved Tex-Mex casserole, layered with shredded chicken, broth-soaked corn tortillas, peppers, and a creamy Ro-tel sauce under melty cheese. A lightened take on Texas comfort food.

A hearty Bulgarian stew of lentils and navy beans simmered with sweet red peppers, paprika, and herbs in a rich broth deepened with prune juice and tomato paste. Vegan-friendly and high in fiber.

Savory mushroom strudel wrapped in crispy phyllo dough with Black Forest ham, mozzarella, Dijon mustard, and Parmesan. A golden, flaky appetizer that slices into elegant rounds.

Latin black bean soup simmered from dried beans with cumin, oregano, green chiles, and red wine vinegar, finished with brown rice and fresh cilantro. Hearty and vegan.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.