2,115 bear recipes

Chili is such a versatile dish that can be used up with so many ways and all turn out delicious and economical.

Vegan risotto soup made with arborio rice, vegetable stock, and a garden's worth of frozen vegetables. No oil, no butter, just creamy rice and bright vegetable flavor.

Hearty lima bean and leek soup with lentils, wild rice, and a meaty broth built from disintegrated lentils. Easily made vegan and packed with plant protein.

A vibrant vegetarian couscous salad with chickpeas, zucchini, carrots, raisins, and fresh mint, dressed in orange juice, olive oil, cayenne, and cinnamon. Bright, filling, and ready in 30 minutes.

A bold, slow-simmered tomato sauce spiked with beer, molasses, Dijon mustard, and a powerhouse blend of nine spices including cayenne and cumin. Two hours on the stove builds serious depth.

Slow cooker Italian vegetable soup with kidney beans, corn, carrots, and a Parmesan finish. A pantry-friendly dump-and-go recipe that simmers into a hearty bowl.

Chunky vegan tempeh chili loaded with kidney beans, corn, bell peppers, and tomatoes, spiced with cumin and oregano. A protein-packed, plant-based chili that simmers for an hour and hits every smoky, spicy note.

Louisiana red beans and rice with the holy trinity, cumin, thyme, and hot sauce. A hearty vegetarian version of the Cajun Monday classic, served over steamed rice.

Italian bulgur soup with summer squash, lima beans, tomatoes, basil, garlic, and Parmesan. A hearty, low-fat vegetable soup with whole grain texture, ready in 45 minutes.

.

A hearty one-skillet curry with chickpeas, red potatoes, Granny Smith apple, and green peas in a cumin-spiced sauce. Low-cal, naturally vegan, and served over rice for a filling weeknight meal.

Crispy deep-fried spring rolls packed with stir-fried tofu, shiitake mushrooms, and julienned vegetables seasoned with garlic, curry paste, and soy for an addictive Thai appetizer.

West African chicken and groundnut stew with peanut butter, sweet potatoes, tomatoes, and warm spices served over rice. A hearty one-pot meal bursting with earthy, nutty flavor.

Tender chicken and crisp asparagus stir-fried in a savory black bean sauce with garlic and ginger. Classic Chinese restaurant favorite that's faster to make at home than ordering takeout.

Pasta primavera verde with steamed broccoli, asparagus, green beans, and sugar snap peas tossed with linguine, fresh dill, and garlic. A light, veggie-packed spring pasta.

A cold seven bean and barley salad tossed with creamy avocado, cucumber, pimentos, and a simple herb vinaigrette. High-protein, plant-based, and served chilled.