3,947 beat recipes

Hearty taco stew with ground beef, pinto beans, corn, and tomato soup seasoned with taco spices. Topped with crushed tortilla chips and Monterey Jack cheese. A thick, warming one-pot meal.

Pork tenderloin seared and roasted until juicy, served with plums slow-roasted in balsamic, vanilla bean, and rosemary. A bistro-style main that reduces its own pan liquid into a glossy, sweet-tart sauce.

Hearty South American vegetable soup with tomatillos, black beans, chayote, pattypan squash, corn, and a smoky chipotle kick. A filling, plant-based bowl loaded with Latin spices.

Big-batch Southern chili with 4 pounds of ground beef, kidney beans, ground dried chiles, and cumin simmered up to 8 hours. Feeds 8 and gets better the longer it cooks.

This is totally delicious, the baby spinach leaves wilt just the right amount in this warm winter salad.

Easy taco soup with ground beef, kidney beans, corn, and tomatoes, simmered with taco seasoning for a 30-minute Tex-Mex dinner. Top with avocado, cheese, sour cream, and crushed corn chips.

Easy white bean and chicken chili simmered with cilantro, basil, ground chiles, and a hint of clove. One Dutch oven, ready in about an hour, finished with fresh tomato and tortilla chips.

Slow cooker pineapple baked beans with ground beef, mushrooms, barbecue sauce, and soy sauce. A sweet and savory one-pot side that cooks low for hours.

White chicken chili simmers shredded chicken with white beans, jalapeños, oregano, cumin, and ground ginger in chicken broth and white wine, finished with melted Monterey Jack. A lighter alternative to red chili with brighter, creamier flavor.

This would probably be really good with cauliflower or zucchini instead of eggplant.

Pon pon chicken (bang bang chicken) shreds poached chicken over salted cucumber ribbons with a warm sesame-soy-ginger dressing. Classic Sichuan cold-plate appetizer or main.

Sooz's chili simmers ground beef with stewed tomatoes, mild green chilies, kidney beans, and chili powder for a crowd-sized, family-friendly bowl. A milder pot meant for bigger groups.

Crispy golden tofu stir-fried with broccoli, Chinese mushrooms, and ginger in a savory hoisin-chili sauce. A hearty vegetarian Chinese dish ready in about an hour.

Vegetarian gravy made from bean cooking liquid, whole wheat flour, soy sauce, and sea kelp. Rich, savory umami flavor with no meat drippings needed.

A quick no-cook lunch: canned tuna, white beans, and peppery arugula tossed in a lemon-garlic dressing, stuffed into whole wheat pitas with red onion. Ready in 15 minutes.

Chinese-style stir-fried scallops with leeks, scallions, ginger and garlic in a dark soy, rice wine, chili bean and sesame oil sauce. Ready in 7 minutes of cooking time once everything is prepped.