5,111 bill recipes

Pasta and bean soup with chickpeas, kidney beans, elbow macaroni, and tomato paste in herbed vegetable stock. A filling 30-minute vegetarian soup with Italian flair.

Saffron-scented rice loaded with chorizo, pork, squid, and clams, studded with almonds, pine nuts, and artichoke hearts. A Catalan spin on paella that feeds a hungry table of six.

Asian-inspired one-pot chicken and rice with overnight soy-ginger marinade, bell pepper, snow peas, and water chestnuts. Complete weeknight dinner in one pan.

Kasha with porcini and white mushrooms, sauteed vegetables, and a finish of soy sauce baked in a casserole. Nutty buckwheat groats with deep, earthy mushroom flavor.

Crumbled silken tofu scrambled with mushrooms, red pepper, green olives, scallions, and a hit of turmeric for color. Vegan, protein-packed, and ready in 40 minutes.

Black bean chili with ground chuck, cocoa powder, molasses, cinnamon, and liquid smoke for complex depth. Pressure-cooked dried beans and a low-and-slow simmer build serious flavor.

Orange turkey stir-fry with ginger, garlic, snow peas, and red bell pepper in a citrusy soy glaze. Fast, lean weeknight skillet dinner ready in about 25 minutes.

Thai chicken salad with dried California figs, cantaloupe, cucumber, and fresh mint in a lime-honey-ginger dressing. A low-fat main dish salad with sweet, spicy, and tangy flavors.

Rustic Italian pasta and bean soup doubles up cannellini and red kidney beans with crushed tomatoes, Italian herbs, and pasta. A hearty 45-minute dinner topped with fresh Parmesan.

Barbecue baked beans with pinto beans, chili powder, brown sugar, mustard, and apple cider vinegar. Baked uncovered until thick and caramelized. Smoky, tangy, and completely meatless.

Fire and ice chili with cubed pork loin, pineapple chunks, jalapenos, green chiles, and a quarter cup of chili powder. A slow-simmered pork chili where sweet fruit meets serious heat.

Country Captain Chicken: a classic Southern curried chicken dish with tomatoes, raisins, coconut, and almonds served over rice. Flour-dredged and pan-fried, then simmered in curry sauce.

Lemony vegetable soup with chickpeas, vermicelli, and warm spices like turmeric, coriander, cinnamon, and cayenne. Bright lemon juice and fresh mint finish this hearty vegan bowl.

A hearty and savory chili that tastes wonderful with a crusty bread or those old-fashioned bread bowls.

Boasting 3 kinds of beans and rich, authentic south-of-the- border flavor, this meatless chili makes a satisfying light main dish year 'round and a super side dish for favorite grill-top fare, as well.

Chunky beef chili: cubed beef chuck simmered low with tomatoes, green pepper, onion, garlic, and chili powder until tender. Texas-style no-bean chili built for piling toppings on top.