2,395 can ding recipes

Fiery Indonesian chicken braised with lemongrass, chilies, and a fragrant spice paste, then simmered with green beans until tender. Bold, aromatic, and built for heat lovers.

Texas-style beef chili with coarsely ground chuck, beer, Rotel tomatoes, and a bold nine-spice blend. No beans, all meat. Make it in the microwave or slow cooker.

Quick chicken mole sauce with peanut butter, unsweetened chocolate, raisins, chili powder, and cinnamon blended smooth. Brush over roasted chicken or duck for bold Mexican flavor.

Hearty ground beef chili with kidney beans and tomatoes baked under a golden cornmeal crust. A satisfying one-dish meal that feeds six with bold, homestyle flavor.

Jelly Christmas Eyes are sandwich cookies with a window cutout showing raspberry or strawberry jelly through the center, coated in sugar. A festive holiday cookie plate classic.

Grilled rum-soaked shrimp with tropical mango-lime relish, bell peppers, curry, and pineapple juice. Caribbean-inspired skewered shrimp with a sweet-spicy salsa for summer grilling.

Slow cooker salsa chicken with Brussels sprouts, Ro-Tel tomatoes, jalapeno, and cayenne pepper. Set it and forget it for 7 hours on low for a spicy, hands-off dinner.

Crunchy napa cabbage and sweet strawberries tossed with toasted almonds in a warm Sichuan dressing of sesame oil, five spice, and crystallized ginger. Ready in 15 minutes flat.

White chicken chili with bite-sized chicken breast, chickpeas, fresh salsa, and vegetables simmered in a cumin-spiked tomato broth. A lighter spin on classic chili that's ready in an hour.

Green beans braised in white wine with summer squash, cherry tomatoes, oregano, and a shower of Parmesan. A light, healthy 30-minute side that puts peak-season produce front and center.

Chili meets spaghetti in this 30-minute ground beef and kidney bean sauce spooned over hot pasta. A Midwest-inspired comfort food mashup that kids and adults both love.

Creamy white chicken chili with fresh jalapeños, ginger, corn, and great northern beans in a buttery roux-based sauce. Top with Monterey Jack and serve with cornbread.

Quick vegetarian crêpes stuffed with sautéed zucchini, green beans, fresh corn, ricotta, and Monterey Jack cheese. Topped with a tangy chive-lemon sour cream sauce and ready in under 30 minutes.

Pinto beans simmer with quinoa and butternut squash in this hearty vegetarian stew where Spanish paprika and tomatoes build a robust base that's pure cold-weather comfort in a bowl.

Tex-Mex chicken tortilla soup simmered in a rich beef and chicken broth with corn, tomatoes, and cumin. Topped with crushed chips, avocado, cheese, and lime.

Fettuccine tossed with canned clams, fresh tomatoes, sweet corn, garlic, and basil in a quick white-wine pan sauce. A 16-minute summer pasta that bridges pantry and farmer's market in one bowl.