2,950 can king recipes

Low Cal Baked Beef Stew with Sour Cream Biscuits recipe

Macaroni and cheese baked into firm, sliceable squares with eggs, breadcrumbs, and a quick herbed tomato sauce. A retro pantry dinner that actually holds its shape on the plate.

Smoky black bean chili with bell peppers, summer squash, and jalapeño spooned over split baked sweet potatoes. Vegan-friendly, make-ahead friendly, and loaded with fiber.

Southwest black bean soup simmers dried beans with smoky ham, chipotle, and cumin, then purees half for a velvety body. Topped with creme fraiche and red bell pepper for a smoky, hearty bowl.

Fiery homemade salsa with four jalapenos, hot sauce, cayenne, and red pepper flakes blended with fresh tomatoes, garlic, cilantro, and lime. Keeps in the fridge for a week.

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Classic Tuscan ribollita, a thick bread soup with cannellini beans, cabbage, spinach, zucchini, and rosemary. Finished with Romano cheese and a drizzle of extra-virgin olive oil.

Cheesy enchilada casserole layered with seasoned ground beef, black beans, corn tortillas, and melted cheddar. A weeknight Tex-Mex bake topped with shredded lettuce, sour cream, and salsa.

Slow cooker venison chili loaded with kidney beans, mushrooms, jalapenos, barbecue sauce, and six cloves of garlic. Thick, spicy, and built for long cooking.

Feeding a large a family? Don't worry, your crockpot can make this succulent dish that will make sure everyone's hunger is satisfied.

Nevada cowboy chili slow-simmers 8 pounds of coarse-ground chuck with bell peppers, jalapeños, tomatoes, beer and a fearless amount of ground chilies. Big-batch bunkhouse chili.

Hearty Mexican chili with three beans, eggplant, ale, and poached chicken. Slow simmered with cumin, oregano, and red pepper flakes, then finished with goat cheese and fresh cilantro.

An elegant pumpkin tart takes place of traditional pie, looks beautiful and pumpkin and banana work very well together!

Pork stew simmers cubed pork loin and bulk sausage with bell peppers, butternut squash, corn, and olives. Topped with a tender cornbread crust for a Southwestern Sunday supper.

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.

Big-batch weekend chili that feeds 30 to 40 people, slow-simmered for 6 hours with ground beef, kidney beans, Rotel tomatoes, and bold spices. The ultimate game day or potluck crowd-pleaser.