2,526 cumin recipes

Hearty vegetarian stew with kidney beans, brown rice, and cabbage simmered with Southwest spices. Stovetop or slow cooker meal ready for Tex-Mex toppings.

Traditional Indian side dish, tasty and easy to make.

A scrumptious side dish where chickpeas are given a spicy taste.

A savory and hearty soup made with succulent ground pork and beef, brown rice, carrots and green peas.

Hearty beef curry with tender chuck roast, sweet potatoes, carrots, and plump raisins in a warmly spiced tomato broth. Served over orzo for a cozy, one-pot-style dinner.

This is the hot and exotic spice mixture that give Eritrean and Ethiopian cooking its characteristic flavor.

Enjoy this succulent dish made with a tantalizing sauce comprised of hot pepper jelly.

Spice up your chicken with this wonderful recipe that uses yellow bell peppers, rice wine vinegar and jalapeno peppers.

A scrumptious dish that gets its amazing flavor from plain yogurt, red pepper flakes and a pinch of turmeric.

If you're in a rush, slow down to try this succulent dish made with green chili peppers, almonds and avocado slices.

Karen's meatless chili with jalapenos, five tablespoons of chili powder, molasses, nutritional yeast, and apple cider vinegar. Vegan, bold, and deeply spiced.

Sindhi chicken curry with deeply caramelized onions, whole cinnamon and cloves, yogurt, tomatoes, and aromatic ground spices. An authentic Pakistani one-pot chicken thigh curry.

Cincinnati-style chili simmered 3 hours with cinnamon, allspice, and ground beef in tomato paste. Serve over pasta with cheese, onions, and kidney beans for a 5-way.

Fresh corn kernels sautéed with colorful bell peppers, scallions, and garlic get tossed with halved cherry tomatoes, chipotle chile, and lime juice for a smoky-spicy salad that works hot or cold.

Ground beef, kidney beans, and elbow macaroni in a spiced tomato sauce with Dijon mustard and a squeeze of lemon. A 30-minute weeknight dinner that freezes beautifully.

Authentic Mexican chorizo made with pork, toasted ancho and pasilla chilies, whole spices, and vinegar. Cure it for 3 days and the flavor deepens into something store-bought can never touch.