Beans and Grain recipe collection

Layered chicken taco bake with seasoned shredded chicken, rice, refried beans, and melted cheese. A freezer-friendly Mexican casserole that feeds a crowd in one 9x13 pan.

Chickpea and green bean salad with two separate garam masala dressings, garlic, cayenne, and fresh ginger. A spiced bean salad served cold or at room temperature.

Mashed chickpeas mixed with Italian dressing and garlic powder for a 5-minute vegetarian sandwich spread. Pile it on toasted whole wheat with lettuce and tomato.

Chiles rellenos-style poblano peppers stuffed with shredded chicken and mozzarella, baked under a tangy tomatillo verde sauce. A lighter Mexican main without the traditional egg batter and deep fry.

From-scratch chili and beans with dried pinto beans, ground beef, tomatoes, and a paprika-thyme spice base. Slow-simmered in two pots then combined.

Spicy ground pork chili with kidney beans, diced tomatoes, red and green bell peppers, and triple heat from cayenne, red pepper flakes, and hot sauce.

Pork chili with mushrooms, green pepper, celery, and kidney beans in a garlic-rubbed skillet. A milder, more nuanced chili that swaps beef for ground pork and adds earthy mushrooms.

Layered chili bean casserole with rice, corn, zucchini, and black olives, topped with a cilantro-yogurt drizzle. A hearty vegetarian Mexican-style bake.

Chili bean soup made from scratch with dried pink beans, stewed tomatoes, and chili seasoning. Half the beans get mashed for body, the rest set aside for a second meal.

Chili bean tacos stuff hard shells with cumin-spiced sausage, kidney beans, tomato and bell pepper, topped with sour cream. A 30-minute Tex-Mex weeknight dinner.

Slow-cooked chili beans with dried black beans and black-eyed peas simmered with a ham hock in chicken broth. Soaked overnight, then oven-braised low and slow. Serve on their own or add to chili.

Chili cheddar shortcakes pile savory sharp cheddar biscuits over hearty chili for a cornbread-shortcake Tex-Mex twist. Flaky sour cream biscuits bake in 10 minutes.

White chicken chili with tomatillos, Rotel tomatoes, cannellini beans, green chiles, and lime juice. Stovetop or crockpot, topped with sharp cheddar.

Chili cheese dip made in the microwave with canned chili, a full pound of cheddar, sour cream, and picante sauce. Four ingredients and 10 minutes for game day or any party.

Quick microwave chili dogs with frankfurters, chili beans, and chopped onion in split buns. Ready in under 5 minutes for a fast lunch or snack.

A bold black bean chili loaded with 3 pounds of lean ground beef, green chilis, and an unexpected spice blend of dry mustard, celery seed, and cumin seed. Thick, meaty, and built for feeding a hungry crowd.