1,117 gran marn recipes

Five-ingredient crockpot chili with ground beef, kidney beans, tomato soup, chili powder, and ketchup. A dump-and-go slow cooker recipe that simmers 8 to 10 hours on low for a thick, no-fuss weekday dinner.

Three bean chili with chickpeas, pinto beans, and spicy chili beans simmered in tomato and gravy with green chilies. A quick meatless chili ready in under 30 minutes.

Chicken casserole with red kidney beans, chili, and tomato sauce baked until the chicken is tender and the sauce thickens. A hearty one-pot dinner with Mexican-inspired flavor.

Meaty vegetarian chili built on earthy mushrooms, beans, and chili-cumin spices, served over rice with lime, cilantro, and sour cream. A hearty meatless main without the soy-crumble compromise.

Lean turkey chili simmered with kidney beans, crushed tomatoes, bell peppers, and a cilantro-laced chili blend. A leaner, lighter spin on the classic stovetop chili that holds up to weeknight cravings.

Tofu with rice is a two-ingredient meal-prep staple: cooked rice and smoked tofu tossed together for an easy high-protein vegetarian lunch ready in minutes.

Black bean tamale pie with a cornmeal-corn crust and a Tex-Mex filling of ground turkey, black beans, and taco seasoning, topped with melted cheddar. Lighter than traditional tamale casserole, ready in 50 minutes.

Cheesy beefy chilanda casserole layers ground beef, pinto beans, and corn tortillas with picante sauce and melted cheese. A Tex-Mex weeknight bake topped with cool lettuce, tomato, and sour cream.

White chicken chili with dried white beans, green chiles, cumin, and oregano, finished with shredded Monterey Jack, salsa, and sour cream. Serves twelve from one pot.

New Mexico red bean chili with ground beef, three cans of kidney beans, and pureed pimentos. Built on ground New Mexico chile with allspice, cumin, and coriander.

Uncle Roy's chili: a meatless vegetarian chili with two kinds of canned tomatoes, kidney beans, three tablespoons of chili powder, and a serious shot of hot pepper sauce. Pantry-friendly weeknight one-pot dinner.

Low-fat bean and greens risotto with kidney beans, peppery arugula, and bitter radicchio in a creamy wine-broth-cooked rice base. A no-stir Italian-inspired dinner that skips the butter and oil.

Spicy black bean burgers with jalapeño, cumin, coriander, and cayenne. Pan-fried vegetarian patties with crispy edges and a tender, chunky center.

Vegetarian soybean burgers made with whole soybeans, ground sunflower seeds, and soy sauce. Protein-packed veggie burger with a hearty bite, no fillers or fake-meat stand-ins.

Velveted chicken and cashews with crunchy water chestnuts and green pepper, stir-fried in a hot wok. Chinese takeout favorite with restaurant-style tender chicken at home.

Hearty venison chili using both cubed and ground deer meat for texture, simmered with crushed tomatoes, chili powder, cumin, and kidney beans. Masa harina thickens it to a rich, spoon-coating finish.