Pasta recipes

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

Tofu lovers will love this savory dish made from shiitake mushrooms, soy sauce and Japanese cucumbers.

Vegetarian three-bean chili with black beans, pinto beans, and kidney beans, loaded with poblano peppers, cumin, and TVP for meaty texture. A big-batch vegan chili that feeds a crowd.

Chunky beef chili: cubed beef chuck simmered low with tomatoes, green pepper, onion, garlic, and chili powder until tender. Texas-style no-bean chili built for piling toppings on top.

Slow-cooker beef chili with pinto beans, green chiles, jalapeños, and a splash of balsamic for brightness. An Arizona-style chili that simmers 8 hours and tastes better the next day.

An elegant vegetarian plate of couscous, basmati rice, and quinoa timbales served over a silky roasted sweet corn coulis. Restaurant-worthy presentation for a dinner party grain course.

A hearty, full-scale borsch loaded with beef, bacon, kielbasa, beets, cabbage, potatoes, and navy beans. This is the real deal: slow-simmered, sweet-sour balanced, and crowned with sour cream. Feeds 10.

Texas-style no-bean chili with hand-cubed beef and pork, beer, whiskey, dried chiles, and masa harina. A fiery, competition-worthy pot that feeds a crowd.

Traditional Italian minestrone with white beans, vegetables, broken spaghetti, and a Parmesan rind simmered into the broth for umami depth. The classic peasant-soup approach.

Full-spread taco bar: chipotle-spiced ground beef simmered in tomato broth, chunky homemade guacamole with lime and garlic, and fresh serrano pico. Twelve tacos' worth of filling with every fixing on the table.

Big-batch beef and pork chili con carne with four kinds of beans, plantain (or banana), molasses, and a deep spice blend. An overnight-marinated chili built for slow simmering and serving a crowd.

San Francisco-style cioppino with clams, lobster, shrimp, and red snapper in a saffron-tomato wine broth with fennel. Italian-American seafood feast.

Veal shanks braised in a bold Asian-inspired sauce of balsamic vinegar, teriyaki, mirin, and chili garlic paste with mushrooms and tomatoes. Fork-tender after 90 minutes in the oven.

This no-beans chili packs a wallop with 5 pounds of beef and pork, 8 jalapeños, beer, bourbon, and a hit of molasses for smoky depth. Thick, meaty, and built to bring the heat.

Three meats, a cold beer, and a shot of tequila walk into a pot. Two hours later, you've got a thick, spicy chili with chunks of steak, ground beef, pork, and kidney beans that'll win any cookoff.

A triple-protein vegetarian chili loaded with TVP, tempeh, and tofu plus three kinds of beans, mushrooms, and warm spices like cinnamon and allspice. Hearty enough to convert any meat-lover.