Recipe Sifter

Hearty vegetarian two-bean and cheddar cheese pie loaded with chickpeas, kidney beans, and melted cheddar in a homemade biscuit crust. A filling, protein-rich meatless dinner baked in just 25 minutes.

Vegetarian chili pie topped with a thick cornmeal crust, loaded with kidney beans, tomatoes, bell pepper, and cumin. A hearty, meat-free weeknight dinner baked in one pan.

Vegan black bean soup with bay leaves, whole cloves, onion, garlic, mustard, and chili powder. Pure pantry cooking. Just simmer, puree, season. Naturally gluten-free.

Blanched vegetables stir-fried in a rich almond-cashew paste with paneer, potatoes, and fresh mint. A vibrant Indian jalfrezi that's vegetarian and ready in 30 minutes.

White bean chili with turkey, tomatillos, green chiles, and a cilantro yogurt cream. A leaner Southwest twist on red chili that tastes even better the next day.

Thick, hearty vegan chili made with smashed yams, mixed beans, tomato puree, and a smoky kick of BBQ sauce and cinnamon. A pantry-friendly one-pot meal that's ready in 40 minutes.

Mediterranean herb chili burgers blend ground beef with chopped tomato, black olives, garlic, dill, lemon zest, and chili powder. A grilled patty with serious global flavor.

Mom's chili stacks beef, kidney beans, tomatoes, and a quiet blend of cumin, oregano, and basil into a slow-simmered family-style pot. Old-school weeknight chili with a long-simmer payoff.

What to do with day old bread.Don’t throw away.Try this recipe.

Hearty chili soup with ground beef, kidney beans, strained tomatoes and a surprising swirl of cream. Simple to make with just a handful of ingredients, simmers low and slow.

Cincinnati's iconic chili simmers with warm spices like cinnamon, allspice, and cocoa powder, creating a Greek-influenced meat sauce perfect for ladling over spaghetti.

Cheese-stuffed hamburger patties with four global variations: French with brie, Mexican with Monterey Jack, Italian with mozzarella, and Greek with feta. Grilled over charcoal.

Mexican Meatloaf swaps breadcrumbs for cornmeal and adds pickled jalapeños, black olives, and chili powder to a ground beef and veal blend. Feeds 8 in about 1 hour 15 minutes.

Eight pepper beef chili loaded with chipotles, habaneros, poblanos, jalapeños, anchos, and more. A slow-simmered, layered-heat chili that brings serious fire.

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.

Hearty vegetarian pot pie packed with pinto beans, chickpeas, mushrooms, corn, and chili peppers under a golden biscuit crust. Miso and tomato paste add deep, savory umami to every spoonful.