3,754 low cholesterol recipes

Vegetarian five-pepper chili with three dried beans, fresh tomatoes, and dry-roasted spices. A meatless chili built on jalapeno, Hungarian, Cuban, and cheese peppers for layered heat.

From-scratch black bean chili with oven-roasted cumin and oregano, jalapenos, and charred red pepper. Served over goat cheese with sour cream and warm tortillas.

This is a nice spinach rice recipe, low-fat, low-calories, very healthy!

Good way to cook steak with BBQ beans, tastes really very great.

Kidney beans and sweet potatoes braised with mushrooms, ginger, cinnamon, and paprika in vegetable broth. A warming, oil-free vegetarian stew packed with plant-based protein and spice.

A very easy dinner using hot dogs as the main ingredient.

This is truly an authentic Mexican recipe as her husband was from Mexico.

Fluffy quinoa tossed with crisp cucumber, ripe tomatoes, and jalapeño heat creates a refreshing gluten-free salad where lime juice and cilantro bring that bright Mexican market vibe to your table.

Roasting vegetables can develop tons of flavor, tossed with a light and tasty vinaigrette and some fresh and crunchy radicchio, a light and flavorful salad on your table.

These pan roasted potatoes come out nicely golden, brown and crispy. Fresh lemon juice, garlic and oregano make the potatoes taste refreshing, garlicky and absolutely delicious.

Avocado and berries are both super healthy fruits. Make a smoothie with both of these delicious fruits, it's creamy, refreshing and tasty. A great way to start up your day!

A quick and refreshing summer salad is an ideal side dish to go with the summer BBQ.

Saucy Caribbean black beans simmered with fresh ginger, allspice, thyme, and orange juice. Vegan, high-fiber, and full of island flavor in about 40 minutes.

A silky, puréed cauliflower soup with fresh ginger and onion, made with vegetable stock. Naturally vegan, dairy-free, and full of warm, earthy flavor.

Vegan lentil camp chili made entirely from dry, shelf-stable ingredients. Just add water and simmer for a hearty, spiced trail meal. Lightweight, packable, and no cooler needed.

Garden-loaded ratatouille sauce with eggplant, zucchini, bell peppers, and sweet potato tossed with ziti and showered in fresh basil and mint. A vibrant, plant-based pasta that eats like a celebration of summer produce.