1,640 manie recipes

Beef and pork chili with four pounds of ground meat, pinto beans, canned tomatoes, tomato paste, cumin, and oregano simmered for two hours. A big-batch, no-shortcuts meat chili topped with cheddar.

Shrimp and vegetable linguine tossed in a no-cook sauce of olive oil, lemon juice, fresh dill, Roma tomatoes, and chili oil. Loaded with broccoli, peas, and peppers.

Mexican-style chili with ground chuck, kidney beans, three cans of tomatoes, and green chili salsa simmered low for three hours. A big-batch chili built to feed a crowd, freeze well, and taste better on day two.

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.

Ground turkey chili with kidney beans, stewed tomatoes, and red bell pepper spooned over split baked potatoes. Topped with cheddar and sour cream for a hearty 40-minute dinner.

This colourful starter makes a great supper or lunch dish served with new green peas or a leafy salad. Its bright colours make it appealing to both adults and children and it easy to make.

Layered Mexican dip: refried beans and bean dip topped with fresh guacamole, a seasoned sour cream and cheese layer, and black olives. A no-fuss party appetizer that disappears in minutes.

Ground buffalo chili with red beans, black beans, tomatoes, yellow bell pepper, and cilantro. Leaner than beef, deeper in flavor, and spiked with honey, cumin, and chili powder. Heartland comfort.

Homemade pizza from scratch in 30 minutes using a food processor dough with fast-rising yeast, fresh tomatoes, mozzarella, and basil. Crispy cornmeal crust, no rise time needed.

Spicy Mexican four-bean salad with black, kidney, white, and green beans plus corn, red onion softened in chili powder, and fresh cilantro. Vegan, high-fiber.

Feeding a large a family? Don't worry, your crockpot can make this succulent dish that will make sure everyone's hunger is satisfied.

Fresh mushrooms, red and green peppers, zucchini, corn, and kidney beans simmer in spiced tomato sauce for this quick garden vegetable chili. Ready in 35 minutes.

A gourmet vegan black bean chili loaded with chanterelle and shiitake mushrooms, five types of chiles, spelt berries, fresh corn, and dried sour cherries. Simmered in tomato and orange juice for layers of earthy, smoky, sweet heat.

Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.

Vegetarian chickpea and brown rice burgers with toasted sunflower seeds, shredded carrot, and thyme. Pan-fried until crisp outside, hearty inside. Served on French bread.

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