718 red cai recipes

Rice cooker shrimp jambalaya with Rotel tomatoes, holy trinity vegetables, and tender shrimp. Easy Cajun-Creole one-pot dinner ready in 30 minutes.

Santa Maria beans made with pinto beans, bacon, ham, tomato puree, and red chile sauce. The classic California Central Coast side dish for tri-tip barbecue, slow-simmered until rich and tender.

Mini cherry cheesecakes with vanilla wafer crusts and homemade tart cherry topping. Single-serving cream cheese desserts baked in muffin cups, ready for any party tray.

When on the go, try this Idaho-style chili that's made with pinto beans, ground beef and tomato sauce.

Hearty vegetarian chili with kidney beans, chickpeas, and bulgur wheat for meaty texture. Loaded with vegetables, chili powder, cumin, and tomato juice. Vegan and filling.

Feel the island fever with this succulent chicken dish that has a wonderful fruity flavor.

Creamy spicy pumpkin bisque with ground hot chiles, dry sherry, and half-and-half. A grown-up fall soup that balances pumpkin's sweetness with serious heat and depth.

Add some Mexican spice to your chili with this vegetarian dish that uses pinto beans, chickpeas and hot chili peppers.

Vegetarian chili with bulgur wheat, kidney beans, chickpeas, and a hearty veggie base. Vegan, protein-packed, and meatier in texture than most plant-based chilis.

Spice up your hamburger soup with this tasty recipe that uses canned mushrooms and red wine.

Add some sunshine to your dinner with this scrumptious casserole made with lima beans, chickpeas and red wine.

Salmon couscous steamed over a spiced vegetable broth with garlic, caraway, chili pepper, zucchini, and carrots, served with canned red salmon and pumpkin seeds. A North African-inspired one-pot meal.

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.

Loaded crockpot stuffed peppers with ground beef, corn, sharp cheddar cheese, and tomato sauce for a complete comfort meal ready in 7-9 hours on low.

Minty salmon salad with canned red Alaska salmon, fanned avocado halves, curly endive, and a cool cucumber-mint-yogurt dressing. A light, elegant no-cook main course.

Pork shoulder stir-fried with garlic and ginger, then simmered in a spicy peanut sauce with dark soy, sesame oil, and dried chiles, served over steamed bean curd and preserved radish.