1,330 red onion recipes

Spicy Western slow-cooker beans combining pinto beans, red kidney beans, lentils, smoky bacon, and chili powder with tomatoes and cumin. Cowboy-style beans with a peppery kick.

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.

Creamy sausage broccoli chowder with kielbasa, potatoes, corn, and red peppers in a rich cream of broccoli and chicken broth base. Hearty weeknight soup.

Southwest ham and black bean rice salad with crunchy jicama, bell peppers, olives, and a cumin-chili vinaigrette. A sturdy one-bowl lunch or picnic-ready side.

Justin's Barbecue Sauce: a Cajun-style finishing sauce with red wine, ketchup, hot sauce, garlic, and aromatic vegetables. Two-hour simmer for depth, served over barbecue not basted.

Moroccan-spiced couscous salad with chickpeas, currants, Granny Smith apple, and crunchy vegetables in a lemon dressing. A low-fat make-ahead salad that keeps for up to 3 days.

Raw carrot and orange salad with currants, walnuts, lemon juice, and a pinch of red pepper flakes. A bright, no-cook side dish dressed in olive oil.

Warm Cajun potato salad with crispy kielbasa, red onion, and a tangy hot vinegar-mustard dressing. No mayo, all flavor. Served warm and ready in about an hour.

Maharagwe is a Swahili spiced red bean stew simmered in coconut milk with turmeric, hot chili peppers, and tomatoes. A vegan East African comfort dish served over rice or ugali.

First Alert Chili made with 4 pounds of ground beef, kidney beans, beer, and blended plum tomatoes. A big-batch chili loaded with cumin, paprika, and heat.

Buttermilk coleslaw with sour cream, apple cider vinegar, celery seed, and a kick of hot sauce. A tangy, creamy slaw that skips the mayo entirely.

The curry and sugar combo is fantastic, I haven't found a person who didn't like this salad.

Authentic Lebanese tabbouleh loaded with fresh parsley, mint, cucumber, and bulgur wheat dressed in lemon juice and olive oil. A bright, herbaceous Middle Eastern salad with no cooking.

Grilled mustard-coated chicken breast sliced over a mixed bean salad with black-eyed peas, fresh tomatoes, sun-dried tomatoes, and herbs in a balsamic vinaigrette. Served at room temperature.

Chunky vegan tempeh chili loaded with kidney beans, corn, bell peppers, and tomatoes, spiced with cumin and oregano. A protein-packed, plant-based chili that simmers for an hour and hits every smoky, spicy note.

Louisiana red beans and rice with the holy trinity, cumin, thyme, and hot sauce. A hearty vegetarian version of the Cajun Monday classic, served over steamed rice.