1,330 red onion recipes

Texas-style no-bean chili (with optional pintos) made from cubed steak, three types of peppers, beer, and tomatoes. Simmered low and slow for hours, this game day chili brings serious heat.

Southwest bread Gilroy: a rustic yeasted loaf packed with black beans, corn, cilantro, Anaheim chiles, and garlic. Hearty Southwest-style artisan bread that eats like a meal.

Lentils and brown rice with Canadian bacon, red bell pepper, and a soy-vinegar finish. One pot, 50 minutes, and packed with protein and fiber.

Traditional Shabbos cholent slow-cooked overnight with meat, soup bones, potatoes, barley, beans, and onions. This classic Jewish Sabbath stew simmers 18 to 24 hours for deeply rich, tender results.

Okra and tomatoes simmer with Vidalia onion, garlic, bay, and a kick of cayenne, served over creamy grits. Vegetarian Southern comfort food, naturally vegan and gluten-free.

Big-batch chili with ground beef, cubed steak, and 75 whole chilies floating in the pot. A killer party chili where the green floaters decide how hot your bowl gets.

Green bell peppers stuffed with seasoned mashed potatoes, sauteed onions, red pepper, and chives, baked in tomato sauce. A vegetarian stuffed pepper that's hearty and satisfying.

Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.

Spaghetti in a creamy peanut sauce with sesame oil, soy sauce, lime juice, and crushed red pepper, topped with blanched summer squash, scallions, and red bell pepper.

Make this sophisticated and scrumptious dish hassle-free by using the crockpot you got for Christmas last year.

Vegetarian tamale pie layered with spiced kidney beans, corn, tomatoes, and cornmeal polenta topped with Monterey Jack cheese. Baked until bubbly and golden.

Vegan golden lentil soup pureed from red lentils, onion and vegetable stock with a finishing lemon zip. A 35-minute oil-free meal with 17g fiber per bowl.

Tortilla black bean soup simmers black beans with celery, onion, and red bell pepper, finished with cilantro and served over warmed corn tortillas in each bowl. A rustic Mexican classic.

Southern-style pot roast braised with ginger, tomatoes, and fresh figs for a sweet-savory showstopper that turns tough beef melt-in-your-mouth tender after 3 hours of simmering.

Lentil curry is cooked with coconut milk, nicely tangy and creamy taste!

A hearty soup that can pretty much go with anything else you serve for lunch or dinner.