45 con con recipes

Hearty Mexican-style vegetarian chili with corn, kidney beans, tomatoes, and warm cumin-chili spice. Chili con elote is thick, smoky, and bean-loaded, ready in under an hour with zero meat required.

Instead of baking in the oven, I cooked it in a skillet. Browned the onions with a bit olive oil and garlic first, next browned carrots and celeries; then added remaining ingredients, brought to a boil, and simmered for about 30 minutes. Very tasty and filling, I had it with a few warm corn tortillas. Yum!

Pressure-cooked chickpea chili swaps beef for nutty garbanzos, building heat from toasted cumin seeds, chili powder, and a generous handful of fresh cilantro. A meatless one-pot weeknight chili.

Esparragos con tomatillos: blanched asparagus topped with raw chopped tomatillo, tomato, and crumbled cotija. A simple, bright Mexican-style vegetable side in 15 minutes.

Parmesan Mashed Potatoes (Puree Con Parmigiano) recipe

One-skillet arroz con pollo with browned chicken legs and thighs simmered over turmeric-tinted rice, bell peppers, and scallions. Low-fat, low-calorie, and ready in 45 minutes.

Cafe con miel is Spanish honey coffee with warm milk, cinnamon, nutmeg, and vanilla. A cozy 20-minute drink that doubles as a light dessert. Three ingredients you already have.

Pasta con broccole with blanched broccoli in a fresh tomato sauce spiked with garlic, hot pepper flakes, basil, and oregano. A classic Italian-American vegetable pasta.

Melty cheese dip with green chilies, fresh tomato, and a kick of hot sauce, ready in under 5 minutes using the microwave. Grab your chips and dig in.

A hearty vegan chili made with ground seitan, kidney beans, and tomatoes seasoned with cumin, chili powder, and a touch of cloves. Ready in 35 minutes. Serve with cornbread or warm tortillas.

Quick microwave chili con queso dip with sharp cheddar cheese spread, fresh tomato, and green chiles. A Tex-Mex chip dip ready in under 10 minutes.

Chile con queso made on the stovetop with melty American cheese, sauteed onion, fresh tomato, and green chiles spiked with hot sauce. A smooth, scoopable queso dip ready in minutes for chips and game day.

Cuban yucca con mojo boils tender yuca root and drenches it in a sizzling garlic-lime mojo sauce. A traditional Caribbean side with tangy-sharp flavor over starchy root.

Texas-style venison chili con carne with no beans, loaded with cumin, paprika, oregano, and pure chili powder. Lean, bold, and freezer-friendly wild game chili.

Mexican-style cold baked fish topped with chunky guacamole, tomatoes, onion, and chili. Pescado Frio is a make-ahead summer main, served chilled with bright avocado dressing.

Sautéed snails with red kidney beans, shallots, garlic, fresh chilies, and a splash of Pernod in beef stock. A bold masterchef-level Spanish-inspired dish that serves 8.