3,011 taste recipes

Kahlua chili: ground beef chili spiked with coffee liqueur, served Cincinnati-style over spaghetti with cheddar and onion. The coffee-and-cocoa background note that makes it work.

Chili lovers will enjoy this healthier version that tastes wonderful with a light crusty bread or those classy bread bowls!

This dish has a mild, sweet taste with a hint of terragon.

Oxtail soup simmered until the meat falls off the bone, then finished with potatoes, mixed vegetables, and tomato paste for a rich, hearty bowl. A classic stick-to-your-ribs soup served as is or ladled over white rice.

Sloppy ziti with lean ground beef and food-processor chopped vegetables in a chili-spiced tomato paste sauce. A healthier, sneaky-veggie twist on sloppy joes tossed with pasta.

Vegetarian Creole bean casserole loaded with bell pepper, celery, garlic, and tomatoes, topped with crispy breadcrumbs. Serve over rice with salsa for a hearty meatless meal.

Easy ground beef chili with kidney beans, tomato puree, and tomato paste, simmered low and slow for two hours. Great for camping or feeding a crowd.

Peach jambalaya: Louisiana-style jambalaya with shrimp, ham, smoked sausage, and unexpected fresh peach slices. Sweet-spicy fusion served over rice for four.

Traditional Italian Pasta Fagioli Bean Soup recipe

Golden pan-fried tofu simmered in a rustic Provencal tomato sauce with green beans, garlic, basil, and oregano. French-inspired, vegan, and on the table in 30 minutes.

Moroccan-style couscous steamed over a spicy chickpea stew with carrots, zucchini, corn, and warm spices. A traditional one-pot vegetarian meal where the couscous absorbs the aromas of the stew below.

Vegetarian beans bourguignonne with pinto beans, red wine, mushrooms, and root vegetables in a thyme-scented tomato broth. A meatless spin on the French classic.

Moroccan chickpea soup blends pureed chickpeas with tahini, lemon, cumin, turmeric, and cayenne for a creamy, protein-rich vegan soup ready in 30 minutes.

Bajan black bean soup from Barbados: dried black beans simmered with a ham hock, fragrant with allspice and lemon, finished with cream and an optional splash of dark rum. Caribbean comfort in a bowl.

From-scratch beef chuck chili with dried pinto beans, blended vegetables, tomato paste, and a slow 3-hour simmer. A big-batch recipe built for deep, layered flavor.

Chana masaledar: spiced chickpeas simmered with cumin, cinnamon, coriander, cloves, fresh ginger, and garlic in a tomato-laced sauce. Vegan Indian comfort food.