2,181 tomoto recipes

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

The salad was filling, tasty and nutritious. I always try to find ways to use whole grains, beans, and fresh veggies, and this recipe has certainly fit my expectation quite well. I served it over a bed of lightly dressed arugula, and I loved it.

Chicken breasts baked under a homemade ratatouille of eggplant, zucchini, summer squash, bell peppers, and tomatoes with fresh oregano. Serve over pasta or rice.

Santa Fe grilled flank steak rubbed with cumin, sliced thin, and served over a fresh corn, tomato, and salsa vegetable bed. A quick Southwestern dinner for two.

Black bean chili with ground chuck, cocoa powder, molasses, cinnamon, and liquid smoke for complex depth. Pressure-cooked dried beans and a low-and-slow simmer build serious flavor.

Sangre del Diablo vegetarian chili with TVP, pinto beans, sun-dried tomatoes, and bold spices. A massive batch recipe that feeds 30 with serious heat from cayenne.

Moroccan stew simmers sweet potato, chickpeas, squash, and carrots in a warm blend of cumin, turmeric, cinnamon, and paprika, with raisins for a sweet-savory lift. A hearty vegan tagine-style stew over couscous.

Quick vegetable medley with corn, black beans, yellow pepper, and tomatoes sauteed in sesame oil and finished with umeboshi vinegar. Vegan and versatile.

Pureed black bean soup simmered in chicken broth with garlic and carrots, finished with heavy cream. Topped with sour cream, cilantro, and diced tomatoes.

Hearty pasta bean potage with cannellini beans, ham, pasta spirals, fresh tomatoes, and herbs in chicken broth. An Italian-style bean and pasta soup that eats like a meal.

Ratatouille spaghetti pie turns a pressed spaghetti crust into the base for a chunky eggplant, zucchini, and pepper ratatouille, topped with pepperoni and a Parmesan-breadcrumb crust. A veg-packed pasta bake.

Chilled garbanzo and potato salad tosses boiled red potatoes with chickpeas, roma tomatoes, red onion, and spinach, then marinates for hours in the fridge. A lighter twist on picnic potato salad.

Big-batch coarsely ground sirloin chili simmered low for 6 hours with bell peppers, celery, tomatoes, and green chiles. Beans optional. Serves 16 for chili night or game day.

Linguini tangled with blanched asparagus, baby artichokes, fava beans, cremini mushrooms, and sun-dried tomatoes, finished with an herb puree, extra virgin olive oil, and Parmigiano-Reggiano.

Vegetarian pasta with cannellini beans, canned tomatoes, garlic, and oregano in a quick simmered sauce. A hearty one-skillet dinner with pantry staples.

A simple Spanish vegetable stew of eggplant, tomatoes, green peppers, and onions simmered in olive oil with paprika and cayenne. Vegan, naturally gluten-free, and done in 30 minutes.