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This easy vegan chili with kidney beans, corn, potato, and tomatoes doesn't take much prep or time to cook and tastes great the next day.
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This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Amp up your grill game with this zesty glazed salmon.
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Grated carrots add a nice color and texture to this blazing hot pepper jelly.
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Fresh Hot cherry peppers stuffed with prosciutto and provolone cheese then soaked in olive oil.
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Grilled avocados with a touch of spice from chipotle peppers and chili powder is a quick and easy side dish, especially for a paleo-inspired meal.
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Get Texas Chili Recipe from Food Network
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The spicy sausage in this soup will heat up a cold Wednesday night.
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This a great sandwich which is well known here in Chile. Creamy chicken with cooked bell pepper gives this sandwich a nice taste!! You can also make them with cocktail bread for a great appetizer! You can use up to double the mayonnaise for a creamier texture.
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Vegetarian ground beef is simmered with tomato sauce, onion and a host of spices to create this hearty, vegan chili.
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Get Cin Chili Recipe from Food Network
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This zesty white bean chili with chopped smoked sausage is ready to serve in 20 minutes.