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This bean-stuffed tamale recipe from Pre-Columbian Mexico is flavored with epazote, a distinctive, pungent Mexican herb that has no exact modern substitute, but can be compared to cilantro or a mix of savory and parsley.
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Roasted Hatch chile peppers take center stage in this simple vegetarian green chili from Colorado you can use to top a range of dishes.
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Your dinner guests won't miss the beef once they taste this extravagantly seasoned turkey and veggie chili.
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Corn, stewed tomatoes, pinto and kidney beans are heated together with a bit of cayenne and tomato sauce in this quick meal.
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Get Chili Chicken with Hominy Hash Recipe from Food Network
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The chipotle peppers give this slow cooker chili a subtle, smoky flavor.
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I've had this recipe for a long time. It's great for parties and football get-togethers. With just three ingredients, it's very easy to prepare. Serve it hot with your favorite corn chips.
Ingredients: cream cheese, chili, tomatoes
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Get MVP Chili Recipe from Food Network
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Get Spaghetti with Chianti and Fava Beans Recipe from Food Network
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This simple black beans recipe works well with your favorite rice as a side dish for Mexican and Cuban meals.
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This classic recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich The secret is the homemade sofrito, but bottled will do in a pinch.
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This lush, stewlike dish is made with firm, creamy cannellini beans.