204 chili bean recipes

Cajun black bean soup simmers dried beans with smoky ham hock, paprika, cayenne, chili powder, and cumin into a thick, half-puréed pot. Serve with Monterey Jack, sour cream, chives, or chopped egg.

Easy chickpea salad with scallions, cilantro, lemon juice and a hit of cayenne. Bright, no-cook vegetarian side dish high in fiber and protein.

Yam chili with smashed canned yams, dried beans, tomato puree, barbecue sauce, chili powder, and cinnamon. A hearty vegetarian chili with natural sweetness from the yams.

Slow cooker bourbon baked beans loaded with crushed pineapple, chili sauce, strong coffee, brown sugar, and molasses. Sweet, smoky, boozy, and effortless for cookouts and potlucks.

Mexican pinto bean stew with a homemade cumin-chili spice mix, zucchini, carrots, and tomato sauce. A vegan, pantry-friendly one-pot stew with a bonus spice blend recipe.

I am drooling thinking about the leftovers in the fridge. I can't wait to make and eat more.

A spicy, but savory dish made with pinto beans and smoked ham that tastes great after being left to simmer in a crockpot.

Pitlai is a South Indian lentil stew with bitter gourd (karela), chickpeas, tamarind, and a ground coconut-spice paste. A tangy, complex vegetarian curry with toor dal and jaggery.

Santa Fe spicy baked black beans with chipotle puree, ancho chiles, molasses, and two vinegars in a smoky-sweet sauce. Baked for an hour until thick and saucy. Serve in warm corn tortillas.

This hearty soup made with navy beans, cabbage and hot chili peppers is perfect for a rainy day.

I made this bean salad for a party, all my friends they loved it so much, it is really a awesome and fantastic recipe.

A hearty and savory chili that tastes wonderful with a crusty bread or those old-fashioned bread bowls.

Sri Lankan mixed pickle (achcharu) with chiles, cauliflower, carrots, beans, and dates in a spiced malt vinegar brine. Sweet-hot relish that wakes up rice and curry plates.

I love Asian food. These spring rolls were so refreshing and just delicious, and I also loved the texture because of all these fresh veggies. The dipping sauce was terrific.

A hearty vegetarian lentil chili simmered from red lentils, kidney beans, tomatoes, peppers, and fresh chili. High in protein and fiber, easy to make in one pot, and as fiery as you like.

Chunky mustard beans with red peppers blanch green beans, peppers, and onions, then bind them in a turmeric-mustard pickling sauce with celery seed and mustard seed. A bright, tangy pickled relish for water-bath canning.