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Refrigerate or freeze the leftovers to enjoy later. View Recipe. ... Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day ...
In 10" skillet over medium-high heat, cook ground beef until browned. Add taco cooking sauce and beans with liquid. Heat to a boil. Simmer 5 min.
This copycat Wendy's chili is a lighter yet hearty take on the original version. Lean ground beef is a healthy swap that helps keep saturated fat in check, while plenty of beans help thicken the ...
For chili with beans: 2 cans (16 ounces each) kidney beans, rinsed and drained For chili without beans : 6 dried guajillo chilies, seeded, soaked for 15 minutes in hot water
Add the cumin, coriander, and chili powder and sauté for another 30 seconds or so, until fragrant. Add the black beans and their liquid, tomatoes, and broth and stir to combine.
Make sure to drain the beans in a sieve set over a bowl as you’ll need the aquafaba. Store any aquafaba you don’t use in the fridge in an airtight container for up to a month, or freeze it for ...
Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. View Recipe.
The joy of a bean-based chili recipe is not only that it’s a great option for vegetarians, but it’s easier on the wallet to boot. This recipe uses a trio of kidney, pinto and black beans and ...