This home-style Texas-inspired chili starts with browned ground beef and mild chile seasoning. Pinto and kidney beans, corn and chunky tomatoes go in near the end, leaving the finished chili saucy and the ingredients distinct.
Brown lean ground turkey, then gently simmer it with kidney beans, diced tomatoes, and chili spices until thick. Serve each bowl with sour cream, shredded cheese, green onions, and a wedge of prepared cornbread.
Brown ground beef and soften onion with the spices before adding them to the slow cooker with tomatoes, kidney beans, and black beans. The finished chili is hearty, saucy enough to ladle, and served untopped so everyone can choose their own toppings.
Shredded chicken and whole white beans give this slow-cooker chili its chunky texture. A small portion of blended beans and late-added cream cheese thicken the pale broth; sour cream, jalapeño, cilantro and crisp tortilla chips finish each bowl.
This stovetop beef chili combines small ground beef crumbles, whole black and kidney beans, and tender green pepper in a glossy tomato sauce. A gentle uncovered simmer makes it spoonable without drying it out.
A large salmon fillet roasts beside whole asparagus spears with chopped garlic, olive oil, and lemon. Check the asparagus separately so it stays green and tender, then finish the open pan with parsley and its golden juices.
This stovetop lentil-and-rice pilaf starts with a partial lentil simmer so the lentils stay whole as the rice cooks. Serve it warm in shallow bowls with drained pink pickled onions, hummus, parsley, and a little paprika.
Golden chicken breast strips and thick zucchini half-moons come together in a light garlic-butter sauce. Sear the cutlets before slicing, then briefly toss them with the tender zucchini and finish with a few basil leaves.
Taco-seasoned chicken breasts brown in a skillet, then rest before being sliced over fluffy white rice. Add warm black beans, separate clusters of fresh pico and avocado, and loose streaks of creamy cilantro-lime sauce.