An electric pressure cooker makes great chili in a snap, and it can also bake up delicious corn bread at the same time. When cooked, the top of the corn bread will appear pale, but the bottom will be golden brown — just invert it onto a serving plate for the best presentation.
Beets give these patties their earthy flavor while freshly cooked black beans and quinoa add a meaty texture.
This quick-cooking chili tastes like it’s been simmering for hours. To get it on the table even faster, you can replace our seasoning mix with 4 tbsp of an all-natural Mexican-style spice blend, but make sure to look for low-sodium varieties.
Forget everything you thought you knew about cooking dry beans. Our easy trick lets you skip the long soaking step and make them — start to finish — in your slow cooker. Plus, we have three creative ways to use them.
A homemade, chile-spiked roasted red bell pepper sauce dresses up these vegetable enchiladas stuffed with purple potatoes and tomatillos.