#beanlover

This three-bean chili made in a gluten-free slow cooker is hearty and tasty, and it's great for busy days. This is a comforting meal that is easy to make and tastes great. It's full of protein-rich beans and fragrant spices. Just put everything in the slow cooker and let it cook until it's just right.

Ingredients: 2 cans 15 oz each black beans, drained and rinsed. 2 cans 15 oz each kidney beans, drained and rinsed. 2 cans 15 oz each pinto beans, drained and rinsed. 1 can 14.5 oz diced tomatoes. 1 cup vegetable broth. 1 onion, diced. 1 red bell pepper, diced. 1 green bell pepper, diced. 2 cloves garlic, minced. 2 tablespoons chili powder. 1 tablespoon ground cumin. 1 teaspoon smoked paprika. Salt, to taste. Black pepper, to taste. Optional toppings: avocado slices, chopped cilantro, lime wedges.

Instructions: Add the diced tomatoes, onion, bell peppers, garlic, chili powder, cumin, smoked paprika, salt, and black pepper to a slow cooker. Then add the black beans, kidney beans, pinto beans, and vegetable broth. Make sure to stir everything together well. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chili is thick and the flavors are well mixed. Before serving, taste it and make any necessary seasoning changes. Serve hot with extras like lime wedges, chopped cilantro, and avocado slices if you want.

Prep Time: 15 minutes

Cook Time: 360 minutes

This Spicy Taco Quinoa Skillet is a healthy and delicious twist on traditional tacos. Packed with protein from ground turkey and quinoa, it's a satisfying one-pan meal that your family will love. The combination of spicy seasonings, beans, and vegetables makes it a flavorful and nutritious choice for dinner.

Ingredients: 1 cup quinoa. 1 pound ground turkey. 1 onion, chopped. 1 red bell pepper, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 cup corn kernels fresh or frozen. 2 tablespoons taco seasoning. 1 teaspoon chili powder. 1/2 teaspoon cayenne pepper adjust to taste. Salt and pepper to taste. 1 cup shredded cheddar cheese. Fresh cilantro leaves for garnish. Sour cream and sliced jalapeos for serving optional.

Instructions: Rinse the quinoa thoroughly in a fine-mesh strainer and set it aside. In a large skillet, cook the ground turkey over medium-high heat, breaking it apart with a spatula as it cooks, until it's no longer pink. Drain any excess fat. Add the chopped onion and diced red bell pepper to the skillet with the cooked turkey. Saut for about 3-5 minutes, or until the vegetables begin to soften. Stir in the drained black beans, diced tomatoes with their juice, corn kernels, taco seasoning, chili powder, cayenne pepper, salt, and pepper. Mix everything well. Add the rinsed quinoa to the skillet and stir to combine. Make sure the quinoa is evenly distributed throughout the mixture. Reduce the heat to medium-low, cover the skillet, and let it simmer for about 20-25 minutes, or until the quinoa is cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking. Once the quinoa is cooked, sprinkle shredded cheddar cheese over the top of the skillet. Cover and let it melt for a few minutes. Garnish with fresh cilantro leaves and serve hot. If desired, serve with sour cream and sliced jalapeos for an extra kick. Enjoy your Spicy Taco Quinoa Skillet!

Prep Time: 15 minutes

Cook Time: 30 minutes

Ground beef, beans, and a flavorful sauce are combined in this filling and satisfying recipe for cowboy beans from Harvest Kitchen.

Ingredients: 1 lb ground beef. 1 onion, chopped. 1 green bell pepper, chopped. 2 cans 16 oz each pork and beans. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1/2 cup ketchup. 1/4 cup brown sugar. 2 tablespoons mustard. 1 tablespoon Worcestershire sauce. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: In a large skillet, brown the ground beef over medium heat. Add chopped onion and green bell pepper to the skillet; cook until vegetables are tender. In a large mixing bowl, combine pork and beans, kidney beans, black beans, ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, garlic powder, salt, and pepper. Add the cooked beef, onion, and bell pepper mixture to the bowl; mix well. Transfer the mixture to a baking dish and bake at 350F 175C for 30 minutes or until heated through. Serve hot and enjoy your delicious Cowboy Beans!

Prep Time: 15 minutes

Cook Time: 30 minutes

A hearty and flavorful stew combining the smokiness of chorizo with the creaminess of white beans, creating a satisfying and comforting dish.

Ingredients: 1 lb chorizo, sliced. 1 onion, chopped. 3 cloves garlic, minced. 2 cans 15 oz each white beans, drained and rinsed. 1 can 14 oz diced tomatoes. 4 cups chicken broth. 1 tsp smoked paprika. 1 tsp cumin. Salt and pepper to taste. 2 cups kale, chopped. Fresh parsley for garnish.

Instructions: Cook the chorizo in a big pot over medium heat until it starts to brown. If needed, trim off any excess fat. Add the minced garlic and onion, and saut until the ingredients are soft. Add the diced tomatoes, smoked paprika, cumin, white beans, chicken broth, salt, and pepper. For the flavors to meld, bring the stew to a simmer and cook for 20 to 25 minutes. Cook the chopped kale in the pot until it wilts. If necessary, adjust the seasoning and serve hot, topped with fresh parsley.

Prep Time: 15 minutes

Cook Time: 30 minutes

These Slow Cooker Sweet and Tangy Baked Beans are a perfect blend of flavors with the sweetness of molasses and brown sugar, tanginess from apple cider vinegar, and a hint of spice. Slow-cooked to perfection, they make a delicious side dish for barbecues or any gathering.

Ingredients: 4 cups dried navy beans. 1 onion, finely chopped. 1/2 cup molasses. 1/2 cup brown sugar. 1/3 cup apple cider vinegar. 1/4 cup Dijon mustard. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon garlic powder. 1/4 teaspoon cayenne pepper. 6 cups water. 1/2 pound bacon, cooked and crumbled.

Instructions: Rinse the navy beans and place them in the slow cooker. Add chopped onion, molasses, brown sugar, apple cider vinegar, Dijon mustard, salt, black pepper, garlic powder, and cayenne pepper to the slow cooker. Pour water over the ingredients in the slow cooker and stir well. Cover and cook on low for 8-10 hours or until beans are tender. Before serving, stir in the cooked and crumbled bacon. Serve the sweet and tangy baked beans hot. Enjoy!

Prep Time: 20 minutes

Cook Time: 480 minutes

These vegan black and kidney bean fajitas are bursting with flavor and perfect for a quick and satisfying meal. Packed with protein and fiber, they'll keep you full and energized.

Ingredients: 1 can black beans, drained and rinsed. 1 can kidney beans, drained and rinsed. 1 onion, thinly sliced. 1 bell pepper, thinly sliced. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 8 small flour tortillas. Optional toppings: salsa, guacamole, vegan sour cream, chopped cilantro.

Instructions: In a large skillet, heat olive oil over medium heat. Add onion, bell pepper, and garlic. Cook until softened, about 5 minutes. Stir in black beans, kidney beans, chili powder, cumin, paprika, salt, and pepper. Cook for another 5 minutes, stirring occasionally. Warm tortillas according to package instructions. Spoon bean mixture onto tortillas and add desired toppings. Fold tortillas over filling and serve immediately.

Prep Time: 10 minutes

Cook Time: 10 minutes