Beans are the answer — they’ve long been the heart of Southern kitchens and the secret to meals that satisfy every appetite. They’re the base of your favorite chilis, the creaminess in your best soups, and the comforting foundation that makes a meal feel complete. Whether you’re cutting back on meat, cooking for vegetarian friends, or simply looking for delicious meals that stretch your budget, beans deliver every time.

And here’s a bonus: eating more beans is good for you, too. Naturally rich in plant-based protein and fiber, beans are linked to better heart health, balanced energy, and a lighter footprint on the planet. But that’s just the extra benefit — the real reason to cook with beans is simple: they taste incredible.

Below are some of our favorite Camellia Brand recipes that prove meatless meals can be just as satisfying.

Creamy White Bean & Leek Fettuccine Alfredo

Rich, silky, and indulgent — blended white beans and sautéed leeks create an alfredo sauce that’s creamy without the heavy dairy. Toss it with Louisiana’s own Dagostino Pasta for a meal that feels like a warm hug.

Instant Pot White Bean, Cauliflower and Broccoli Soup

Warm up fall nights with this creamy, veggie-packed soup made with Camellia Brand Great Northern Beans and our White Bean Flavor Infusion — full of flavor, no meat required.

White Bean Spinach Soup

Light yet filling, this soup pairs smooth white beans with fresh spinach. Serve it with a slice of fresh, crusty bread and you’ve got a bowl of pure coziness.

Instant Pot Red Bean Soup

A flavor-packed twist on a Louisiana classic — made with Camellia Brand Red Kidney Beans and our Red Bean Flavor Infusion. It comes together fast for a dinner that tastes like it’s been simmering all day, perfect for busy nights when you want big, homemade flavor without the wait.

Cozy Minestrone

A timeless Italian classic loaded with beans, pasta, and vegetables. This soup is endlessly adaptable, deeply comforting, and ideal for using whatever you have on hand.

Vegetarian Black Bean Rice Casserole

Baked layers of beans, rice, and veggies come together in this filling casserole. It’s fantastic for meal prep, feeding a crowd, or even repurposing as a veggie-friendly taco filling — serious versatility in one dish.

Stovetop 3-Bean Vegetarian Chili

Kidney, black, and pinto beans unite in this quick stovetop chili that delivers big, bold flavor without any meat. Just right for weeknight dinners when you need something substantial fast.

Comfort Food, the Camellia Way

For generations, beans have been the heart of Southern kitchens. They stretch pantries, feed families, and add that rich, velvety goodness that makes a dish feel complete. And today, they’re just as ideal for anyone looking for plant-based meals, veggie-friendly options, or a little more value at the grocery store.

With Camellia beans, comfort food doesn’t lose its soul — it gains a new twist.

Healthy Fall Comfort Starts with Beans.
Before you dive into the kitchen, here are a few quick answers to your most common bean questions.

Q: How can I make comfort food without meat?
Start with beans. They’re hearty, full of flavor, and bring the same satisfying bite as meat — with extra protein and fiber. From rich chilis to creamy soups, beans make it easy to enjoy comfort food that’s every bit as cozy.

Q: Why are beans such a key part of a plant-based diet?
Beans are nutrient-dense, affordable, and naturally packed with protein and fiber. According to Harvard Health, eating more plant-based meals — especially those with beans — supports heart health and balanced energy.

Q: What types of beans work best for fall recipes?
Kidney, black, pinto, and white beans are classics. They hold their shape in soups and stews, soak up flavors beautifully, and bring hearty texture to every cozy, cold-weather meal.

Instant Pot White Bean, Cauliflower & Broccoli Soup

You’ll love this hearty vegetable and white bean soup made with our White Bean Flavor Infusion seasoning mix. It’s creamy, delicious, and vegan!

Instant Pot Red Bean Soup

Enjoy the authentic, traditional flavor of red beans and rice, but in easy soup form (made with our Red Bean Flavor Infusion seasoning mix). Pull out your ladle, and serve up a favorite.

Kentucky Burgoo

Featuring meat, vegetables, and lima beans, this Kentucky Burgoo is a thick, delicious, slow-cooked stew that’s perfect for serving a crowd. Made with our White Bean Flavor Infusion seasoning mix, it’ll keep folks coming back for more.

Old-Fashioned Chili with Beans

A delicious, classic chili the whole family will love – great for busy weeknights or gameday parties.

Instant Pot Lima Beans & Greens Soup

Get your daily greens + deep rich flavor with this endlessly customizable, vegetarian soup.

Ruth’s Southern Country-Style Butter Bean & Green Bean Soup with Potatoes

This recipe makes for a homey supper that’s tasty and affordable — and fairly easy to pull together from fridge and pantry staples.

Pinto Bean Chili Burrito Bowl

Start summer off right with a combo of hot and cool! Ladle some warm Instant Pot Pinto Bean Chili over fluffy rice, then top with grape tomatoes, avocado slices, and a sprinkle of fresh green onions. Don’t forget the star of the show—a hunk of golden Buttermilk Cornbread.

Pinto Bean Chili Nachos

Nachos – the perfect meal for sunny days and good times! Spread layers of tortilla chips on a sheet pan and top with dollops of Instant Pot Pinto Bean Chili and layers of shredded cheese. Broil until browned, then sprinkle with grape tomatoes, avocado, green onions, and a handful of cilantro.

Mediterranean Bowl

Enjoy a colorful combination of White Bean Hummus, Collard Greens, and rice (served cold or at room temp – your choice), topped with juicy grape tomatoes and savory olives. Pair it with crispy crostini, perfect for dipping and spreading that creamy hummus. Ideal for sunny picnics and laid-back gatherings!

Hummus & Greens Wrap

Enjoy some White Bean Hummus, Collard Greens, crisp julienned bell peppers, and tangy feta – all wrapped up in a large tortilla. Pair it with crunchy crudités like celery sticks and baby carrots for the perfect sunny day meal

Cowboy Caviar Pasta Salad

Need a breezy summer lunch? Look no further than this cool Cowboy Caviar Pasta Salad. Mix zesty Cowboy Caviar with cold pasta and a generous handful of chopped cilantro. Make sure to scoop some of that delicious dressing from the bottom of the Cowboy Caviar container to toss with the pasta. Top it off with a sprinkling of tangy feta cheese for a refreshing, easy meal.

Collard Greens and Buttermilk Cornbread, all in one bowl. What could be more summer vibes than that? Serve it cold or at room temp—your choice.

Peas, Greens & Hummus Pita Sandwich

This Peas, Greens & Hummus Pita Sandwich is perfect if you need a quick summer bite. Line a pita pocket with creamy White Bean Hummus, then fill it with fresh Collard Greens and zesty Cowboy Caviar.

Photo by Chris Granger.

If your holiday feast includes a turkey, you’re in for a treat on the day of your big celebration. And if you’re resourceful and appreciate eating “nose-to-tail” eating, you’ll also benefit in the days following — because you’ve got the makings for many delicious dishes to come.

Every part of the turkey (whether it’s roasted, smoked, or fried), from the carcass, giblets, and necks, to legs and leftover meat, offers the opportunity to add richness, flavor, and extra protein to dishes like gumbo, beans, chili, and more. Of course, the same philosophy applies to a holiday ham! From ham bones and ham hocks to shanks and meat, there are so many tasty ways to use the leftovers.

Check out some favorite recipes that use leftover holiday turkey and ham.

Pableaux’s Turkey Bone Gumbo

Pableaux Johnson of The Red Bean Road Show shares his personal turkey gumbo recipe. Delicious! Photo by Chris Granger.

Red Beans with Smoked Turkey Legs

Chef Isaac Woo of Catahoula Catering in Denver, Colorado is a Louisiana native who loves to make his red beans with smoked turkey legs.

Turkey Black Bean Pumpkin Chili

Hearty and comforting, this recipe makes good use of leftover holiday favorites like cooked, cubed turkey and solid-pack pumpkin.

Great Northern Beans & Ham

This tasty recipe comes courtesy of Chef Jennifer Hill Booker. Featuring diced ham and a large ham bone, it brings amazing flavor to white beans.

Simple Slow Cooker Blackeye Peas

This is a simple but delicious blackeye pea recipe made in the slow cooker, with a ham hock or diced ham. With no hands-on attention required, it’s a perfect post-holiday dish.

Simple Southern Lima Beans

A great recipe for deliciously creamy butter beans that’s sure to satisfy. Serve over hot cooked rice and alongside your favorite cornbread or biscuits.

Our quarterly subscription boxes offer all the ingredients for authentic Louisiana cooking, delivered to your doorstep. The contents of each box are a surprise, but you can count on 5-10 favorites that include signature & heirloom beans, delicious seasonings, ingredients, tools for the kitchen, and more. Plus, you’ll get exclusive items that will inspire and delight. Find out more, and get cookin’.

Spicy 3-Bean Chili (Stovetop and Instant Pot recipes)

Ingredients:

• 6 -7 cups vegetable (or chicken) broth
• 1 chili seasoning packet (included in the box)
• 1 bag Camellia Brand Spicy 3-Bean Chili mix, rinsed and sorted (included in the box)
• 1 ½ pounds cooked ground beef or other ground protein, optional
• 1 can diced tomatoes, optional (If using, reduce broth by 1 cup.)
• Optional toppings: shredded cheese, diced avocado, minced red onion, sour cream, and chopped fresh cilantro

Stovetop Directions:

1. Add broth, seasoning packet, and 3-Bean Chili Mix to a large Dutch oven over medium-high heat. Stir well, and bring to a boil.
2. Reduce heat to low, cover, and cook for 4-5 hours, until the beans are tender but not falling apart. Add more broth as necessary.
3. Optional: add cooked ground beef or other ground protein 30 minutes before end of cooking time.
4. Serve with assorted toppings, if desired.

Instant Pot Directions:

1. Add broth, seasoning packet, and 3-Bean Chili Mix to the Instant-Pot. Stir well.
2. Optional: add cooked ground beef or other ground protein to the Instant Pot.
3. Select Bean/Chili setting.
4. Allow the pressure to release naturally for 20 minutes.
5. Serve with assorted toppings, if desired.

See nutritional information for the 3-Bean Chili Mix and the chili seasoning packet.

Lentil Soup

Ingredients:

• 2 quarts of water or broth (vegetable or chicken)
• 1 lentil soup seasoning packet (included in the box)
• 1 pound Camellia Brand Lentils, rinsed and sorted (included in the box)

Directions:

1. To a large heavy pot, add water or broth, contents of seasoning packet, and lentils.
2. Stir well, and bring to a boil.
3. Reduce heat, cover, and simmer for 35 minutes, stirring occasionally.

Optional:

• Make it meaty. Sauté 1 lb. sliced, smoked sausage in olive oil before adding all other ingredients.
• Keep it veggie (or vegan). Sauté 1 cup carrots, 1 cup celery, and 1 cup onion in olive oil before adding all other ingredients.

See nutritional information for the lentil soup seasoning packet.

Old-Fashioned Chili

A traditional chili that will soon be on your most-requested list. Featuring ground beef, fire-roasted tomatoes, our signature Red Kidney Beans, and an array of spices and seasonings, it’s got all the makings of a family favorite.

Red Beans and Rice with Smoked Ham Hock and Sausage

An easy Instant Pot recipe with so much meaty goodness, this dish is perfect for Mondays, Gamedays and more.

Southern-Style Vegetarian Blackeye Peas

Cooked with white wine, vegetable stock, and fresh herbs, these vegetarian blackeye peas will win rave reviews. Topped off with apple cider vinegar and served with collard greens, they’ve got great downhome flavor.

Pinto Bean and Kale Enchiladas with Spicy Tomatillo Salsa

These savory, cheesy enchiladas are worth every bit of effort that goes into making them. You can make the spicy tomatillo sauce and the pinto bean filling ahead of time, then assemble all and bake the enchiladas the day you want to enjoy them.

Jalapeño Pepper Jelly Baked Beans

BBQ baked beans like these are always welcome alongside your best burgers, hot dogs, and chicken. The addition of a jar of jalapeño peppery jelly is both ingenious and delicious.

Slow Cooker Black Bean and Pumpkin Chili

The perfect post-Thanksgiving chili, this slow cooker favorite features Black Beans, cubed, cooked turkey, and pumpkin puree (which adds surprisingly creamy, savory flavor). It’s a cinch to throw together, too.

Kid-Friendly Instant Pot Pasta Fagioli

Great for chilly nights, this stick-to-your-ribs staple includes great northern beans, red kidneys, and Dagostino Fleur de Lis Shaped Pasta. Just add a salad and your favorite crusty bread for a complete meal.

Check out these favorite gameday chili recipes:

Instant Pot Pinto Bean Chili

This recipe’s easy to customize using ground beef, turkey or chicken. Pro tip: Quick soaking the pinto beans means your chili will cook faster, and the beans will be more uniformly tender.

Sweet Potato Black Bean Chili

From Taste of the South magazine, this easy slow cooker recipe highlights a great combo of vegetarian flavors and spices, including smoky chipotle peppers in adobo sauce and Hatch green chiles.

Creole-Style Pork and Red Bean Chili

Featuring spicy pork sausage (with the optional addition of pork tenderloin, for a milder flavor), this recipe is little more time-intensive but totally worth the wait! It’s the perfect chili for Louisiana football fans.

Old Fashioned Chili with Beans

Made with ground beef, our signature red kidney beans, fire-roasted tomatoes, and a slew of spices, this classic chili recipe will soon become a new favorite.

Slow Cooker White Bean & Chicken Chili

Versatile, creamy, and perfectly seasoned, you’ll love this chili for its big flavor. Throw it in the slow cooker, or make the stovetop version – whatever works best for you.

If you’re not familiar with meal prepping, it’s simply a thoughtful way to plan out several days worth of meals for you and your family. And what’s not to love about that idea? It’s like taking the age-old question “what’s for dinner?” and turning it on its head.

In the spirit of making life a little less stressful and a little more delicious, our take on meal-prepping involves a collection of versatile recipes that 1) can be easily made ahead of time (Sunday afternoon, here’s looking at you!), 2) make a lot of servings, 3) keep well in the fridge, 4) offer a variety of flavors, colors and textures, and 5) can be combined in creative ways, so that you don’t feel like you’re eating the same thing every day.

Read on for the recipes, a game plan with tips on preparing, extras you’ll want to have on hand, and how to create different combinations throughout the week that will keep things tasty and interesting.

MEAL PREPPING RECIPES:

Instant Pot Pinto Bean Chili

White Bean Hummus

Cowboy Caviar

Buttermilk Cornbread

Greens

EXTRAS:

• Additional veggies like grape tomatoes, avocado, bell pepper, green onions, jalapenos, celery sticks, baby carrots, and olives
• Grains and breads like rice, pasta, tortillas, pita bread, chips and crostini
• Dairy/cheeses such as cheddar, feta, sour cream or Greek yogurt

GAME PLAN:

• Familiarize yourself with the recipes, and make a grocery list. Set aside a few hours of weekend time to shop, chop, and cook. Make sure you have lots large food storage containers on hand.
• Note that the chili is made entirely in the Instant Pot, while the hummus and cowboy caviar are cold dishes made with pre-cooked, cooled beans.
• Use your Instant Pot or a pressure cooker as much as possible. Or, multi-task by cooking one batch of beans in the Instant Pot while cooking another batch on the stovetop.
• Feel free to double the White Bean Hummus recipe, which calls for 2 cups cooked Camellia Brand Great Northern Beans. (Cook the entire 1-pound package, and you’ll have 4 cups cooked beans.)
• Cook a batch of your favorite rice and a pound of your chosen pasta. They’ll keep well in the fridge, re-heat easily, and are part of our recommended meal combos.
• The Greens recipe is simple and customizable. Any dark leafy greens will work, such as kale or mustard greens. Cooked greens keep well, can be eaten cold, room-temp, or warmed, and add a healthy punch to meal combos.

MEALS & MEAL COMBOS:

Buttermilk Cornbread in Cast Iron Skillet

Instant Pot Pinto Bean Chili served hot, topped with cheddar, sour cream, and jalapenos — and yummy Buttermilk Cornbread on the side.

Pinto Bean Chili Burrito Bowl

A combo of hot and cool, ladle warm Instant Pot Pinto Bean Chili over rice. Add colorful grape tomatoes, half of a sliced avocado, a sprinkling of chopped green onions, and a hunk of Buttermilk Cornbread.

Pinto Bean Chili Nachos

Spread layers of tortilla chips on a sheet pan, top with dollops of Instant Pot Pinto Bean Chili and layers of shredded cheese. Broil until browned, and sprinkle with grape tomatoes, avocado, green onions and cilantro.

Mediterranean Bowl

A colorful mixture of White Bean Hummus, Collard Greens, and rice (served cold or room-temp — your choice), plus grape tomatoes, olives, and crostini – which are great for dipping/spreading the hummus.

Hummus & Greens Wrap

White Bean Hummus, Collard Greens, julienned bell peppers, and feta, all wrapped up in a large tortilla and served with crunchy crudité like celery sticks and baby carrots.

Cowboy Caviar Pasta Salad

Mix Cowboy Caviar with cold pasta and additional chopped cilantro for a fast, easy lunch.  (The Cowboy Caviar marinates in a nice dressing. Be sure to scoop some  dressing from the bottom of the storage container to toss with the pasta.) A sprinkling of feta cheese is a nice addition.

Peas & Greens Trio Bowl

Cowboy Caviar, Collard Greens and Buttermilk Cornbread, all in one bowl. (Served cold or room-temp – your choice.)

Peas, Greens & Hummus Pita Sandwich

Line a pita pocket with White Bean Hummus, and fill with Collard Greens and Cowboy Caviar for a quick bite.

Instant Pot Southern Large Limas with Ham Hocks

An Instant Pot favorite with slow-cooked flavor, this recipe offers all the comforts of home.

Bourbon-Bacon Field Peas with Collards

Featuring both bourbon and bacon, this field peas dish will win over everyone with great taste. Be sure to serve it alongside fried chicken.

Simple Slow Cooker Blackeye Peas

Nothing’s more foolproof than this slow cooker blackeye peas recipe. No hands-on attention needed!

Mosquito Supper Club White Beans

This recipe and photo are excerpted from Mosquito Supper Club by Melissa Martin (Artisan Books). Copyright © 2020. Photographs by Denny Culbert.

Hailing from Chef Melissa Martin of the Mosquito Supper Club, this recipe celebrates authentic Cajun cuisine, just like her restaurant does.

Instant Pot New Orleans-Style White Beans

Another recipe to turn to when you’re short on time, this Instant Pot dish will taste like it simmered all day.

Zydeco Chop-Chop Red Beans & Rice

No fresh vegetables on hand? No problem. If you’ve got Zydeco Chop Chop, you’ve got great red beans & rice.

Instant Pot White Bean Chili

Fast, comforting, and delicious, this Instant Pot white chicken chili recipe warms the belly — whether it’s a weeknight or game day.

Dump and Go: Slow Cooker Red Beans & Rice

This recipe relies on pre-chopped trinity and your slow cooker to do all the work. Just dump it in and go!

Soup Beans

This Appalachian dish featuring pinto beans and bacon is simple and homey.

Simple Southern Lima Beans

If you love creamy butter beans, you’ll love this dish. But don’t forget the cornbread or biscuits.

“Chili Queens” of San Antonio
By the 1800s, cattle was king in the American West, and chili had evolved into a beef-based dish – a hearty, satisfying one-pot meal enjoyed by cowboys and hard-working city folk alike. In the 1880s a market in San Antonio featured chili stands from which chili or “bowls o’ red” (with no beans or tomatoes) were sold by women who were called “chili queens.” Chili became popular nationally following the 1893 Chicago World’s Fair, where Texas represented with its San Antonio Chili Stand. By the 1920s, cookbook recipes introduced beans, a tasty, inexpensive means of adding protein. By the 1940s tomatoes, the acid of which would effectively cut through the fatty meat to lighten things up a bit, were also a common ingredient.

California Embraces Chicken Chili
White chili made with chicken, mild green chilies, and white beans first surfaced in California kitchens in the late 1980s when health concerns associated with diets heavy in red meat led people to eat more poultry. Chili traditionalists, still squabbling over whether or not beans were an acceptable ingredient, were outraged but contemporary food writers embraced and pushed the new stew as a welcome example of a fresh brand of Southwestern cooking and a departure from the heavier red meat version. In the 35 years or so since white chicken chili was introduced, much of the fervor has died down, and outraged chili sticklers mostly shrug and disregard it.

Tex-Mex Meets Creole in Louisiana
In Louisiana, you might have to set aside your ideas about chili, because things can be quite different here. We might catch some heat from chili purists across the border in Texas for our Louisiana Style Creole Pork & Red Bean Chili, but we are ready. Allow us to explain how we arrived here.

Get The Recipe: Louisiana Style Creole Pork & Red Bean Chili

The Holy Trinity of Creole Chili
French Catholic settlers started moving into the Louisiana Territory during the French Era of Enlightenment when the culinary arts became as significant to French cultural identity as the performing, written, auditory and visual arts. With this sensibility intact, early French settlers brought their culinary customs with them when they settled the new territory. The foundation of French cuisine is the French mirepoix, an aromatic mixture of onions, celery and carrots. But there were no carrots in their swampy new home. The French settlers substituted bell peppers for carrots, creating “the Trinity”, the foundation of Creole cuisine. When garlic, called “the Pope” for its visible likeness to the papal bonnet (the hat the Pope wears), joins the party, the Trinity becomes “the Holy Trinity”.

Creole Pork Sausage, Kidney Beans and Tomatoes
While Texas is big on land, Louisiana is big on swamp with less land to spare for cattle. Hence, the proteins most commonly associated with Louisiana’s Creole and Cajun cuisines are seafood and pork. Our Creole-style chili features pork sausage – specifically chaurice, a style of hot, fresh pork sausage made by Vaucresson Sausage Company of New Orleans, operated by a family of sausage makers and butchers dating back centuries to France. The red kidney bean has been a mainstay on the New Orleans table for as long as we can remember, and as such, this chili includes red kidney beans. Creole cuisine is heavy on fresh tomatoes, which grow abundantly in our rich alluvial soil, particularly in Plaquemines Parish, home of the vaguely sweet, meaty, low-acid Creole tomato, and you’ll find no shortage of tomatoes in our Creole chili.

In Louisiana, we’re nothing if not different – and different can be delicious!

Get The Recipe: Louisiana Style Creole Pork & Red Bean Chili

What Are Chili Beans, Exactly?

It seems that “chili beans” can be a confusing term because it means different things to different people. For some, chili beans are canned beans in a chili seasoned gravy or chili-style sauce. For others, chili beans are dried beans that are cooked with a mixture of onions, garlic, chili powder, spices, and meat. And yet another group of folks refers to chili beans as the type of beans that are best suited for use in a favorite chili recipe.

Which Dried Beans Are Best for Making Chili Beans and Chili?

When chili beans are made from scratch, Dried Red Kidney Beans are often the preferred beans of choice. And, as it it turns out, they’re also the type of beans most often used in a favorite chili recipe. Why? Red Kidney beans are hearty, meaty, retain their shape in chili, and take on the flavoring of all the spices and seasonings they’re cooked with. The reality is, people can be quite particular about how they make their chili beans and their chili, and those preferences are usually influenced by where they grew up and how their families liked to cook those dishes.

How to Make Chili Beans

Making chili beans from scratch involves cooking Camellia Brand Red Kidney Beans with onions, garlic, chili powder, cumin, Mexican oregano, tomato sauce or diced tomatoes, and sometimes ground meat or a ham hock. One popular way is to cook the beans by themselves in one pot, cook the tomato, spice, and ground meat mixture in another pot, and then combine the two as a final step. The two separate pots technique works best if you’re using ground meat.

You can also cook everything together in one pot, and let it simmer low and slow for a couple of hours. The all-in-one-pot technique works best if you’re making vegetarian chili beans, or if you’re using a meaty bone like a ham hock that benefits from cooking for hours on end.

If you’re looking for a recipe to make chili beans, our  Slow Cooker Hearty Chili and Vegetarian Pinto Bean Chili are good options, as they use the same types of ingredients and flavors you’ll find in other recipes.

Slow Cooker Hearty Chili

Vegetarian Pinto Bean Chili

How to Make Chili with Beans

Although some chili lovers often have a strong opinion about beans vs no beans, we are all about adding beans to our chili. If you’re looking for chili recipes with beans, below are a few favorites. Any which way you cook them — chili beans or chili — you’re bound to end up with a much tastier result than what you’ll find in a can.

Stovetop Beef & Black Bean Chili

Stovetop White Bean & Chicken Chili

Slow Cooker 3-Bean Vegetarian Chili

Instant Pot White Bean Chili

Creole-Style Pork & Red Bean Chili

Blackeye Pea Pimento Cheese Nachos

Loaded Beef & Bean Chili Nachos

Slow Cooker Beef & Bean Chili

Slow Cooker White Bean & Chicken Chili

Skinny Red Bean Dip

Fresh Two-Bean Salsa

Curt Guillorys Cajun Hummus

Slow Cooker Refried Bean Dip

Cowboy Caviar

Cajun Caviar

Instant Pot Southern Large Limas with Ham Hocks

Instant Pot South-Louisiana Style White Beans & Rice

Slow Cooker Red Beans and Rice

Chili is a hands-down favorite for football-watching, tailgating, block parties, family get-togethers, and potlucks — and it’s one-pot comfort food that feeds a hungry crowd.

But chili is also the absolute perfect topping for so many other favorite foods. Add chili to nachos? Check. Chili-stuffed baked potatoes? Yum. On top of spaghetti and hot dogs? Yes, please.

Hearty chili, chock-full of healthy bean protein and fiber, adds so much flavor, texture and wholesomeness to foods that need a little dressing up. So make a big batch of one of these favorite chili recipes (or heat up leftover chili), and serve it on top of a base that could use some extra oomph. Or better yet, let friends and family pile it on, along with other toppings like shredded cheese, sour cream, chopped onion and more. Adding chili to any of these favorite dishes will bring new life and big flavor to old stand-bys.

Loaded Nachos

Top layers of tortilla chips with Beef & Black Bean Chili and plenty of shredded cheese. Stick ’em under the broiler, and when the cheese is all melted and gooey, sprinkle generously with grape tomatoes, cilantro, green onions, and diced avocado. Add a few generous dollops of sour cream so that nachos can be pulled apart and dipped in for extra creamy flavor. It’s the chili that really takes these nachos over the top.

Chili-Stuffed Baked Potatoes

Whether you prefer russett or sweet potatoes, bake up a batch of big, fluffy potatoes and set up a baked-potato bar. Make 3-Bean Vegetarian Chili in a slow cooker or on the stovetop, and fill bowls with additional toppings like shredded cheese, green onions and crumbled bacon. Then let everyone get busy toppin’ their own tator. A great way to do gameday!

Chili Spaghetti

Cincinnati-style chili is a delicious, authentic Midwestern dish – and with our Southern roots, it’s one we appreciate from afar. It’s traditionally served over pasta and topped with chopped onions, shredded Cheddar cheese, refried beans or kidney beans, and crushed oyster crackers. In homage to the idea of Cincinnati-style chili, try topping cooked spaghetti with Slow Cooker Hearty Bean, Beef & Sausage Chili, and add cheese, onions and the ever-popular Southern cracker – saltines of course, crushed. Sounds yummy to us.

Chili Dogs

This one is pretty straightforward, but if you’ve got kids or need to serve a kid-friendly spread, chili dogs are tough to beat. Make a huge pot of chili for the adults, heat some hot dogs and buns for the kiddos, and serve the two together! Set up your favorite toppings alongside the dogs and the chili, and let ’em go to town. Nothing’s as classic or as finger-lickin’ good.

There are so many good reasons to make a big batch of hearty chili during the cooler months of fall. Football-watching parties, tailgating, block parties, family get-togethers, and potlucks — just to name a few. Chili is one-pot comfort food at its finest, feeds a crowd, and makes a great topping for everything from nachos and baked potatoes to pasta and hot dogs. When you bulk it up with healthy bean protein and offer lots of delicious toppings, chili is a complete meal in a bowl.

Our new chili recipes feature something for everyone: Beef & Black Bean Chili, White Bean & Chicken Chili, and 3-Bean Vegetarian Chili. The spice levels can be easily adjusted to suit your taste, there’s no need to cook the beans in advance, and we’ve got both stovetop and slow cooker versions of each recipe. Talk about easy entertaining! Oh, and don’t pass up our Loaded Nachos — a cheesy, must-have appetizer for any football gathering — made with a heaping helping of Beef & Black Bean Chili.

Beef & Black Bean Chili

This hearty chili is certain to become a game day favorite. Beef & Black Bean Chili calls for ground beef, but you can lighten things up by using sirloin or substituting ground turkey. With black beans and four different kinds of chilies — poblanos, jalapeno, chipotle powder, and fire-roasted green chilies — there’s a depth of flavor that’ll keep folks coming back for more. (Don’t be alarmed if you haven’t tried these chilies before. Just taste as you go to get the level of heat you like.) On a scale of 1-5, the spice level of the recipe as it’s written is a 3. Top with shredded cheddar, sour cream, and chopped green onions, and enjoy.

Get the Stovetop Beef & Black Bean Chili recipe.

Get the Slow Cooker Beef & Black Bean Chili recipe.

White Bean & Chicken Chili

Smooth yet robust flavors come together in this creamy White Bean & Chicken Chili. Mild enough to please everyone but substantial enough to satisfy, this recipe features smoked Hatch chilies (you can substitute roasted poblano chilies), cannellini beans, chicken breasts or thighs, smoked paprika, and a combo of cornmeal and cream that adds a super-velvety finish at the end of cooking. Top with shredded cheese, sour cream, avocado, and chopped fresh cilantro, and watch it get eaten up by all. On a scale of 1-5, the spice level of this recipe is a 2.

Get the Stovetop White Bean & Chicken Chili recipe.

Get the Slow Cooker White Bean & Chicken Chili recipe.

3-Bean Vegetarian Chili

Meat? They’ll never miss it. This 3-Bean Vegetarian Chili’s appealing flavor comes from smoked Hatch chilies (you can substitute roasted poblano chilies), a bottle of pale ale beer, red kidneys, cannellinis, black beans, and smoked paprika. The beer tends to add a warm maltiness, and the addition of extra olive oil at the end of cooking adds creaminess. Folks will want to dig in, for sure. On a scale of 1-5, the spice level in this chili is a 3.

Get the Stovetop 3-Bean Vegetarian Chili recipe.

Get the Slow Cooker 3-Bean Vegetarian Chili recipe.

Loaded Nachos

So easy and so good! Simply top tortilla chips with Beef & Black Bean Chili and plenty of shredded cheese. Stick ’em under the broiler, and when the cheese is all melted and gooey, sprinkle generously with halved grape tomatoes, chopped cilantro, chopped green onions, and diced avocados. Add a few generous dollops of sour cream so that nachos can be pulled apart and dipped in for extra creamy flavor. But watch out — before you know it, they’ll be gobbled up, and you’ll be making another batch.

Get the Loaded Nachos recipe.

Did you know that pinto beans are the most consumed beans in the United States? The popular Pinto (Spanish for “painted”) bean has a mottled brown and pink surface that, when cooked, becomes a uniform auburn color. Pintos are high in fiber and protein, and they’re commonly seasoned with chili powder, jalapenos, cumin, onion, and garlic.

Pinto beans are most often thought of as the key ingredient in staples like refried beans and other Latin American and Tex-Mex dishes. While common in tacos, burritos and more, pinto beans are delicious in all kinds of dishes, including many southern, regional favorites such as Appalachian Soup Beans. You’ll also find them in everything from three-bean salads and casseroles to minestrone soup and stews.

Check out some of our most popular pinto bean recipes:

Instant Pot Pinto Beans & Ham Hocks

A favorite from our friend Chef Jennifer Hill Booker, this recipe guarantees a thick, rich pot of pintos.

Soup Beans

This Appalachian dish featuring pinto beans and bacon is simple and homey.

Instant Pot Pinto Bean Chili

A fast and delicious chili recipe that’s great for weeknights as well as gameday gatherings, it’s easy to customize using ground beef or ground turkey.

Slow Cooker Charro Beans

Served warm and with a soupy consistency, frijoles charros (cowboy beans) is a traditional pinto bean dish named for Mexican horsemen, or charros.

Chipotle Pinto Bean Tortilla Soup

This delicious soup is gluten-free, vegetarian, and easy to make. Put out an array of toppings, and let everyone make it their own.