Megan Mitchell's vegan chili is loaded with cannellini, chickpea and navy beans along with green lentils for a protein boost. Then, she brightens up the flavors with cilantro, lime zest and tomatillos.
Whip up this quick, versatile peanut sauce and pair it with your favorite noodles (ramen, rice noodles, egg noodles, spaghetti -- whatever you have on hand) for a satisfying bowl that is ready in just 15 minutes.
Katie Lee shares some excellent cost-cutting tips for making her budget-friendly spicy fried rice meal, such as using leftover rice and frozen vegetables.
In Nashville, Guy Fieri and Guy Rich get a taste of authentic Egyptian food with a New York twist from King Tut's crispy chickpea and fava bean waffle.