Finding the right recipes to meet our collective weeknight needs has meant a lot of digging through the archives for me, but I’m excited to share that the process is now much easier. For me, and most importantly, for you too.
Thursday, The Washington Post unveiled a brand new way to find and interact with our recipes!
It’s beautiful and fun and most importantly: easier for you to use, with collections for all of our recipe columns — Eat Voraciously from me, Dinner in Minutes from Ann Maloney and Weeknight Vegetarian from Joe Yonan — plus lists of seasonal and trending recipes and collections of staff picks.
Explore The Post’s new Recipes experience here
Maybe the best thing about it is the search bar at the top, where you can plug in any ingredient or dish and see what our decades of recipe archives serve up. I found today’s recipe — a reader favorite — by searching for “chicken chili.”
Get the recipe: Pumpkin Chicken Chili
If you used the recipe database back when I started this column in 2021, you know that it was quite clunky. We’ve been working on updating it for years, and we can finally say it’s easier to cook with us than ever. Now, I can easily find recipes that are ready in 20 minutes, 30 minutes, 45 minutes or an hour or less.
Now you can also save, print, rate, comment on, share and revisit your favorite recipes to your stomach’s content.
What are you waiting for? Come cook with us!
Start with this chili, which was originally featured in a 2012 column called Recipes for Wellness. The story noted that canned pumpkin is an easy way to add color, texture and nutrition to a pot of chili. The orange gourd contributes calcium, potassium and Vitamins A and C — plus fiber, which is further boosted by the white beans in this chili. I like how the pumpkin gives it a subtle touch of sweet that tames the heat.
Get the recipe: Pumpkin Chicken Chili
