150 Best Toaster Oven Recipes Cookbook With Vegetable Bean Chili Recipe

by Valerie Gray, From Val's Kitchen

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150 Best Toaster Oven Recipes

150 Best Toaster Oven Recipes

  • Author: Linda Stephen
  • Paperback: 208 pages
  • Publisher: Robert Rose; New edition (August 10, 2018)
  • Language: English
  • ISBN-10: 0778806162
  • ISBN-13: 978-0778806165
  • Purchase on Amazon

A collection of recipes that is as versatile as your toaster oven itself.

Toaster ovens are versatile, compact and convenient, doing the job of both a toaster and a full-size oven while using far less space and far less energy. They can do so much more than just toast — they can bake, broil, brown and keep food warm. This updated edition includes 125 delicious recipes from Linda’s previous book, practical tips, and information on various toaster ovens, and, by popular demand, an all-new “Basics” section with over 25 easy recipes.

All of the recipes are designed exclusively for toaster ovens and include delicious options for any time of day. Some of the new basics include Deli Tuna Melts, BBQ Meatballs, Vegetable Bean Chili, and Chocolate Chip Muffins. Still featured are old favorites like Salmon Satays and Stuffed Baked Potatoes. With easy-to-prepare recipes and clear instructions, 150 Best Toaster Oven Recipes is perfect for students, singles and anyone looking to make a delicious meal in their toaster oven.

The beginning of the cookbook contains info helpful to anyone who has no experience with a toaster oven, and lists accessories helpful for cooking in a toaster oven. Then come the recipes.

Chapters in this cookbook include:

  • About Toaster Ovens
  • The Basics
  • Appetizers and Snacks
  • Fish and Seafood
  • Poultry
  • Meat
  • Meatless Main Courses
  • Vegetables and Side Dishes
  • Breakfast and Brunch
  • Breads, Muffins, Cookies and Bars
  • Desserts

The cookbook doesn’t have a lot of pictures but the recipes are all clearly written and easy to understand. By cooking in a toaster oven you’re not heating up the house by using the regular oven, thereby saving energy. This cookbook would be a great fit for anyone interested in getting mnore out of their toaster oven, as well as folks just getting their first toaster oven and students in places that don’t have an oven.

Linda Stephen is a professional chef whose recipes have appeared in dozens of magazines and cookbooks. Until 2016, she ran her own cooking school, the highly regarded Linda’s Country Kitchen. Linda continues to cook on a smaller scale, making 90 percent of her meals in her toaster oven. She lives in Cobourg, Ontario. The previous edition of 150 Best Toaster Oven Recipes has sold over 12,000 copies.

You can learn more about this cookbook and many others on the Robert Rose, Inc. website. You can also keep up with Robert Rose Books on Facebook, Twitter, and Pinterest.

Vegetable Bean Chili Recipe From 150 Best Toaster Oven Recipes

Courtesy of 150 Best Toaster Oven Recipes by Linda Stephen © 2018 www.robertrose.ca Reprinted with permission. Available where books are sold.
Image credit: Mark T. Shapiro

Vegetable Bean Chili

There are never enough chili recipes and ideas. This quick and easy version is a substantial one‑dish meal. Serve condiments alongside, such as chopped fresh cilantro, chopped green onion, corn chips or sour cream. Cornbread is an excellent accompaniment that can be prepared ahead.

Makes 3 servings

Equipment Needed


2 cloves garlic, minced
1 small onion, chopped
1 stalk celery, chopped
1 small zucchini, diced
1 red bell pepper, seeded and diced
1 19-oz (540 mL) can stewed tomatoes, chopped
1 cup fresh or frozen corn kernels 250 mL
1 cup rinsed drained canned black beans or chickpeas 250 mL
1 cup tomato juice or tomato sauce 250 mL
11⁄2 tsp chili powder 7 mL
1⁄2 tsp dried oregano leaves 2 mL
1⁄2 tsp salt 2 mL
1⁄4 tsp black pepper 1 mL


1. In an 8-cup (2 L) shallow casserole or baking dish, combine garlic, onion, celery, zucchini, red pepper, tomatoes, corn, beans, tomato juice, chili powder, oregano, salt and pepper.

2. Bake, covered, in preheated 400°F (200°C) toaster oven for 35 minutes. Remove cover and bake for 20 minutes, or until celery and zucchini are tender and chili is bubbling. Stir a few times during cooking.

Make Ahead

Chili can be prepared a day ahead, covered and refrigerated. Reheat, covered, in preheated 375°F (190°C) toaster oven for 25 minutes, stirring a few times, until hot.

If this recipe sounds good to you be sure to check back as I’ll be sharing a Stuffed Pork Loin Roast with Cranapple Sauce recipe and a Roasted Fish Fillets With Crumb Topping recipe, both with permission of the publisher.

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