Add the ginger, garlic, fermented black beans, and as much of
the chopped chili as you'd like.
My tweaks were: I added a finely
chopped chili as I didn't think the flakes gave enough heat and made the rustic bread into rough croutons fried in a bit of olive oil.
Not exact matches
«There are fiends incarnate, mostly Texans, who put
chopped celery in their
chili, and the Dallas journalist, Frank X. Tolbert, who has been touted
as the Glorious State's leading authority on
chili, throws in corn meal.
My kids don't eat it
as is so I used the mini-chopper to finely
chop all the veggie chunks and topped their pasta with it for what they call:
chili - pasta.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such
as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers,
chopped 1 large onion,
chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such
as Rotel 2 (16 - ounce) cans
chili beans, drained 2 cups frozen corn kernels 1 tablespoon
chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving:
chopped green onions, shredded cheddar cheese, sour cream
for the ramp +
chili pesto: 3 ramps, frilly bottoms discarded, white + green parts roughly
chopped 2 small green chilies (such
as a jalapeno, or serrano), seeded and
chopped 5 - 7 basil leaves,
chopped a handful of arugula 1/4 teaspoon of salt (or more to taste) pepper 1/4 cup of extra virgin olive oil
Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch),
chopped Fresh dill (1/2 bunch),
chopped Fresh chives (1 bunch), finely
chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size
as zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean
chili powder to season the veggies — to taste (not seen here but used.
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon
chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon
chopped fresh cilantro 4 green onions,
chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream,
as optional garnish
As I went through the recipe, I realized I had a lot of similar ingredients on hand, so I did a riff on the original recipe:
chopped dates in place of currants, cucumbers in place of zucchini, goat cheese (with sundried tomatoes and
chili flakes, from the local farmer's market) in place of feta, a basil / thyme / chive combo from my window box in place of the dill and green onions.
4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp toasted sesame oil (or use olive or canola
as an alternative) 1 Tablespoon natural peanut butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2 teaspoons
Chili paste, such
as sriracha juice of a lime sesame seeds scallions (
chopped green onion)
ingredients TURKEY
CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher
CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup
chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher
chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more
as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely
chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves,
chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red
chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher
chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
I topped our
chili with fat free Greek yogurt which my husband prefers over sir cream
as well
as some
chopped fresh chives from our herb garden.
Heat the ghee in a pan add cumin seeds
as they change the color add
chopped green
chili and soaked dal stir and mix.
Another great way to enjoy smoked sausage is to sauté the sausage in a skillet with
chopped onions, garlic, diced tomatoes and beans
as I did with this wonderful Bean and Sausage
Chili.
as well
as these Grilled Pineapple
Chili Pork
Chops from my friend Dara.
Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red
chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves,
chopped finely2 sprigs curry leaves2 tomatoes,
chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to
chopped coriander leavesSunflower oil,
as requiredMethod: Marinate the chicken with
chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or
as required to deep fry) to medium high.
Chili Chicken Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
Chili Chicken
Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red
chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves,
chopped finely2 sprigs curry leaves2 tomatoes,
chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to
chopped coriander leavesSunflower oil,
as requiredMethod: Marinate the chicken with
chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or
as required to deep fry) to medium high.
2 tablespoons oil 1 sprig fresh curry leaves (also called «sweet neem», which is NOT the same
as Aruvedic bitter neem) OR 1 bay leaf 1 tablespoon
chopped onion 1 clove garlic, minced 1 - inch piece stick cinnamon 1 teaspoon
chili powder 1 teaspoon curry powder teaspoon turmeric 1 teaspoon salt 1 green
chili pepper,
chopped 1 ripe tomato,
chopped 1 cups blanched and cooked okara cup boiling water
Substitutions • Chipotle: fresh jalapeño, seeded and
chopped, or 1 teaspoon
chili powder • Agave nectar: coconut nectar or any other liquid sweetener • Tomato: 1 1/2 cups grape or cherry tomatoes, halved • Hempseeds: sesame seeds Chef's Tip: Feel free to reduce the oil to 2 tablespoons, adding a splash more water
as necessary to get the desired consistency.
Enjoy
as is, with
chili garlic sauce, sesame seeds, or a garnish of
chopped green onion.
I can also see adding a little minced Serrano
chili if you are a fan of spicy foods, and you could add
chopped avocado to the blender, or to the soup
as a garnish, if you wish.
Vegetarian Mushroom Soup with Greens Recipe 1 tablespoon olive oil 1 large onion,
chopped 1 package (10 ounces) fresh crimini mushrooms, sliced 1 jalapeno chile pepper, seeded and finely
chopped 3 cloves garlic, finely
chopped 4 cups water 1 pound sweet potatoes or yams, peeled and cut into 1 - inch chunks 1 - inch piece fresh ginger, peeled and cut into matchstick pieces 1 teaspoon fine sea salt 1 to 2 tablespoons tamari (soy sauce) 2 to 3 handfuls baby hearty greens (such
as Power Greens with kale, spinach and chard) Sambal oelek
chili sauce
Anyway, I cooked the chicken in the finely
chopped onions, garlic, and jalapeno
as well
as cumin and sugar then added broth until the chicken was done; strained the chicken apart from this concoction and added to a simmered tomato sauce with
chili powder and more sugar for maybe 10 minutes.
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder
chili) 2 chipotle peppers in adobo sauce, finely
chopped 1 to 2 Tbsp
chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely
chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder
chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips
as garnish
What's in it: 8 oz quick cooking farro (I suppose you can use the non quick kind
as well) 2 cups roughly
chopped heirloom tomatoes Vegetables for grilling (I used eggplant, summer squash, scallions, corn, and peppers) 2 large cloves garlic Fresh basil Olive Oil Balsamic vinegar Salt & Pepper (and maybe some
chili flakes) Optional: cheese of your choosing (goat, parmesan, or feta would all be great)
I use a
chopped chili in the filling
as I grow
chilis.
While I adore meatless meals, such
as Grilled Zucchini & Eggplant Parmesan or Grilled Thai Vegetable Tacos, I am never one to turn down a great turkey burger or grilled
chili pork
chop.
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such
as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin seeds pinch of cinnamon powder 1 sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green
chili peppers — can substitute Serrano
chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon mixed herbs such
as cilantro, parsley or basil,
chopped for garnish salt to taste plain yogurt, for serving
3 tablespoons ground flax 1/3 cup warm water 1 (14 - ounce) can black beans, drained and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup finely
chopped red onion or yellow onion 2 large garlic cloves, minced 1 cup grated carrots 1/3 cup finely
chopped fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon
chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 cup rolled oats, processed into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice),
as needed 1/2 to 3/4 teaspoon fine sea salt, to taste Freshly ground black pepper, to taste
* 1 head of Napa cabbage (about one pound)- outer leaves removes, and then
chopped into bite sized pieces * 1/4 cup Himalayan or sea salt mixed in a small bowl of warm water * 1/4 cup Korean fine red
chili flakes, also known
as ko choo kah rhoo, and available at Korean markets - if you don't have access to the Korean
chili flakes, you can substitute 1 - 2 Tb.
Lunchtime favorites include starting out with Ahi tuna wontons, or the lodge's Pinnacle Poppers jalapeno and cheese dip followed by elk sloppy Joes, Idaho - raised Kobe beef burgers, and Wild West
chili loaded with savory game meats and smoky spices,
as well
as nutrient - dense salads such
as their Duck Spinach salad with homemade balsamic bruschetta and goat cheese or the
Chopped Kale salad with fried chickpeas, toasted almonds, feta and pomegranate seeds all served with scratch - made vinaigrettes.
5 medium - sized onions, sliced 1 cup
chopped cauliflower 1 cup potatoes, grated 1 cup carrots, grated 1 cup
chopped green and yellow peppers 1 cup
chopped spinach 1 teaspoon cumin seeds 1 teaspoon coriander seeds 2 teaspoons dried fenugreek leaves 1/2 teaspoon
chili flakes 3 tablespoons garlic paste 3 tablespoons ginger paste 1 1/2 teaspoons turmeric powder 2 cups chickpea flour 1/3 cup cornstarch Salt,
as needed for seasoning Soybean or Vegetable oil, for frying
Add 4 cups of
chopped fresh tomatoes and 2 Tbsp of tomato paste at the same time
as the beans for a «
chili» on the fly.
Try mixing raw,
chopped Spanish peanuts with cumin and
chili powder
as a coating for skinless chicken breasts.
• 4 large carrots, grated • 1 small daikon radish, peeled and grated • 1 English cucumber, thinly sliced • 1/4 cup (60 ml) GF rice vinegar • 1 tablespoon sugar • 1/4 teaspoon salt, plus more to taste • 2 avocados, halved and pitted • 1 - inch (2.5 cm) piece ginger, peeled and minced • 2 tablespoons to 1/4 cup (60 ml) water • 1 tablespoon fresh lime juice • 1 garlic clove • 1 tablespoon coconut oil (OF: omit) • One 16 - ounce (454 g) package sprouted or extra-firm tofu, drained and cubed • Black pepper • 8 ounces (227 g) brown rice noodles • 2 cups (210 g) mung bean sprouts • 1/2 cup (30 g)
chopped cilantro • Unsalted peanuts •
Chili sauce, such
as Sriracha sauce, optional