Once the mixture is smooth and creamy, add diced avocado,
chopped chili pepper, chives and scallion, season with salt and pepper, and pulse a few times.
Spread the mixture on Teflex - lined dehydrator trays and sprinkle with
the chopped chili peppers and small Thai basil leaves.
He suggests adding a tablespoon of
chopped chili peppers to a meal once a day.
In order for you to utilize all above mentioned benefits, Dr. Isaacs suggests adding a tablespoon of
chopped chili peppers to a meal once a day.
Not exact matches
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly
chopped 1 small bell
pepper — seeded and roughly
chopped 1 medium cucumber — peeled and roughly
chopped 1/3 cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly
chopped about 1/4 small red
chili pepper or more to taste — seeded, or 1/4 teaspoon red
pepper flakes dash of cayenne
pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more for garnish
Tomato sauce: 1 tbsp olive oil 1 onion,
chopped 1 clove garlic 2 tbsp capers (drained) a pinch of dried
chili 1 1/2 cup / 3, 6 dl of canned tomatoes 1 tbsp fresh or 1 tsp dried oregano salt & black
pepper
6 cups watermelon, seeded and diced in 1 - inch dices 2 stalks celery,
chopped 3 medium size tomatoes, roughly
chopped 1/2 cucumber, roughly
chopped 2 red bell
peppers, roughly
chopped fresh ginger, about 1 inch, peeled and minced 1/2
chili pepper juice from 2 limes handfull of fresh basil salt & black
pepper
Creamy Apple - Anise Soup 2 cups almond milk 1 fennel bulb — roughly
chopped 1 large apple (any kind)-- cored and roughly
chopped, reserve 1/4 for garnish 1 handful fresh cilantro leaves 1/2 small
chili pepper — seeded 1/2 teaspoon ground coriander freshly ground black
pepper and salt to taste
Main Dishes / Entrees: American
Chop Suey Apple, Cheddar, and Bacon Quesadillas Arugula, Caramelized Onion and Goat Cheese Flatbread Pizza Asian Sesame Beef Skewers Autumn Orzo with Caramelized Vegetables Bacon + Kale Quinoa Fried Rice Bacon Fried Rice Baked Chicken Meatballs with Caramelized Tomato Glaze Baked Macaroni and Cheese Beef and Three - Bean
Chili Chicken and Dumplings Chicken Broccoli Alfredo Stuffed Shells Chicken, Cheddar + Wild Rice Casserole Chicken Enchilada + Black Bean Rice Bake Chicken Florentine Chicken Pot Pie Chicken Sausage Skillet with Sweet Potatoes, Brussels Sprouts, + Apples Chicken, Spinach + Pepper Jack Enchiladas Chicken Tamale Casserole Chicken - Zucchini Meatballs -LCB- Paleo -RCB- Chorizo and Chicken Paella Creamy Avocado Pasta Creamy Fettuccine with Corn and Arugula Crispy Coconut Chicken Falafel Burgers -LCB- Vegan -RCB- Fresh Carrot Pasta Grilled
Chili - Lime Chicken Grilled Chimichurri Skirt Steak Healthier
Chili - Cheese Macaroni Honey - Chipotle Turkey Meatballs Hoppin» John Jalapeño Bacon Macaroni + Cheese Kung Pao Tofu Lightened - Up Fettuccine Alfredo Lighter Chicken Enchiladas Meatballs with Parmesan and Parsley Mexican Pulled Pork (Carnitas) Middle Eastern Kofta Kebabs Moroccan - Spiced Spaghetti Squash with Chickpeas My Favorite Turkey Burgers New Mexican Rubbed Pork Tenderloin with Bourbon - Ancho Sauce One - Pot Spicy Chicken + Rigatoni One - Pot Tomato, Basil, + Chicken Pasta One - Pot Tortellini with Sausage, Spinach + Peas Orecchiette with Chicken Bolognese Parsnip + Rosemary Risotto Pasta With Carrots, Risotto - Style Pasta With Fresh Summer Tomatoes, Basil, + Parmesan Pasta with Kale and Walnut Pesto Pasta With Lentil «Bolognese» Pasta with Pumpkin - Sage Cream Sauce Pasta With Tofu «Bolognese» -LCB- meat - free + vegetarian -RCB- Pork and Hominy Stew Puff Pastry Pizza Quick Red Beans + Rice With Sausage Rice + Beef Stuffed
Peppers Roast Chicken with Herb Butter Shepherd's Pie Simple Beef and Broccoli Simple, Delicious Spaghetti + Meatballs Southwestern Skillet Chicken
Chili Macaroni Spaghetti With Oven - Roasted Tomatoes + Caramelized Fennel Spicy Chicken + Caramelized Onion Quesadillas Spicy Sausage Bolognese Spinach + Ricotta Stuffed Pasta Shells Spring Vegetable Pasta With Lemon and Herbs Thin Crust Pizza -LCB- the best EVER! -RCB-
1/2 cup onion
chopped 1/4 cup olive oil (I use less) 1 fresh garlic pod,
chopped 1 t
chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and te
chili powder 1 t Gephardt
Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and te
Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion
chopped Salt,
pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender.
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon
chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne
pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell
pepper,
chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
Added oil to sauté the onion a bit then tossed in some
chopped zucchini, yellow squash, carrots, summer squash, celery, the leftover half of a butternut squash I found in the fridge, half a
chopped green bell
pepper (I love bell
pepper in my
chili!)
Spicy Mexican Burgers 1 pound ground beef 1 teaspoon cumin 1 tablespoon
chili powder 1/4 cup
chopped cilantro 4 slices Pepperjack cheese sliced red onion jalapeno
peppers sliced avocado 4 hamburger rolls
2 chicken seitan cutlets
pepper 1 Tbsp
chili oil 2 cloves garlic, crushed 1/4 cup kalamata olives, pitted and coarsely
chopped 1/4 cup green olives, pitted and coarsely
chopped 2 Tbsp
chopped fresh parsley 3/4 tsp capers 1/3 cup white wine
-2 medium beets, peeled and cut into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp
chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly
chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black
pepper to season
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell
pepper, core and seeds removed, finely diced 1 yellow bell
pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves,
chopped or pressed through a garlic press 1/2 cup Italian parsley,
chopped 1/3 cup
chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black
pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
1 sweet potato, very thinly sliced 1 teaspoon Olive Oil Dash of cayenne
pepper Dash of
chili powder 3 mini sweet red and / or orange
peppers, sliced 1/4 white onion, sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely
chopped jalapenos 1/3 avocado, cubed 1 teaspoon
chopped fresh cilantro
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
2 chicken breasts 1 head broccoli,
chopped 1 (15 oz) can chickpeas, drained and rinsed 1 cup frozen corn olive oil kosher salt and freshly cracked black
pepper red
chili flakes 6 cups baby arugula 1 cup cherry tomatoes, cut in half 2 cups cooked quinoa 1/2 cup diced white cheddar cheese Fresh chives for garnish
1 lb linguini 4 tablespoon olive oil 1 garlic clove, minced 1 tin (2 oz) anchovies 1/2 tsp crushed red
pepper chili flakes 2 boxes Gorton's Maryland Style Crab Cakes (4 crab cakes total) juice and zest of hakf a lemon 1/2 cup
chopped flat leaf parsley salt and
pepper to taste
Sweet and Hot
Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp
chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions, sliced 3 dried red
chilis 1/2 red
pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil,
chopped
1 tablespoon olive oil 1 pound 93 % lean ground beef 2 medium onions, diced 8 cloves garlic, minced 1/3 cup
chili powder 1 tablespoon ground cumin 2 bell
peppers, diced 8 ounces cremini mushrooms,
chopped 16 ounces tomato sauce 2 (15 - ounce) cans diced tomatoes 2 (15 - ounce) cans kidney beans, drained and rinsed 1 jalapeno, seeds removed and minced (optional)
Serve in a bowl over some rice, topped with
chopped cilantro and
chili peppers, or with whatever you want to top it with.
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
3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves,
chopped 1 tablespoon
chopped ginger 1 small shallot, finely minced 1 serrano
chili,
chopped 14 oz (1 can) coconut milk salt and
pepper to taste pinch of
chili pepper flakes (I used bird's eye
chili flakes, which is hotter than regular red
pepper flakes.
Chili powder, cumin, cinnamon, and hot
pepper sauce guarantee these
chops live up to their name — SPICY.
1 cup of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly
chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of
chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of salt fresh ground
pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten
Ingredients: 2 red onions, finely
chopped 2 cloves of garlic, finely
chopped Glug, love Jamie's term, of olive oil 2 teaspoons of cumin 2 teaspoons of cinnamon 1 teaspoon of oregano 1/4 teaspoon of cayenne
pepper 1/2 teaspoon of dried red
chili flakes Salt and
pepper to taste 1 15 oz of canned tomatoes 1 fresh tomato 1/2 bottle red wine 1 can of black beans, drained and rinsed 1 can of red kidney beans, drained and rinsed 1 large portobello mushroom, roughly
chopped 5 large shiitake mushrooms, roughly
chopped
3 chicken breasts olive oil spray 2 teaspoons chipotle
chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon ground black
pepper 2 onions,
chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell
peppers,
chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5 cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips
1/2 c reduced - fat sour cream 1/2 tsp ground cumin 1/2 tsp salt 1/4 tsp garlic powder ⅛ tsp black
pepper 4 ears corn, husked 1/4 c
chopped cilantro 1 tsp
chili powder
Add
chopped leek, potato, zucchini and
chili, add salt and
pepper to taste, mix it well and cover it with the lid, cook over medium heat for 10 minutes.
Because its a meat only
chili, I added 1/2 cup black beans, 1/2 of a zucchini, 1/4 cup
chopped red
pepper and 1/2 ounce of cheese.
To a 6 - quart slow cooker add 2, 15oz cans Mrs. Grimes Black Beans that have been drained and rinsed, 2
chopped bell
peppers, 1 — 2 minced jalapeno
peppers (1 is mild enough for Cameron to eat,) 1/2
chopped yellow onion, 3 minced garlic cloves, 1 cup salsa, 2-1/2 cups chicken broth, and herbs and spices including
chili powder, cumin, salt, and dried oregano.
1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon
chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups
chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black
pepper, to taste
For a Tex - Mex burger, substitute 2 tablespoons canned
chopped green chile
peppers, drained, for the barbecue sauce and add 1 teaspoon
chili powder.
• 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
1 Steak Salt and
pepper 1 cup lightly packed flat leaf parsley,
chopped 3 cloves garlic, minced 1/2 tsp freshly ground
pepper 1/2 tsp
chili pepper flakes 2 tbsp fresh oregano leaves,
chopped 1 tbsp fresh cilantro,
chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp
chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or ground)
1 1/4 cup plain Greek yogurt 1 garlic clove pressed 1/2 tsp honey 1/2 tsp onion powder 1/2 tsp plack
pepper 1/2 tsk Sambal Oelek or Siracha
chili sauce 2 pinches of salt 1 pinch of cayenne
pepper 3 strands of chives
chopped
I went on to get the ingredients together and
chopped my vegetables, including a red
chili pepper.
For the taco — 250 - 300 g butternut squash, peeled, diced — 240 g (1 jar) black beans, drained and rinsed — 1 onion,
chopped — 2 teaspoon smoked paprika — salt,
pepper — corn tortillas — cooked rice — guacamole — 150 ml sour cream (you can use soy yoghurt to make it vegan) + 2 teaspoon
chili sauce, mixed — fresh coriander — lime — olive oil
For marinade, in a small bowl, stir together lime juice,
chili powder, oil, garlic, cumin, cinnamon, hot
pepper sauce, and salt; pour over
chops.
Tomato Sweet Basil Sauce 2 tablespoons extra virgin olive oil 1 small onion, diced 6 garlic cloves, minced 2 bay leaves pinch red
chili flakes 2 teaspoons salt 1/2 teaspoon cracked
pepper 2 tablespoons full - bodied red wine 2 (796 mL) cans organic diced tomatoes (or 12 - 15 diced fresh tomatoes) 1 oz (handful) fresh basil,
chopped 1 teaspoon brown sugar
1 1/2 c brown lentils, rinsed and picked through 6 c low sodium vegetable stock 4 garlic cloves, smashed 1 red
chili, diced 1/4 red onion, diced 5 sprigs fresh thyme, roughly
chopped 2 slices wholegrain bread, roughly diced, or 1 1/2 cups freshly made breadcrumbs Salt and
pepper, to taste 2 eggs, lightly whisked 1 - 2 Tbsp whole - grain flour
4 corn cobs 1/2 cup Greek yogurt Juice from 1 lime 1/4 cup crumbled cotija cheese 1/2 teaspoon
chili powder 1 tablespoon
chopped cilantro Salt & black
pepper
6 cups
chopped watermelon (1 - inch cubes) 1/2 cup water or coconut water 1/4 cup freshly squeezed lime juice 1/2 teaspoon seeded and diced jalapeño
pepper 1/2 teaspoon
chili powder or Mexican spice Mix (page xx) 1/4 teaspoon chipotle chile powder Pinch of sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1 tablespoon plus 1 teaspoon finely
chopped fresh cilantro
Add the
chopped onions,
chili peppers and garlic and cook until onions are translucent, about 5 minutes.
Ingredients: 2 cans Bush's Black Beans, rinsed and drained 2 cans Bush's Cannellini Beans, rinsed and drained 2 cans Bush's Pinto Beans, rinsed and drained 1 can
chopped green chilies, do not drain 1 jalapeno
chili pepper, seeded and finely
chopped 1 red bell
pepper, cored, seeded and finely
chopped 1 green bell
pepper, cored, seeded and finely
chopped 1 small red onion, finely
chopped 2 - 3 stalks celery, finely
chopped 1 bunch cilantro leaves, finely
chopped 1 - 2 avocados,
chopped (optional)
Then you just whip up your filling which is a delicious combination of
chopped tomatoes, onion, garlic, bell
pepper, jalapeños, cumin and
chili powder.
2 tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks of celery, diced 2 medium carrots, diced 2
chopped chipotle
pepper in adobo sauce (1/4 c.) 1 - 2 tablespoons
chili powder 1 1/2 teaspoons fine grain sea salt, or to taste 1 pound of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can of whole tomatoes in juice 3 1/2 cups water / broth 1/3 cup Kahlua or other coffee liqueur
For the loaf — 190 g (1 cup) green lentils — 100 g (1 cup) walnuts — 60 g (1/2 cup) hazelnuts and cashew nuts — 3 ground flax seeds + 6 tablespoons water — 2 big onions,
chopped — 3 cloves garlic,
chopped — 120 g (1 cup) carrot,
chopped — 1 medium apple, peeled and grated — 40 g (1/2 cup) oat flour — 60 g (3/4 cup) whole wheat breadcrumbs — 1 teaspoon fresh rosemary,
chopped — 1 teaspoon fresh thyme,
chopped — 1 teaspoon
chili flakes (optional)-- 1/2 bunch parsley,
chopped — salt,
pepper