Not exact matches
So bouillabaisse, the seafood chowder, is transformed by chiles, ginger, coriander,
cumin, and turmeric into Cassoulet de Fruits de Mer, while a simple French roasted poulet, or young chicken, is curried with masala
powder and enriched with yogurt and double
cream.
With a mixer on medium, combine
cream cheese, garlic
powder,
cumin, cayenne, and sour
cream until fluffy.
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy
cream 1 tablespoon curry
powder 1 1/2 teaspoons ground
cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish
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
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
Blend cilantro, lime juice, cashew
cream (or sour
cream / yogurt), olive oil, chili
powder,
cumin, salt, ancho chile
powder, and garlic
powder until smooth.
STIR together the sour
cream,
cumin, salt, garlic
powder, and pepper in a large shallow dish.
• 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
ground white meat turkey breast Chili
powder Worcestershire sauce
Cumin Oregano Salt Pepper 1 15 - oz can kidney beans 1 14.5 - oz can Mexican - style stewed tomatoes with jalapeno peppers and spices 1 5.5 - oz can tomato juice Pre-shredded reduced - fat cheddar cheese light sour
cream chives 1 package of corn tortillas sea salt (or whatever you want your chips to taste like)
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan
cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground
cumin, 2 teaspoons smoked paprika or chili
powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
1 tablespoon unsalted butter 2 tablespoons extra virgin olive oil 1 medium yellow onion, peeled and chopped 1 teaspoon whole
cumin seeds 1 teaspoon curry
powder 1/4 teaspoon turmeric scant 1/2 teaspoon cayenne pepper 1 cup canned diced tomatoes 3/4 cup water splash of
cream or a dollop of creme fraiche
I cup naturally vegan cornbread mix (I use Martha White) 1 cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking
powder 1 teaspoon ground
cumin 1 teaspoon garlic
powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour
cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
Using electric mixer, beat together
cream cheese, Worcestershire sauce, lime juice, onion
powder, garlic
powder,
cumin, smoked paprika and pepper until light and fluffy.
1 (8 ounce) package
cream cheese, softened 1 cup sour
cream 2 cans refried beans 3 tablespoons chili
powder 1 tablespoon garlic
powder 1 1/2 tablespoons
cumin 1 tablespoon paprika 1 teaspoon salt (or sub all above spices with a packet of taco seasoning) 4 cups cheddar cheese, shredded (or sub half with monterey or colby jack)
Directions: Preheat oven to 450 degrees / In a large bowl or on the parchment - lined baking sheet, toss potatoes thoroughly with oil and dry ingredients, fresh ground pepper to taste / Bake for 15 minutes, then turn with a spatula and cook about 10 more minutes / Remove from oven / Add more salt if you like / Eat as is, or make a quick dip of equal parts mayo and sour
cream, chipotle,
cumin or curry
powder to taste, a squeeze of lemon juice.
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 salt
2 tablespoons salt 1 bay leaf 1 teaspoon
cumin 1 teaspoon garlic
powder 1 teaspoon black pepper 2 pounds boneless, skinless chicken breasts 2 Packages of La Tortilla Factory Hand Made Style Tortillas, White Corn, Grande 1 cup Canola oil 1/2 yellow onion, diced 1 (8 - ounce) package shredded light Cheddar cheese 1 bunch green onions, thinly sliced 1 (56 - ounce) can sliced black olives (optional) 1/2 bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour
cream
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground
cumin 1/2 teaspoon ground coriander 2 tablespoons chili
powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4 cup minced fresh cilantro, for garnish Tofutti sour
cream, for garnish (optional)
After straining, stir together with 1 — 2 t toasted
cumin seeds, 1/2 — 1/3 C chopped fresh cilantro, 1/2 — 1 t curry
powder, 1 clove of garlic finely minced, and a spoonful of sour
cream if you like.
I cook this lentil dish several times a month, but I always adjust the seasoning based on what I have (usually
cumin and curry
powder), and I replace the heavy
cream with kefir (it's easier to find here).
Turkey Chili -------- 2 tsp olive oil 2 lbs lean ground turkey 1 cup chopped onion 2 cloves garlic, chopped 1 28 oz can diced tomatoes 1 16 oz can small red beans 1/2 cup diced green bell pepper 1/2 cup diced red bell pepper 1 tbsp chopped jalapeño pepper 2 tsp chili
powder 1/2 tsp groudn
cumin 1/2 tsp salt 1/8 tsp black pepper sour
cream green onions
Filed Under: Soup, Vegan, Vegetarian Tagged With: bell pepper, black beans, chili
powder,
cumin, garlic, lime, red onion, sour
cream
Ingredients 2 tablespoons olive oil 1 onion 4 cloves garlic, diced 2 jalepenos, cut into slivers (I removed the seeds from one but left the others in) 1 small carrot, diced 4 oz white mushrooms, cut in half and then sliced 4 teaspoons chili
powder 1 teaspoon
cumin 1 teaspoon oregano 1 teaspoon salt 3/4 cup brown lentils 1/2 cup black lentils 1 14 - oz can of diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat avocado, cheddar, and / or sour
cream for serving
1 pound ground beef 1 onion, chopped 1 teaspoon
cumin 1 teaspoon chili
powder 1 teaspoon garlic
powder salt and pepper 1 can refried beans 8 - 10 tortillas 1 1/2 cups shredded cheddar cheese sour
cream, diced avocado, chopped scallions, salsa, etc...
1 lb lean ground beef or turkey 1 small yellow onion, chopped 1 large jar salsa (red or green) 6 corn tortillas (or 4 (8 ″) whole wheat tortillas) 1 (15oz) can black olives, sliced 3 cups (12oz) nonfat shredded cheddar cheese 2 cups prepared beans 1/4 cup chopped green onions (optional) 1/4 cup chopped cilantro (optional) nonfat sour
cream, for serving taco seasoning (
cumin, chili
powder, paprika, (garlic) salt and cayenne pepper)
3 oz
cream cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp chile
powder 1/2 tsp ground
cumin pinch cayenne pepper 1/2 tsp onion
powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray
In a large bowl, combine the
cream cheese with the salsa, lime juice,
cumin, chile
powder, cayenne, onion
powder, garlic, cilantro, green onions, and 1/4 tsp kosher salt.
Rich with chili
powder, sassy with
cumin, sweet with
creamed corn, this is a dinner suitable for our Southwestern lovin» palates.
12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed 6 ounces
cream cheese, let it set out to soften 1 1/2 cups grated Monterey Jack or mozzarella cheese 1/2 teaspoon ground
cumin 1/2 teaspoon cayenne, or less, to taste 2 large cage free eggs 2 tablespoons organic milk 8 teaspoons of a mix of the following seasonings: 1 TB paprika (smoked will add a nice flavor) 1 TB Salt 1/2 TB black pepper 1/2 TB cayenne pepper 1/2 TB dried leaf oregano 1/2 TB dried thyme 1/2 TB onion
powder 1 TB garlic
powder
Create authentic Mexican - style tacos by cooking the chicken in a mixture of ancho chili
powder and
cumin and serving over corn tortillas topped with slaw and avocado
cream.
ingredients TURKEY CHILI WITH KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium dice) 1 red bell pepper (top removed, seeded, medium dice) 2 tablespoons chili
powder 2 teaspoons chipotle
powder 2 teaspoons
cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1 cup sour
cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optional)
Pin It Author: The Pretty Bee Serves: 8 Ingredients: 3 cups frozen corn kernels 1 cup chopped onion 1 Tablespoon olive oil 1 cup Silk Unsweetened Coconut Milk 1 cup non-dairy
cream cheese 1 teaspoon
cumin 1 teaspoon garlic
powder... Continue Reading →
ingredients TATER TOT TACO PIZZA 1 32 - ounce bag frozen tater tots (thawed) 1 egg 2 tablespoons all - purpose flour 4 tablespoons olive oil (divided) 1 pound ground beef 1/2 onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 tablespoon chili
powder 1 teaspoon
cumin Kosher salt and freshly ground black pepper (to taste) SPICY QUESO DIP: 1 small white onion (very finely diced) 1/2 red bell pepper (top removed, seeded, finely minced) 2 - 3 jalapenos (stems removed, seeded, minced) 1 cup heavy
cream 1 pound yellow American cheese (shredded) 8 ounces pepper jack cheese (shredded) 1 cup iceberg lettuce (shredded) 1 tomato (diced) 1/4 cup pickled jalapeno slices 1/4 cup cilantro 1/2 cup sour
cream Kosher salt and freshly ground black pepper (to taste)
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili
powder 1 teaspoon
cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour
cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
2 15oz cans black beans 2 garlic cloves 1/2 lime, juiced 1 tbsp sour
cream 1/4 cup cilantro leaves, chopped 1 cup fresh breadcrumbs 1/2 tsp
cumin 1/2 tsp chili
powder 1/4 tsp cayenne 1 tsp salt
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili
powder 1 teaspoon
cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour
cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking
powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)
In a medium sized bowl whisk together the El Pato sauce, chicken broth, condensed
cream of chicken soup,
cumin and garlic
powder.
2 teaspoons Olive Oil 1/2 Yellow Onion, diced 1/4 cup Red Bell Pepper, diced 1/4 cup Green Bell Pepper, diced 1/2 cup Corn (I cut it off of 2 cobs, but you can use frozen) 5 ounces
Cream Cheese 1/4 cup Shredded Cheddar Cheese 1/4 teaspoon Chili
Powder 1/4 teaspoon
Cumin 8 Small Tortillas (I used 11) Cooking Spray
I used these without the sweetener and stuffed it with pan seared salmon, shredded napa cabbage and a southwest sauce I made from sour
cream, garlic,
cumin, chiplotle pepper
powder and a little lemon juice.
1 tablespoon canola oil 1 medium white onion, roughly chopped 1 garlic clove, minced 2 teaspoons ground
cumin 1 teaspoon chili
powder 1/4 teaspoon ground coriander 1 teaspoon kosher salt 1/4 teaspoon black pepper 1 pound ground beef 1 -14-1 / 2 ounce can diced tomatoes 8 hard taco shells Toppings: chopped lettuce, sour
cream, Cheddar and Monterey Jack cheese
Ingredients 1 cup quinoa, rinsed 1 28 oz can crushed fire - roasted tomatoes, with juices 1 16 oz can diced tomatoes, with juices 1 4 oz can diced green chiles, with juices 1 4 oz can tomato paste 2 16 oz cans black bean, drained 1 cup frozen corn 2 cups reduced sodium chicken stock 2 medium boneless skinless chicken breasts 1 - 2 chipotle peppers in adobo sauce, diced 1 tsp dry minced onion 1 tsp garlic
powder 1 tsp
cumin 1 tsp crushed red pepper flakes 1 tsp chili
powder 1 tsp oregano Salt and pepper to taste Sour
cream (or Greek yogurt!)
Combine shredded chicken,
cream cheese, garlic, chili
powder,
cumin, kosher salt, black pepper, lime and green chili in a medium sized bowl.
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
Buttermilk (Cultured Nonfat Milk, Milk, Sodium Citrate, Vitamin A Palmitate), Reduced Acid Pineapple Juice From Concentrate (Water, Reduced Acid Pineapple Juice Concentrate), Soybean Oil, Yogurt (Cultured Pasteurized Grade A Milk,
Cream, Nonfat Milk, Pectin, Carrageenan), Tomatillo Puree, Jalapeno Pepper, Onion Puree, Distilled Vinegar, Avocado Puree, Natural Flavors, Salt, Xanthan Gum, Egg Yolk, Spice (
Cumin, Mustard Seed), Garlic Puree, Tomato Paste, Jalapeno Pepper
Powder, Watermelon And Huito Fruit Juice Concentrate (Color), Turmeric Extract (Color).
Next add mayo, sour
cream,
cumin, chili
powder, lime juice, salt, pepper, and cilantro in the food processor and blend until smooth mixture forms.
Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh ginger, sliced 5g 2 cm piece of fresh turmeric root, sliced or 1/2 tsp of turmeric
powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground
cumin 1/2 tsp dried chilli flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat coconut
cream (or milk)
1 tablespoon olive oil, divided 1 pound lean ground beef (90 %), preferably local and / or grass - fed 1 medium onion, diced 2 garlic cloves, minced 1 tablespoon chili
powder 1 1/2 teaspoons ancho or chipotle chili
powder 1 1/2 teaspoons ground
cumin pinch of cinnamon 2 tablespoons tomato paste 1 1/2 cups chicken stock or water 1 14.5 ounce can diced tomatoes 2 cans (15 ounces each) pinto beans, drained 1/2 bunch kale, stems removed and leaves chopped salt and pepper, to taste Optional toppings: sour
cream, sharp cheddar cheese, green onions, avocado, cilantro, crushed tortilla chips or cornbread
Broccoli, Vinaigrette (Low Fat Buttermilk [Cultured Pasteurized Low Fat Milk, Salt], Sour
Cream [Cultured Pasteurized Light
Cream, Nonfat Milk, Enzymes], Mayonnaise [Expeller Pressed Canola Oil, Cage Free Egg Yolks, Water, Honey, Distilled Vinegar, Cage Free Whole Eggs, Salt, Lemon Juice Concentrate, Tocopherols -LCB- Vitamin E -RCB--RSB-, Cheddar Cheese [Pasteurized Cow's Milk, Cheese Cultures, Salt, Enzymes], Agave Syrup, Parmesan Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], White Vinegar, Sea Salt, Green Onions, Garlic, Lemon Juice Concentrate, Black Pepper, Xanthan Gum), GLUTEN FREE SPICED FLOUR (Flour (Brown Rice Flour, White Rice Flour, Ground Golden Flaxseed, Rice Bran, Xanthan Gum), Chili
Powder (Paprika, Salt, Oregano,
Cumin, Onion
Powder, Garlic
Powder, Cayenne Pepper, Tricalcium Phosphate)-RRB-
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground
cumin 1 tsp chili
powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew
cream, lime juice, tomatoes or salsa, green onion