Add the half and half and
diced green chili peppers.
1 large yellow onion, roughly chopped 2 celery stalks, roughly chopped 2 4 - ounce cans
diced green chili peppers 3 garlic cloves, minced 1 1/2 to 2 lbs.
Not exact matches
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
I find one pound of ground beef is enough in this recipe; i have never used the carrots; never added the celery, but do substitute celery salt for the salt; i have on occasion added
green pepper; I typically use three cans of
diced tomatoes instead of the one can and can of purée; instead of the 2 tbsp
chili powder i use ground ancho
chilis.
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
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
• 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
2 tbsp olive oil 1 medium yellow onion,
diced 1 red
pepper,
diced (without seeds) 1 small zucchini,
diced 3 cloves garlic, minced 1 14 oz can
diced tomatoes with
green chilis 1 14 oz can tomato sauce 1 14 oz can black beans, drained and rinsed 1 cup dry
green lentils 14 oz water 4 oz salsa 1 tbsp
chili powder 1 tsp cumin
1 red bell
pepper 1 yellow bell
pepper 1 stick celery 3 skinned carrots 1/2
diced white onion About 20 edamame 2 chicken breasts 2 tablespoons of light (the
green bottle) soy sauce 3 tablespoons lemon juice Dash of
pepper Optional: Add a few dashes of
chili flakes
Filed Under: Appetizer, Beef Tagged With:
chili powder, chocolate, cilantro, cumin,
diced green chilies,
diced tomatoes, garlic, Greek yogurt,
green onion, ground beef, kidney beans, olive oil, onion, oregano, paprika, red bell
pepper, shredded cheese, tomato, tomato paste, tortilla chips
Did not add the cream of chicken or chicken breast Did add:
diced green peppers, sweet
peppers, hot
green chilis, garlic, and cilantro.
3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon,
diced 1 large vidalia onion (1 lb),
diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and
pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp
chili powder 1 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can
diced roasted
green chiles 3 10oz cans fire - roasted
diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
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)
1 Tblsp olive oil 1
green pepper,
diced 1 large or 2 small onions, chopped 3 small or 2 med / lrg zucchini, cut into 1/2» pieces 1 - 2 garlic cloves, minced 2 tsp
chili powder 1 tsp oregano or Mexican oregano 28 oz.
1 tablespoon extra virgin olive oil 2 medium onions,
diced 3 cloves garlic, minced 4 stalks celery,
diced 2 large carrots,
diced 1 1/2 teaspoons garam masala 1 1/2 teaspoons cumin 1 1/2 teaspoons
chili powder 1 teaspoon red
pepper flakes 1/2 teaspoon cardamom salt and
pepper, to taste 2 cups dried
green lentils 8 cups vegetable stock 1 — 15 ounce can light coconut milk 6 cups torn kale
For the skillet: 1 1/2 tablespoons extra virgin olive oil 1 red bell
pepper, thinly sliced 1 yellow bell
pepper, thinly sliced 1
green bell
pepper, thinly sliced 1 red onion, thinly sliced 2 garlic cloves, minced 1 tablespoon
chili powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin Pinch cayenne
pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can
diced fire toasted tomatoes, drained 1 1/4 cup grated sharp cheddar cheese Freshly chopped cilantro for serving (optional)
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 o
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 o
chili powder 1/2 tsp groudn cumin 1/2 tsp salt 1/8 tsp black
pepper sour cream
green onions
1/4 pound (2/3 cup) dried black beans, soaked in lightly salted water overnight 1/4 pound (2/3 cup) dried pinto beans, soaked in lightly salted water overnight 2 tablespoons extra virgin olive oil 1 red onion, chopped 3 garlic cloves, chopped 1 tablespoon ground
chili powder 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/4 to 1/2 teaspoon cayenne
pepper (optional) 1 1/4 teaspoon kosher salt 1 1/2 teaspoon unsweetened cocoa powder 3 cups water 1 red bell
pepper, chopped 1
green bell
pepper, chopped 28 ounces canned or boxed
diced tomatoes
Firecracker Shrimp Jambalaya -------------------- 1 1/4 cups long - grain white rice 1 tbsp canola oil 1 large yellow onion,
diced 1
green bell
pepper, seeded,
diced 2 stalks celery,
diced 4 cloves garlic, minced 1 fresh cayenne
chili, seeded and minced 1 lb medium shrimp, peeled 1 28 oz can crushed tomatoes 2 tbsp fresh chopped parsley 2 tsp oregano 1 tsp cumin 1/2 tsp black
pepper 1/2 tsp cayenne
pepper 1/2 tsp salt 2 - 3 tsp bottled red hot sauce
2 tablespoons ground cumin 2 teaspoons sweet paprika 2 teaspoons
chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1 teaspoon coriander 1 1/2 teaspoons salt 1/2 teaspoon black
pepper 3 tablespoons olive oil 1 large onion,
diced 1
green bell
pepper,
diced 1 red bell
pepper,
diced 3 cloves garlic, minced 1 (4 ounce) can
diced mild
green chiles, drained 1 (28 ounce) can fire roasted chopped tomatoes 1 1/2 cup fronzen whole kernel corn, defrosted 32 ounces vegetable broth homemade or store bought 2 (15 ounce) cans black beans, drained and rinsed 1/2 lime
1 large spaghetti squash 1 1/2 lbs ground turkey 1
green pepper, chopped 1 small yellow onion, chopped 1 can
diced green chilies 1 can black beans 1 12 oz can tomato sauce 1 C salsa (whatever you have on hand — I used black bean and corn salsa) 1 TBSP
chili powder 1 tsp chipolte powder 1 tsp cumin 1/2 tsp black
pepper 1 C low - fat shredded sharp cheddar
Cilantro Peach Salsa Makes approx. 10 cups 12 fresh, ripe peaches 9 large tomatoes 1
green pepper,
diced 1 large onion,
diced 3 jalapeño
peppers,
diced (leave seeds in for more spice) 3 cloves garlic, minced 1 large handful of cilantro, minced 3/4 C apple cider vinegar 2 TBSP paprika 2 TBSP
chili powder 1 TBSP salt
Yield: 8 servings Prep Time: 15 minutes Cook Time: 8 hours Total Time: 8 hours and 15 minutes Ingredients: 1 pound lean ground beef 1 medium onion, chopped 1
green bell
pepper,
diced 1 (28 ounce) can
diced tomatoes with juice 2 cups tomato juice 2 (15.25 - ounce) can black beans, drained 1 (15 ounce) can pumpkin puree 2 tablespoon
chili powder 2 teaspoon cumin 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 1/2 teaspoon
pepper hot sauce to taste Directions: One Year Ago: Turkey Shepherd's Pie.
Chicken and White Bean
Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn oil 1 large onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red
pepper 1 cup chicken broth 2 cans (4.5 ounce)
diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven over medium heat.
extra-virgin olive oil 1 yellow onion, finely
diced 3 garlic cloves, minced 1 bay leaf 2 red bell
peppers, cored, seeded, and finely
diced 1/2 of a
green bell
pepper, optional — adds a little more color and another depth of flavor 2 tomatoes, halved, seeded, and finely
diced A handful of chopped fresh flat - leaf parsley 1 (12 - ounce) bottle of
chili sauce 1 tablespoon Worcestershire sauce Sea salt and freshly ground black
pepper, to taste
1 tablespoon olive oil 1 medium onion, finely chopped 1/2 medium
green bell
pepper, finely
diced 1 - pound can pinto beans, drained and rinsed 1/4 cup wheat germ 1 cup thick tomato sauce or pureed tomatoes 1 tablespoon soy sauce 1 teaspoon brown rice syrup 1 teaspoon
chili powder 1 teaspoon paprika 1/2 teaspoon dried basil 6 whole - grain rolls
1 1/2 pounds cooked Chile Lime Garlic shrimp (above) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup
chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4
green onions, finely
diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and
diced plum tomatoes 1/2 cup finely
diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely
diced green or red bell
pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
2 15 - ounce can black beans, drained and rinsed 1 15 - ounce can red kidney beans, drained and rinsed 1 15 - ounce can corn kernels, drained and rinsed 1 15 - ounce can fire roasted
diced tomatoes 1 cup quinoa, uncooked 3 cups vegetable broth 1/2 medium onion, chopped 1 poblano
pepper, chopped finely 1 medium
green pepper, chopped 1 tablespoon cilantro, minced 2 cloves garlic, minced 3 teaspoons
chili powder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon ground black
pepper 3 - 4 dashes of your favorite hot sauce
Filed Under: Soups and Stews Tagged With: bell
pepper, black beans,
chili,
chili powder, cilantro, collard
greens, corn, cumin,
diced tomatoes, garlic, Mexican, mushrooms, onion, oregano, pinto beans, potato, soup, southwestern, tomato paste, yam
I will certainly be ordering some from his contact 2 tsp of olive oil 1 lb of ground Bison 1 large onion, finely chopped 2 stalks of celery, chopped 1 red
pepper, chopped 1
green pepper, chopped 3 garlic cloves, chopped 2 -15 oz cans of
Chili bean (undrained) 1 -28 oz can of diced tomatoes 1 -8 oz can of fired roasted tomatoes, diced 1 — 6oz can of tomato paste 1/2 c of beer 3 tbl of chili powder 1 tbl Worcestershire 1 tbl of dried oregano 2 tsp of cumin 2 tsp of hot sauce (like Tabasco) 1 tsp of basil 1 tsp salt 1 tsp ground pepper 1 tsp of smoked paprika 1 tsp of sugar Shredded low fat cheddar for the gar
Chili bean (undrained) 1 -28 oz can of
diced tomatoes 1 -8 oz can of fired roasted tomatoes,
diced 1 — 6oz can of tomato paste 1/2 c of beer 3 tbl of
chili powder 1 tbl Worcestershire 1 tbl of dried oregano 2 tsp of cumin 2 tsp of hot sauce (like Tabasco) 1 tsp of basil 1 tsp salt 1 tsp ground pepper 1 tsp of smoked paprika 1 tsp of sugar Shredded low fat cheddar for the gar
chili powder 1 tbl Worcestershire 1 tbl of dried oregano 2 tsp of cumin 2 tsp of hot sauce (like Tabasco) 1 tsp of basil 1 tsp salt 1 tsp ground
pepper 1 tsp of smoked paprika 1 tsp of sugar Shredded low fat cheddar for the garnish.
4 eggs 2/3 cup spinach (I used one handful frozen spinach and did not thaw it first, just tossed in the frozen flakes) 1/4 cup red
pepper, finely
diced salt and
pepper, to taste 2 tablespoons hot
pepper jelly (or try tamarind paste, tahini, sweet and sour sauce, curry paste), optional and to taste pinch
chili powder, cayenne
pepper, garlic, onion powder, optional and to taste 1/4 cup carrots,
green peppers, mushrooms, asparagus,
green beans, onions, corn, (or any vegetable that needs to be used or your have on hand), optional 1/4 cup shredded cheese, optional
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, cho
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, cho
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)
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)
ingredients ONE - POT
GREEN CHILE CHICKEN ENCHILADA BAKE 2 tablespoons olive oil 1 red onion (peeled, small
dice, divided) 2 cups corn (shucked, fresh, cut off the cob) 1 container baby spinach (5 - ounces) 2 teaspoons cumin 1 tablespoon
chili powder 1 rotisserie chicken (skin and bones discarded, shredded) 10 6 - inch corn tortillas (divided) 3 cups store - bought
green enchilada sauce (divided) 1 cup Monterey Jack cheese 1/4 cup cilantro (to garnish) Kosher salt and freshly ground
pepper (to taste) 1 lime (cut into wedges, to serve)
1 1/4 lbs ground turkey 1/4 cup and 1 Tbsp
diced green onions, including whites, divided 1/3 cup panko bread crumbs 1 egg, lightly whisked 1 Tbsp soy sauce 1/4 cup mushrooms, finely
diced 1 Tbsp fresh grated ginger * 2 tsp
chili garlic sauce salt and
pepper 1 Tbsp vegetable oil sesame seeds for garnish
Ingredients: 1 pounds boneless beef round or chuck steak, cut into 1 - inch cubes 2 tablespoons vegetable oil 2 cans (8 ounces each) tomato sauce 2 cups sliced carrots 2 cups pearl onions or
diced onions 1 large
green pepper, cut into 1 - inch pieces 1/2 cup molasses 1/3 cup cider vinegar 1/4 cup sugar 2 teaspoons
chili powder 2 teaspoons paprika 1 teaspoon salt
ingredients SAUCE: 1/4 cup cilantro (chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1 head garlic (peeled, roasted) BURGERS: 3 and 3/4 cup red kidney beans (drained, rinsed) 3 tablespoons olive oil (divided) 1 teaspoon garlic (peeled, minced) 1 shallot (peeled, finely
diced) 1 cup
green bell
pepper (stemmed, seeded, finely chopped) 2 teaspoons
chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup bread crumbs 4 slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (divided, plus more if needed) 4 whole wheat burger buns 1 head
green lettuce (leaves picked) 1 red onion (peeled, thinly shaved) 1 avocado (peeled, pitted, thinly sliced)
Ingredients 1 cup uncooked lentils 4 cups water 1 tablespoon olive oil 1 medium yellow onion,
diced small 1
green pepper,
diced small 2 cloves garlic, minced 3 tablespoons
chili powder (maybe not quite this much) 2 teaspoons oregano 1 teaspoon salt 8 oz can tomato sauce 1/4 cup tomato paste 3 tablespoons maple syrup 1 tablespoon yellow mustard 4 to 6 Kaiser rolls or sesame buns (or Ezekiel English muffins, DUH!)
3 small or 2 large peaches,
diced 1 large or 2 small tomatoes,
diced 1
green onion, minced 1 tbsp fresh basil, chopped 1 tbsp fresh mint, chopped 1 tbsp extra virgin olive oil 1/2 tbsp white wine vinegar Pinch sea salt Dried
chili pepper, to taste (optional)
Makes 8 servings 2 tablespoons olive oil1 cup celery, chopped1 cup onion, chopped1 cup
green bell
pepper, chopped3 cloves garlic, minced2 chipotle
peppers *, finely chopped1 can (28 ounces) no salt added fire - roasted
diced tomatoes1 can (15 ounces) low - sodium black beans1 can (15 ounces) reduced - sodium cannellini beans2 cups reduced - sodium vegetable broth1 / 2 cup Grape - Nuts cereal1 tablespoon
chili powder2 teaspoons ground cumin1 teaspoon dried oregano3 / 8 teaspoon salt1 / 2 teaspoon dried thyme leaves1 / 4 — 1/2 teaspoon red
pepper flakesFreshly ground black
pepper, to taste Heat oil in a large Dutch oven over medium - high heat.
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!)
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
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
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
LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil sea salt and ground black
pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon
chili flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine
dice (about 1/3 cup
diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls of chopped mixed
greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y tahini.
3 cups vegetable broth 1/2 yellow onion,
diced 2 - 3 garlic cloves, minced 2 tsp cumin seed 1 tsp coriander 1 tsp
chili powder 1 cup semi-pearled farro 1/4 cup light coconut milk 1 cup butternut squash, cut into 1» pieces, baked 3/4 cup frozen
green peas 1/3 cup golden raisins 1/2 -3 / 4 cup raw cashews, coarsely chopped Sea salt / ground black
pepper to taste
Combine the
diced jalapeño, olive oil,
chili sauce, minced
green onions, lemon juice, garlic, salt, cayenne and black
pepper in a medium mixing bowl.
1 1/2 pounds cooked Chile Lime Garlic Shrimp (or other cooked shrimp) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup
chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4
green onions, finely
diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and
diced plum tomatoes 1/2 cup finely
diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely
diced green or red bell
pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
Gently fold in the cooked onion,
peppers, garlic,
diced green chiles (undrained), tomatoes (drained), cumin powder,
chili powder, and cayenne
pepper.
If you prefer not to use the canned tomato blend, you can sub with a fresh mix of about 1 cup
diced tomatoes, 1/2 small onion (or equivalent dried flakes), 2
green chili peppers chopped, 2 cloves minced garlic, and 2 tablespoons lime juice.