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
Not exact matches
6 boneless skinless chicken breasts 1 packet taco seasoning of your choice 1 small can (4.5 oz)
mild diced green chiles, drained 1.5 cups salsa of your choice (I typically use Private Selection Restaurant Style Salsa)
If you want to make it
mild, just use
diced green chiles instead of jalapeños, and be sure to use
mild enchilada sauce.
The jalapenos make this dish quite hot; if you prefer a
milder version, use a second can of
diced green chiles instead.
To answer your question, these are all the ingredients you'll need: a softened block of cream cheese, sour cream, a packet of taco seasoning mix, and a small can of
mild diced green chilies.
For the mint + pistachio chutney: 1/4 cup of pistachios, shelled 1/2 teaspoon of coriander seeds 1 1/2 cups of mint (loosely packed) 1 clove of garlic 1/4 cup of onions,
diced 1/2 teaspoon of lemon zest 1 small,
mild green chili (seeds removed) 1/2 teaspoon of salt 2 - 3 tablespoons of grapeseed oil (or any neutral oil)
Ingredients: — 4 cups corn kernels (I used frozen)-- 1 medium sized red bell pepper,
diced — 2 medium tomatoes, chopped and seeded — 1 4 - ounce can chopped
mild green chilies — 1/3 cup chopped red onion — 1 tsp fresh jalapeno, finely minced — 2 tbsp fresh lime juice — 2 garlic cloves, minced — 2 tbsp fresh cilantro, finely chopped — 1/2 tsp ground cumin — 1 tsp salt — 1/4 tsp black pepper
1/2 cup
diced bottled roasted red Spanish peppers (
mild) 1/4 to 1/2 cup chopped pickled
green peppers (Spanish pickled
green guindillas or Italian pepperoncini)
Ingredients 4 cups cooked macaroni or cavatappi 1 Tbsp olive oil 1/4 to 1/2 finely
diced red onion Equal amount
diced red bell pepper 1 finely
diced jalapeno 1 4 oz can chopped
green chilies 1 cup frozen corn 2 to 3 cloves garlic, chopped 1 cup half and half 1 generous cup grated Pepperjack cheese (I sometimes use half pepperjack and half
mild cheddar) 2 Tbsp butter Salt Pepper Directions Boil pasta until al dente.
150 g chickpeas, to be soaked in filtered water for around 9 hours then rinsed and drained 200 g soy yogurt, unsweetened, unflavoured and GMO - free 2 tablespoons extra virgin olive oil 1 teaspoon
mild curry powder 1 teaspoon turmeric whole sea salt, just enough to taste 1 small cucumber, cleaned and
diced 1 long
green pepper, cleaned and
diced a large handful pf fresh parsley, cleaned and finely chopped 1 small garlic clove, peeled and finely chopped 1 teaspoon cumin seeds, toasted then ground into powder freshly ground white pepper, to taste
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large
green bell pepper
diced 1 large yellow or white onion,
diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or
mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
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)
To the cream cheese, I stir in well - drained petite cut
diced tomatoes, drained
green chiles (hot or
mild, your choice), and finely chopped
green onions.
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
Favorite Veggie Soup 1 tablespoon canola or safflower oil 1 medium onion, chopped 1 medium
green or red bell pepper, chopped 2 carrots, chopped 8 ounces white button or cremini mushrooms, sliced 2 cloves garlic, finely chopped 6 cups water 2 large sweet potatoes, peeled and cubed 1 1/2 teaspoons sea salt 2 teaspoons curry powder 1/2 teaspoon
mild paprika Dash cayenne pepper 1 can (14.5 ounces) petite
diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained Juice from half of a fresh lemon 1 to 2 tablespoons soy sauce
Wrigley - style toppings: Grilled sliced onions
Diced tomatoes
Mild banana peppers Sweet
green relish Mustard Celery salt
Ground Beef3 / 4 cup Water1 can (15 oz) Refried Beans1 / 2 cup Sour Cream1 cup thinly sliced
Green Onions including tops2 cups (8 oz) White Cheese shreddedOptional Garnishes:
diced Avocado, chopped Tomatoes,
mild or medium Salsa
INGREDIENTS 1 1/2 lbs fennel bulbs with fronds 3 pears, cored and
diced into 1/4» pieces 1 1/2 cups water 1 1/2 cups freshly squeezed orange juice 1 cup
green Kasmiri or golden raisins, chopped 1/3 cup freshly squeezed lemon juice 1 tbsp orange zest 1 tsp coarsely ground black pepper 5 cups granulated sugar 1/4 cup
mild honey DIRECTIONS 1 Place a plate in the freezer for a set test and sterilize your jars.