You can find these in the Latin section of any big grocery store, or you can use regular
dry chipotle chili pepper powder, or a combination of smoked paprika and cayenne pepper in place.
1 cinnamon stick 1 whole nutmeg, halved 1 stalk lemongrass, chopped 2 cardamom pods 1 one - inch piece of fresh ginger, peeled and chopped 2
dried chipotle chilis 1/4 cup extra-virgin olive oil 1 large leek, white and pale green parts, rinsed and finely chopped 3 pounds butternut squash, peeled and cut into 1 - inch cubes 1 cup drained canned or jarred chestnuts, chopped 2 tablespoons chopped fresh sage 8 cups water
Not exact matches
A specialized
dried chile that has become quite popular in
chilis is the
chipotle, a smoke -
dried red jalapeño that adds a distinctive, smoky flavor.
Mexican Spiced Tomato Sauce: 1 tablespoon olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons
chili powder (I used a mix of
chipotle and regular
chili powder) 2 teaspoons ground cumin 2 teaspoons
dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup water
Add blueberries,
dried cranberries, garlic and
chipotle chili to the food processor with 1 cup reserved coffee from the reconstitution.
Dried chili flakes or
chipotle chili powder work for the dish!
Ingredient Substitution: If you don't have all the
dried peppers on hand, just substitute 3 tablespoons of regular
chili powder for the ground pasilla,
chipotle, and New Mexico
chili peppers.
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
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced
chipotle chiles in adobo sauce or 1 tsp
dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
dried oregano Light pinch or sprinkle of cayenne pepper or
chipotle chili pepper (optional)
In a
dry saucepan, add the ancho
chili, 1 teaspoon
dried oregano, 1 teaspoon ground cumin and 1/2 tablespoon ground
chipotle pepper.
Filed Under: Beef, Pork, Soup Tagged With: beer, black beans,
chili powder,
chipotle chili in adobo, crushed tomatoes, cumin,
dried oregano, garlic, ground beef, ground pork, kidney beans, olive oil, onion, paprika, red bell pepper, whole tomatoes
1 white onion, peeled and halved 1 jalapeno pepper 1 serrano pepper 45 ounces unsalted cooked white beans, drained and rinsed (about 5 cups) 1
chipotle chili pepper, canned in adobo sauce + 2 teaspoons sauce 2 tablespoons all - purpose flour 4 cups organic, unsalted chicken stock 6 teaspoons olive oil (or other oil) 10 garlic cloves, minced 1 teaspoon
dried oregano 1 teaspoon ground coriander 1 tablespoon ground cumin 1 lb.
1 1/2 tablespoons olive oil 1/2 cup yellow onion, finely diced 1/4 teaspoon salt 4 garlic cloves, minced 1/2 teaspoon ground cumin 1/4 teaspoon
dried thyme 1/2 teaspoon
dried Mexican oregano 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 teaspoon ground coriander 1/2 teaspoon paprika 1/2 teaspoon
chipotle chili powder 1 teaspoon
chili powder 2 1/2 tablespoons sun -
dried tomatoes, finely chopped 1 (15 - ounce) can chickpeas, drained and rinsed 1 teaspoon tamari 2 teaspoons apple cider vinegar
Add the cumin, thyme, oregano, pepper, cinnamon, cloves, coriander, paprika,
chipotle and
chili powders and the chopped sun -
dried tomatoes.
1 cups
dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons
chipotle hot sauce (can substitute chopped
chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons
chili powder 1 teaspoon ground cumin 1 orange or red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of beans - I used black and kidney but any are fine!
1 1/2 cups cooked black beans, rinsed & drained 1 8 - ounce package organic tempeh 1/2 cup vegetable broth 1/2 teaspoon ground cumin 3/4 teaspoon
chili powder 1/8 teaspoon
chipotle powder few dashes cayenne pepper 1 teaspoon
dried oregano salt & pepper to taste juice from 1 lime
I happened to have a larder filled with
dried chilis, so I picked a variety of mild / mediums: New Mexico, guajillo, cascabel,
chipotles, ancho.
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 4 cups low - sodium vegetable broth 2 (14.5 oz) cans low - sodium fire roasted diced tomatoes 2 tsp olive oil 1 medium red onion, chopped 4 cloves garlic, minced 1 poblano pepper, cut in half, seeds removed 1 red bell pepper, cut in half, seeds removed 1 jalapeno, cut in half and seeds removed 1 cup
dry quinoa 1 Tbsp paprika 1/2 tsp
chipotle chili powder 1/2 tsp ground coriander 1/2 tsp ground cumin 2 bay leaves pinch ground cinnamon 1 avocado, cut into 1/2 inch cubes 1 lime, cut into wedges (I forgot the lime!)
I love the smokey flavor of
chipotle chilies, so I use both canned
chipotle in adobe as well as some
dried ground
chipotle chili pepper.
3 cups water 1 cup grits or coarse cornmeal 1/3 cup grated Parmesan cheese 2 tablespoons Sriracha sauce, plus more, for serving 1 tablespoon unsalted butter 1 teaspoon
chili powder 1/4 teaspoon sea salt Fried egg, for serving Drizzle olive oil, for serving Dash ground
chipotle pepper, for serving (may substitute smoked paprika) Pinch
dried rosemary, for serving
Ingredients: 2 each
dried New Mexico
chili pods 3 each
dried chili de arbol pods 3 each
dried ancho
chili pods 1 each
dried chipotle pepper 1 tablespoon coriander seeds (whole) 1 tablespoon cumin seeds (whole) 1 tablespoon
dried oregano 1 tablespoon garlic powder 1 teaspoon smoked paprika
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 to 2 ounces whole,
dried chilis, 6 to 8 pods (guajillo, New Mexico, cascabel, ancho,
chipotle are nice; add a chile de arbol for heat - I used 2 guajillos, 2 anchos, and 1
chipotle)
3 tablespoons ground flax seeds 1/2 cup warm water, mixed in bowl 3⁄4 cup bread crumbs (try gluten - free) 1 cup oat flour 1 cup corn, drained well 1 cup mashed cooked black beans 1/3 cup chopped walnuts 1/4 cup finely chopped cilantro 2 tablespoons dehydrated onion granules 1 tablespoon garlic granules 1 tablespoon tamari 2 teaspoons
chili powder 1 1⁄2 teaspoons ground cumin 1 teaspoon
dried oregano 1⁄4 teaspoon
chipotle powder 3⁄4 teaspoon sea salt 1⁄4 teaspoon ground black pepper
This recipe calls for roasting and grinding
dried chiles, but if you want to skip the first two steps, substitute
chipotle chili powder.
1 tablespoon extra virgin olive oil 1 large yellow onion, chopped 1 yellow bell pepper, diced 4 garlic cloved, minced 2 (15 ounce) cans black beans, rinsed and drained 2 cups low - sodium vegetable broth 2 (14.5 ounce) cans diced tomatoes with chiles, including juices 1 tablespoon
chipotle chile in adobo sauce, minced 2 teaspoons
chili powder 1/2 teaspoon
dried oregano salt and / or pepper, to taste
2 tablespoons olive oil 1 red onion, diced 4 cloves garlic, minced 1 tablespoon coriander seed, crushed 2 teaspoons
dried oregano 3
chipotles, seeded and chopped 1 1/2 lbs sweet potatoes (2 average sized), peeled and cut into 3/4 inch pieces 12 oz brussels sprouts, quartered lengthwise (about 2 cups) 2 teaspoons ground cumin 3 teaspoons new mexico
chili powder (or other mild
chili powder) 1 32 oz can crushed tomatoes 1 cup water 1 16 oz can pintos, rinsed and drained (about 1 1/2 cups) 1 1/2 teaspoons salt Fresh lime juice to taste (about one lime was good for me)
Ingredients: 2 - 2.5 pounds skinless, boneless chicken (breast, thighs or a combination) 1 small onion, sliced thin 4 cloves garlic, minced 2 cups bell peppers, sliced 1 tsp kosher salt 1 tsp ground coriander 1 tsp
dried oregano 1/2 tsp cumin 1/2 tsp
chipotle chili powder 14.5 oz can of diced tomatoes
Anonymous: Ground
dried chipotle chilies would work as a substitute, otherwise you can get the heat by using pretty much whatever form of
chili that you do have, say cayenne, and then if you want the smokiness from the
chipotles, add some liquid smoke.
If you can't find
chilis in adobo in your area, you can make your own from
dried chipotle peppers (or other peppers of choice) or even fresh peppers.
Chicken
Chili with Cannellini Beans 2 tablespoons extra virgin olive oil 1 large onion, diced 4 garlic cloves, crushed 2 pounds ground chicken 1 teaspoon sea salt 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano 1 teaspoon crushed red pepper flakes 1 teaspoon smoked paprika 1 teaspoon chipotle chili powder 2 (15 - ounce cans) cannellini beans, rinsed and drained 4 cups low sodium vegetable or chicken stock 1 cups chopped kale leaves Freshly ground black pepper to
Chili with Cannellini Beans 2 tablespoons extra virgin olive oil 1 large onion, diced 4 garlic cloves, crushed 2 pounds ground chicken 1 teaspoon sea salt 1 tablespoon
chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano 1 teaspoon crushed red pepper flakes 1 teaspoon smoked paprika 1 teaspoon chipotle chili powder 2 (15 - ounce cans) cannellini beans, rinsed and drained 4 cups low sodium vegetable or chicken stock 1 cups chopped kale leaves Freshly ground black pepper to
chili powder 1 tablespoon ground cumin 1 tablespoon
dried oregano 1 teaspoon crushed red pepper flakes 1 teaspoon smoked paprika 1 teaspoon
chipotle chili powder 2 (15 - ounce cans) cannellini beans, rinsed and drained 4 cups low sodium vegetable or chicken stock 1 cups chopped kale leaves Freshly ground black pepper to
chili powder 2 (15 - ounce cans) cannellini beans, rinsed and drained 4 cups low sodium vegetable or chicken stock 1 cups chopped kale leaves Freshly ground black pepper to taste