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.
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
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!)
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
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
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
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.
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
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
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)
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
Then add carrot, capsicum, cauliflower, tomato puree,
chopped green chilies, red
chili crushed, red
chili powder, oregano, salt,
pepper and worcestershire sauce.
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
for the burgers 2 cups shelled edamame or fresh shelled fava beans or
green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red
chili — seeded and minced 1/4 teaspoon red
pepper flakes Large handful fresh mint leaves —
chopped sea salt to taste
ingredients FLANK STEAK WITH CRUNCHY CABBAGE 2 tablespoons olive oil 1 1/2 pound skirt or flank steak 1 1/2 cups red onion (peeled, thinly sliced) 2 medium carrots (peeled and julienned) 1 jalapeño or Serrano
chili (seeded and sliced) 3 cloves garlic (peeled, minced) 4 cups shredded
green cabbage 2 cups shredded red cabbage 1/2 cup low sodium beef broth 1 lime (juiced and zest) mint (roughly
chopped to garnish) cilantro (roughly
chopped to garnish) Kosher salt and freshly ground black
pepper (to taste)
* 2 tablespoons olive oil * 1 large white onion, peeled and
chopped * 3 garlic cloves, peeled and minced * 3 carrots, peeled and
chopped * 3 stalks celery,
chopped * 1 hot red or
green chili pepper, minced * two 25 oz.
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.
OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash,
greens, etc)- quick kale (sauteed with coconut oil,
chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno /
chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for
pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (
chopped onion, garlic, lemon zest,
chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast
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)
3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions,
chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented black beans 2 teaspoons five spice powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot
chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5
green onions, cut into thirds 3 dried
chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced
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
I made Whole Foods 365 whole wheat linguine (instead of using Asian noodles) and made Barbara's Five Heap sauce - with a bit of a twist - out of: 1T crushed sesame seeds, 1 T sesame oil, 2T peanut oil heated with
chopped green onions, crushed red
peppers and ginger, 2T water, 2T soy sauce, 2T rice vinegar, 1/4 t
chili oil.
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
1 pound dried and skinless fava beans (broad beans), soaked for 24 - 48 hours 2 teaspoons cumin 1 teaspoon ground coriander cayenne
pepper or
chili pepper (optional, to taste) salt &
pepper 1 teaspoon baking soda 1 cup parsley 1 cup cilantro 2 leeks, white and
green parts 6 scallions, finely
chopped 6 garlic cloves, minced 3/4 cup sesame seeds (optional) frying oil (I used peanut oil)
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)
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.
Marinated tofu 1 pound extra firm tofu, cubed 1 tablespoon cilantro,
chopped 3 1/2 tablespoons low - sodium soy sauce 3 tablespoons rice - wine vinegar 1 teaspoon sesame oil 1/2 teaspoon black
pepper 1/2 tablespoon maple or agave syrup 1 tablespoon molasses 1 tablespoon
green onion,
chopped Vegetable mix 4 cups cooked spaghetti or rice noodles 1 cup broccoli florets,
chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts,
chopped 1/2 cup onion,
chopped 1/2 cup mushrooms, sliced 1 cup cabbage,
chopped 4 cups low - sodium vegetable broth 1 cup
chili - garlic sauce 1/2 cup
green onion,
chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or glass dish.
2 cups dried black - eyed peas (or 4 cans black - eyed peas, drained) 3 tablespoons olive or canola oil 1/2 teaspoon whole cumin seeds 1/2 teaspoon whole fennel seeds 1 medium onion,
chopped 1 cloves garlic, finely
chopped 1/2 teaspoon fresh ginger, peeled and finely
chopped 1 fresh hot
green chili,
chopped 4 tablespoons tomato purée 1 1/2 teaspoon salt 1/8 to 1/4 teaspoon cayenne
pepper, or to taste 3/4 pound (2 1/2 cups) butternut squash, peeled, seeded, and cut into 1 - inch pieces
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)
Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red
chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
chili powder1 teaspoon
pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4
green chilies cut into rounds1» piece ginger + 4 garlic cloves,
chopped finely2 sprigs curry leaves2 tomatoes,
chopped finely1 / 4th of a
green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon
pepper powderA handful to
chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with
chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
chili powder,
pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium high.
Chili Chicken Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
Chili Chicken
Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red
chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
chili powder1 teaspoon
pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4
green chilies cut into rounds1» piece ginger + 4 garlic cloves,
chopped finely2 sprigs curry leaves2 tomatoes,
chopped finely1 / 4th of a
green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon
pepper powderA handful to
chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with
chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
chili powder,
pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium high.
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!
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
2 tablespoons oil 1 sprig fresh curry leaves (also called «sweet neem», which is NOT the same as Aruvedic bitter neem) OR 1 bay leaf 1 tablespoon
chopped onion 1 clove garlic, minced 1 - inch piece stick cinnamon 1 teaspoon
chili powder 1 teaspoon curry powder teaspoon turmeric 1 teaspoon salt 1
green chili pepper,
chopped 1 ripe tomato,
chopped 1 cups blanched and cooked okara cup boiling water
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.
grated fresh ginger 1 fresh
green chili pepper, seeds removed, finely
chopped 1 cup
chopped spinach (I used frozen) 2 tablespoons ghee 1/4 teaspoon cumin seed or ground cumin (I used ground cumin but would try cumin seeds next time) 1/4 teaspoon crushed red
pepper flakes (more or less depending on your spicy heat tolerance) 1 - 2 teaspoons lemon juice
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of
chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly
chopped or mashed (see headnote for sun - dried option) sea salt and ground black
pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2
green onions, sliced 1 cup quickie vegan parmesan, divided
Place the deviled eggs on a serving platter and sprinkle them with the remaining herbs, some
chili powder or cayenne
pepper, finely
chopped greens from the spring onions and finely
chopped radishes, if desired.
Soup 1 tablespoon canola oil 1 tablespoon butter 1 medium yellow onion,
chopped 1 rib celery,
chopped 2 cloves fresh garlic, minced 4 cups chicken stock 1 red bell
pepper,
chopped 1 poblano
pepper or
green bell
pepper,
chopped 1/2 jalapeño
pepper, seeded and finely minced 1/2 teaspoon salt 1/4 teaspoon
pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon sugar 1 tablespoon
chili powder 15 ounces can tomato puree 1 tablespoon Worcestershire sauce 1 pound cooked chicken, cubed or pulled