Grind them up to make your own
jalapeno pepper powder, which is like cayenne powder, or keep them whole and use them as you might use a sun dried tomato.
Not exact matches
Spicy Mexican Burgers 1 pound ground beef 1 teaspoon cumin 1 tablespoon chili
powder 1/4 cup chopped cilantro 4 slices Pepperjack cheese sliced red onion
jalapeno peppers sliced avocado 4 hamburger rolls
Tonight I made quinoa tacos by using 1 cup quinoa, 1 cup corn, 1 cup organic vegetable stock, 1/2 of a
jalapeno, diced onion, 3 garlic cloves, 1 can organic black beans, 1 can fire roasted tomatoes, and cumin / chili
powder / salt /
pepper / turmeric to taste.
1 sweet potato, very thinly sliced 1 teaspoon Olive Oil Dash of cayenne
pepper Dash of chili
powder 3 mini sweet red and / or orange
peppers, sliced 1/4 white onion, sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped
jalapenos 1/3 avocado, cubed 1 teaspoon chopped fresh cilantro
This recipe calls for bell
peppers, black beans, cannellini beans, red kidney beans, spring onions (scallions),
jalapeno, balsamic vinegar, lime juice, chili
powder and smoked paprika.
1 tablespoon olive oil 1 pound 93 % lean ground beef 2 medium onions, diced 8 cloves garlic, minced 1/3 cup chili
powder 1 tablespoon ground cumin 2 bell
peppers, diced 8 ounces cremini mushrooms, chopped 16 ounces tomato sauce 2 (15 - ounce) cans diced tomatoes 2 (15 - ounce) cans kidney beans, drained and rinsed 1
jalapeno, seeds removed and minced (optional)
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 1/2 cups sliced okra rounds 1
jalapeno, minced 1/2 cup diced red
pepper 1 clove garlic, minced 1 cup yellow cornmeal 1 teaspoon baking
powder 1/2 teaspoon salt 1 egg 1/2 cup water Salt and
pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cilantro
can canned tomatoes / 4 T vegetable oil / 1 onion, chopped, 8 cloves of garlic, peeled and left whole / 1, 3 - inch piece of lemon grass, left whole / 3 medium carrots, cubed / 1 sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2 small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or cabbage, shredded / 2 — 3 t curry
powder or 1/2 t red or green Thai curry paste, 2 t salt (to taste), 1/2 t
pepper, plus other optional spices: 2 t turmeric, 1/2 t red
pepper flakes or 2 t finely chopped
jalapeno / 1, 12 oz.
To a 6 - quart slow cooker add 2, 15oz cans Mrs. Grimes Black Beans that have been drained and rinsed, 2 chopped bell
peppers, 1 — 2 minced
jalapeno peppers (1 is mild enough for Cameron to eat,) 1/2 chopped yellow onion, 3 minced garlic cloves, 1 cup salsa, 2-1/2 cups chicken broth, and herbs and spices including chili
powder, cumin, salt, and dried oregano.
Stir in pumpkin puree, stock,
jalapenos, chili
powder, nutmeg and check if it needs more salt and
pepper.
Ingredients: Corn Tortilla (Corn Flour, Water), Water, Texturized Soy Flour, Soy Protein, Black Beans, Onion, Mushroom, Chipotle
Peppers (Red
Jalapeno Peppers, Garlic, Salt, Soybean Oil, Sugar, Tomato Paste, Vinegar, Water), Oregano, Chili, Cumin, Thyme, Paprika, Cayenne Pepper, Garlic
Powder, Soy Flour, Rice Starch, Yeast Extract, Salt, Expeller Pressed Canola Oil.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle
pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano
peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled
jalapeno juice from jar 1/4 cup chopped pickled
jalapenos 1 tsp cumin 1/2 tsp garlic
powder 1/2 tsp onion
powder Preheat grill to medium heat.
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)
After the first time I made it, I wished it had a bit more spice so I have added 1/2 fresh
jalapeno pepper (with the bell
peppers) and about 1 extra tbsp of chili
powder to give it a bit more heat and it is perfect.
1/4 cup sliced
jalapeno chillies (from a can or jar) 1 tbsp mild chili
powder 1/4 tsp cayenne Kosher salt and freshly ground black
pepper 2 tbsp grapeseed oil 2 tomatoes, diced, or 1 cup drained, canned crushed tomatoes 2 cups frozen corn kernels, thawed (Note: I left this out.
12 ounces Gulf Coast Blue Crab meat 3 1/2 cups corn kernels cut from about 6 medium ears of corn 2 tablespoons unsalted butter or olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1
jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili
powder 1 lime, zest half and squeeze the whole lime for juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT
pepper, freshly ground
And made a loaf of
jalapeno cheddar bread, added some crushed rosemary, garlic
powder, crushed red
pepper, Italian seasoning and some Simply Salad seasoning.
1 tsp neutral oil (olive oil or refined coconut oil) 1 package of extra firm tofu, drained and crumbled (no need to press) 3 shallots diced or 1/4 cup of a yellow onion, diced 2 - 3 cloves of garlic, minced 1 small zucchini, cubed or 1/3 of a medium zucchini 1 small bell
pepper or 1/2 of a large, diced 1 cup of black beans, drained and rinsed 1/2
jalapeno, diced (seeded for less heat if you prefer) 1/2 tsp of turmeric
powder 1/3 tsp of smoked paprika 1/4 tsp chili
powder 1 tbl of water
1 onion, diced 3 cloves garlic, minced 1 1/2 tbsp olive oil 1
jalapeno, finely chopped (seeds and veins removed) 2 tsp chili
powder 1/2 tsp cumin 1 tsp garlic
powder 3 heaping tbsp tomato paste 3 soft plum tomatoes, chopped 2 tbsp brown sugar 1 can kidney beans, drained and rinsed 1 can pinto or black beans, drained and rinsed 1 cup veggie stock or water salt and
pepper, to taste
1 Tbsp Dijon or grainy mustard 1/2 Tbsp honey 1/2 Tbsp chili
powder Salt and black
pepper to taste 1 lb pork tenderloin 4 slices pineapple (1/2» thick), core removed 1/4 -1 / 2
jalapeno pepper, minced 2 - 3 Tablespoons apricot or peach jam
She cut out a bunch of the mayonnaise (you can always remove it completely if you like — I do) and replaced it with tasty ingredients like California Avocados, Dijon mustard, capers, cumin,
jalapeno peppers and chile
powder.
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
ingredients ROASTED CHICKEN AND PIMENTO MAC AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1
jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard
powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black
pepper (to taste)
(Mangoes,
jalapenos, red
pepper, onion, lime juice and cilantro with cumin
powder and salt)
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano
pepper, chopped 1 red bell
pepper, chopped 4
jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili
powder (I used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne
pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black
pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro
The grouper was dusted in blackening spices (chili
powder, turmeric, garlic, cumin, chili flakes, oregano, onion, coriander, salt and
pepper), pan seared, and served with black bean corn mango salsa, guac, warm tortillas, and some garnishes of
jalapeno, cilantro, radishes, and lime.
Hi Lisa, can I substitute the 2 chipotle
peppers in adobo sauce, chopped with a
jalapeno and chili
powder?
tempeh olive oil (to sautee) 2 cloves garlic, minced 1 rib celery, diced 1/2 of a red onion, diced 1 small
jalapeno pepper, seeded, diced 2 tb tomato paste 1 tb apple cider vinegar 1 tsp maple syrup 1/4 to 1/2 tsp ancho chili
powder (to taste for spice level) 1/8 tsp cayenne
pepper 1 tsp ground cumin 1/2 tsp dried oregano freshly ground
pepper & salt, to taste
1 box of Smiling Hara tempeh (any flavor you wish), cubed 1 bell
pepper, any color, washed and diced 3 cloves of garlic, minced 1/3 cup of shredded carrots 1
jalapeno, diced (optional) 2 tablespoons of liquid aminos or coconut aminos 1 teaspoon of ground cumin 1/2 teaspoon of smoked chili
powder Coconut oil
While Taco Bell's chipotle sauce is flavored with seasonings such as onion
powder, garlic
powder, paprika, and cumin, their Baja sauce is made with onion, red bell
pepper,
jalapeno, and lime juice.
1 large onion, chopped 1 medium sweet red
pepper, chopped 2 tablespoons Earth Balance margarine 2 cups fresh or thawed frozen corn 1
jalapeno pepper, seeded and chopped 2 garlic cloves, minced 2 teaspoons chili
powder 2 14-1/2 ounce cans vegetable broth 1 15 - ounce can solid - pack pumpkin (not pumpkin pie filling) Salt to taste Dash of cayenne
pepper 2 tablespoons lime juice In a large saucepan, sauté the onion and red
pepper in the margarine until almost tender.
12
jalapeno peppers, halved lengthwise and seeded 6 oz cream cheese, at room temperature 4 oz cheddar cheese, shredded 1/4 tsp garlic
powder 1/2 cup plain bread crumbs
My wife is vegetarian so I will try this with Morningstar Farms crumbles instead of the beef — sauteed in chopped onions and garlic and a diced
jalapeno peppper — and substitute 1 T Chili
powder, 1 t cumin, and 1 t paprika, dash of salt and fresh ground
pepper with a cup of vegetable broth for the taco seasoning.
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
Add the shrimp
powder, toasted chickpea flour,
Jalapeno pepper, salt, peanuts, shallots and cilantro and toss.
Plus I may add about a 1/2 c of crushed tortilla chips.Other adjustments / additions I did was using 2 egg whites instead of the egg substitute, I added about a 1/2 t. chili
powder, 1
jalapeno, and some jarred roasted red
peppers (both to the bread mix and to the chicken).
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!
Category Appetizers, Dairy Free, Egg Free, GAPS, Gluten Free, Grain Free, Kid - Friendly, Main Dishes, Paleo, Refined Sugar Free · Tags beef, bell
pepper, cheese, chili
powder, cumin, garlic, ground beef,
jalapeno, mexican, onion, oregano, smoked paprika, squash, taco, tomato paste, zucchini, zucchini boats
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)
Sweet potatoes, lime juice, cilantro, black beans, roasted red
peppers and some spice and smokiness from
jalapenos, cumin & chili
powder.
* 1 pound carrots, coarsely grated * 3 Tablespoons lime juice * 1 Tablespoon fish sauce * 1 Tablespoon dried shrimp
powder * 1 Tablespoon toasted chickpea flour * 1
Jalapeno pepper, seeded and minced * 1 teaspoon salt * 1/4 chopped toasted peanuts * 1/4 golden crispy shallots * 1/2 cup chopped cilantro
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)
1 large ripe tomato, peeled seeded and chopped (about 1 cup) 1 clove garlic Juice of 1 lime 1
jalapeno pepper, seeded and roughly chopped 1/3 cup extra virgin olive oil 1/2 teaspoon chili
powder (ancho if you have it) 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black
pepper 5 cups peeled, cubed sweet potatoes (about 2 pounds of sweet potatoes) 1 1/2 tablespoons extra virgin olive oil 3 cups black - eyed peas (cooked from 1 1/4 cups dried, or use two cans, rinsed and drained) 1/2 cup chopped cilantro 1/2 cup minced red onion 1 teaspoon lime zest
In a seperate small bowl, whisk together olive oil, lime juice, salt, black
pepper, garlic
powder, chili
powder, cumin, and diced
jalapeno.
2 sweet potatoes, peeled and cubed 1 red
pepper, cubed 1 red onion, cubed 2
jalapenos, diced 1 t. cumin 1 t. chili
powder Salt and
pepper 2 t. olive oil 1 can black beans, drained and rinsed Handful chopped cilantro Squeeze of lime Whole Wheat Tortillas or Wraps Nonstick olive oil spray Foil
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion
powder 1 teaspoon garlic
powder sea salt & ground black
pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small
jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black
pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black
pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.
1/2 tablespoon olive oil 1/2 yellow onion, chopped 1/2
jalapeno pepper, seeded and chopped 2 cloves garlic, minced One 15 - ounce can black beans, rinsed and drained 1 cup vegetable stock One 10 - ounce can diced tomatoes 1/2 teaspoons ground cumin 1/2 teaspoon chili
powder 1/2 teaspoon ground cayenne 1/4 teaspoon crushed red
peppers 1 cup plain soy yogurt Chopped cilantro for garnish
1/2 cup water 1/4 cup diced yellow onion 3 garlic cloves, pressed or minced 1/2 teaspoon seeded and diced
jalapeno pepper 1 (15 - ounce) can pinto beans, drained and rinsed well, or 1 1/2 cups cooked 1 teaspoon chili
powder 3/4 teaspoon ground cumin 1/4 teaspoon sea salt, or to taste 1/8 teaspoon freshly ground black
pepper 1/8 teaspoon chipotle chile
powder (optional) 1 teaspoon wheat - free tamari or other soy sauce (optional) 1 tablespoon finely chopped fresh cilantro
ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry
powder 1 teaspoon cayenne
pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell
peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black
pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1
jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry
powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell
pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell
pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black
pepper (to taste)