If you're feeling adventurous, a sprinkle of sea salt mixed with
more red chili powder before eating completes the sweet - spicy - salty trifecta.
Not exact matches
Ingredients 6 ounces bacon, chopped (or
more, if you are prone to snacking) 2 medium
red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp
chili powder (i used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire roasted tomatoes 2 cups beef broth (plus
more if needed) 2 15 - ounce can kidney or pinto beans (or one of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish
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
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
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
chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
Ingredients: 2 lbs grass - fed beef tongue 3 cups water 1 - 2 Tbsp
Red Boat Fish Sauce 4 garlic cloves 2 ″ galangal root (or subbed with ginger root) 1 tsp salt 1 tsp turmeric
powder 1 tsp coriander
powder 1 tsp cumin
powder 1 tsp aleppo
chili pepper 1 tsp cloves
powder 1 tsp black pepper
powder 1 Tbsp coconut oil 1/2... Read
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3 Tablespoons olive oil 1 Large onion, chopped 2 Cloves garlic, minced or pressed through garlic press 1 Tablespoon tomato paste 1 Teaspoon ground cumin 1/4 Teaspoon kosher salt,
more to taste 1/4 Teaspoon ground black pepper Pinch of
chili powder or cayenne pepper,
more to taste 1 Quart chicken or vegetable broth 1 Cup
red lentils 1 Large carrot, peeled and diced Chopped fresh cilantro for garnish
Saute the onion in the remaining ghee now add renaming milk, mava, fennel
powder, ginger
powder,
red chili powder and cream, then add the pieces of cauliflower cook it for 2 - 3 minute
more and off the flame.
This reminds me of my
Red Curry
Powder — which has more peppers (chili powder & paprika)... ho
Powder — which has
more peppers (
chili powder & paprika)... ho
powder & paprika)... how fun!
for a
more spicy khichdi, add 1/2 tsp
red chili powder.
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)
2 cans (28 Ounce) Peaches In Syrup, Drained, Juice Reserved 1 whole Medium
Red Onion, Diced Very Fine 1 whole
Red Bell Pepper, Seeded And Diced Very Fine 1 whole Jalapeno, Seeded And Minced (include Some Seeds For Spice) 1/2 bunch Cilantro, Chopped 1/4 teaspoon
Chili Powder (
more To Taste) Dash Of Salt Juice Of 1 Lime
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
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
Quinoa Burgers 1 cup water 1/2 cup
red quinoa 1 large onion chopped 2 cups mushrooms finely chopped 1 tsp chopped garlic (
more or less) 2 tbsp ground flax 4 tbsp water 1 tsp
chili powder 1 tsp hot sauce 1/2 cup pecans, chopped finely 1/3 cup oatmeal flakes
I made a few minor changes to the sauce:
more honey to taste, added
chili pepper flakes, used rice wine vinegar instead of
red wine vinegar, and used
powdered ginger rather than fresh.
Collard Wraps with Cashew Honey Mustard by Allyson Meyler For the wraps: — 3 - 4 purple sweet potatoes — 6 large collard leaves — 3/4 tsp
chili powder — 1/4 tsp garlic
powder —
red pepper flakes (optional)-- salt / pepper — olive oil — 2 large carrots, shredded — sliced
red onion — sprouts — roasted
red pepper, sliced — 1 - 2 ripe avocados, sliced — chopped cashews For the cashew honey mustard: — 1 cup cashews (soaked for 4 hours prior) Read
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Rainbow Quinoa Bowl by Erin Yeschin INGREDIENTS: Roasted Sweet & Purple Potatoes: 1 large sweet potato, peel and diced 6 small purple potatoes, peeled and diced 2 tsp extra virgin olive oil 1/2 tsp
chili powder 1/4 tsp cumin 1/4 tsp kosher salt 1/4 tsp
red pepper flakes Quinoa: 1 cup quinoa 2 cups veggie broth 1/2 tsp kosher salt, divided 1/2 tsp
chili powder 1/2 tsp cumin 1/4 tsp garlic
powder Juice of half a lime 2 tablespoon cilantro, chopped Raw Additions: 1 cup black beans, rinsed and drainedRead
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As a final touch pour a simple tadka of ghee and a pinch of hing (asofoetida) and
more Kashmiri
red chili powder if desired.
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon
chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large
red or orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add
more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon
chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small
red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium
red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed
red pepper flakes (or
more depending on level of desired spiciness)
2 (15 - ounce) cans chickpeas, rinsed and drained 2 tablespoons water, plus
more if needed 3/4 cup chopped onion 1 cup minced zucchini and / or bell pepper 2 teaspoons
chili powder 2 teaspoons ground cumin 2 teaspoons smoked paprika 1 teaspoon garlic
powder 1 teaspoon dried oregano 1/4 teaspoon allspice 1/4 teaspoon crushed
red pepper flakes (or fresh minced
chili pepper, to taste, see Note) 3/4 teaspoon sea salt 3 tablespoons freshly squeezed lime juice 1 teaspoon molasses