Then the addition of flavorful ground turmeric, ground cumin, coriander and a
pinch of chili powder make the vegetables come alive.
I also would take a way a little
bit of the chili powder, I couldn't believe the recipe called for three tablespoons!
Add the whole wheat flour, tomato paste, vegetable broth, and the spice
blend of chili powder, oregano and garlic powder.
I felt the 4
tbsp of chili powder sounded a bit much so I added 1 tbsp instead and it was the perfect amount of heat for us.
Couple notes for anyone who cares — I added some extra broth, with organic frozen chopped kale and a
sprinkle of chili powder during the last step.
Add chicken slices and immediately add half of cumin,
half of chili powder and half the amount of salt.
For the seasonings, I used turmeric on the cauliflower and a
combo of chili powder and cumin on the sweet potatoes.
This chili does have a little bit of heat because it does have so much, but to me, chili needs a
ton of chili powder.
Feel free to add a
dash of chili powder (chipotle or regular) on top of the sour cream for a bit of style.
That's the concept here and she pulls it off nicely with organic salsa, chicken breast, a
bit of chili powder, and an onion.
I'm not entirely sure I understand your question, but you can use whatever
kind of chili powder you like.
(I have a small kid so I only add a pinch
of the chili powder as she's not crazy about spicy foods) however, I do like the chili powder in this recipe and have created the first few burgers with just a pinch, then added the extra for the rest.)