Not exact matches
2 tablespoons butter 2 tablespoons vegetable oil 1/4 pound bacon, chopped 1 onion, chopped 1 bell pepper,
seeds and stem removed, chopped 2 tomatoes, chopped 2 cloves
garlic, minced 1 pound calabaza, peeled and
diced 2 tablespoons Ceylon Dark Curry Powder, recipe here 1/4 teaspoon ground cloves 1/2 cup water 2 cups half and half Chopped Italian parsley for garnish
2 pounds lean pork,
diced 1/4 cup butter 1 cup chopped cabbage 2 onions, chopped 1 green (or slightly ripe) mango, sliced 1 cup white wine or coconut milk (see recipe, here) 2 tablespoons Ceylon Dark Curry Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves
garlic, crushed 1 habanero chile,
seeds and stem removed, minced 2 medium eggplants, peeled and chopped 2 chayotes, peeled and chopped (or substitute hubbard squash) 1 cup cooked navy beans
3 tbsp extra virgin coconut oil 4
garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard
seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small
dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea salt
3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and
diced 2 small green chiles, such as serrano,
seeds and stems removed, chopped 2 onions, coarsely chopped 4 cloves
garlic 2 teaspoons chopped ginger 1 teaspoon ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1 cup beer (or substitute water) 1/4 cup dry white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon ground cardamom 1/8 cup chopped cilantro
1 tablespoons olive oil 1 small yellow onion,
diced 1 red bell pepper,
diced 1 jalapeno pepper,
seeded and sliced (keeps
seeds if you want more heat) 3 cloves
garlic
2 tablespoons olive oil 1 medium leek,
diced 2 cloves
garlic, minced 1 pound (450 g) red kuri squash,
seeded, peeled and
diced 1 medium Bartlett pear, peeled, cored and
diced 1 medium Yukon gold potato, peeled and
diced 1/2 teaspoon ground coriander 2 cups (500 ml) chicken stock 1/3 cup (85 ml) unsweetened coconut milk 1 1/4 teaspoon fine sea salt (or to taste)
1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely
diced 1/2 to 1 habanero pepper,
seeded and minced 3 cloves
garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
Ingredients: Organic pasta (organic semolina flour, organic whole wheat flour, water), organic tomato puree, organic
diced tomatoes, organic zucchini, filtered water, part - skim mozzarella and parmesan cheeses (pasteurized part - skim milk, culture, salt, enzymes [without animal enzymes or rennet]-RRB-, ricotta cheese (pasteurized whey, pasteurized milk, vinegar, salt), organic spinach, cottage cheese (Fresh cultured milk, cream, nonfat dry milk, salt guar gum, carrageenan, locust bean gum, citric acid), organic onions, organic carrots, organic mushrooms, organic green onions, extra virgin olive oil, organic cane sugar, organic red wine vinegar, balsamic vinegar, organic
garlic, grain vinegar, ground mustard
seeds, spices, black pepper
2 cups
diced seedless watermelon 3/4 cup finely
diced sweet onion 3/4 cup canned black beans, rinsed and drained 2 jalapeno peppers,
seeded and finely
diced 1/4 cup minced fresh cilantro Juice from 1/2 a lime 2 teaspoons brown sugar, packed 1
garlic clove, minced 1/2 teaspoon salt Tortilla chips
1/4 lb of red chilies,
seeded and
diced 1 habanero (optional — or a more mild chili if you prefer),
seeded and
diced 1 medium sized red pepper,
seeded and
diced 5 cloves of
garlic, sliced 1 tablespoon of grapeseed or sunflower oil
3 - 4 boneless, skinless chicken breasts Salt and pepper 1 cup honey 1/2 cup soy sauce 1/2 cup
diced onion 1/4 cup ketchup 2 tablespoons olive oil 2 cloves
garlic, minced 1/4 teaspoon red pepper flakes 2 teaspoons cornstarch dissolved in 3 Tablespoons water Sesame
seeds
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely
diced 1 red bell pepper, core and
seeds removed, finely
diced 1 yellow bell pepper, core and
seeds removed, finely
diced 2 tablespoons grape
seed oil 3
garlic cloves, chopped or pressed through a
garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
Pulse cilantro leaves, cashews,
garlic, fresh ginger, lime juice, lime zest,
diced Thai chili pepper, and soy sauce or coconut aminos in a food processor; drizzle in toasted sesame
seed oil or neutral tasting oil while the motor is running.
about 10 fresh tomatoes, peeled and
seeded or one 28 - ounce can 1 tbsp olive oil 1 small white onion,
diced 1 - 2
garlic cloves 1 1/2 tsp Italian Seasoning salt and pepper
8 Roma (plum) tomatoes,
seeded and
diced 1 cup sun - dried tomatoes packed in olive oil, drained and chopped 3 cloves
garlic, minced 2 Tbsp.
8 ounces fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced
garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each salt and pepper 1 ball prepared pizza dough 1/3 cup tomato sauce 1/3 cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2 cups) 1 plum tomato,
seeded and
diced 1/2 small red onion, very thinly sliced 1/2 cup shredded lettuce 1/4 cup light mayonnaise 2 tablespoon yellow mustard
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)
I saute a
diced onion & a cup or so of celery, incl leaves, in grape
seed oil, add
garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup
diced ham, & the greens and cook it slow in the oven and eat it over rice, for two days.
1 onion, fine
diced 5 cloves of
garlic, minced olive oil 6 slices of smoky bacon 1 lb pork shoulder, large cubes 1 cup dried black beans, soaked overnight chorizo sausage links, sliced 3 bay leaves dried chili flake to taste, optional 1 TBL coriander
seeds, toasted and then finely ground enough water or stock to cover rice vinegar to serve
For the mint + pistachio chutney: 1/4 cup of pistachios, shelled 1/2 teaspoon of coriander
seeds 1 1/2 cups of mint (loosely packed) 1 clove of
garlic 1/4 cup of onions,
diced 1/2 teaspoon of lemon zest 1 small, mild green chili (
seeds removed) 1/2 teaspoon of salt 2 - 3 tablespoons of grapeseed oil (or any neutral oil)
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium red bell pepper, chopped 1 medium jalapeno pepper,
seeded and finely chopped 2 cloves
garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces)
diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
Nectarine Avocado Salsa Ingredients: • 2 cups finely
diced nectarines (2 to 3) • 1/2 cup chopped red bell pepper • 1/4 cup minced red onion • 2 tablespoons minced fresh cilantro • 1 1/2 tablespoons fresh lime juice • 1 tablespoon minced
seeded jalapeño pepper • 1 teaspoon minced
garlic • 1/4 teaspoon kosher salt • 1 avocado,
diced
• 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
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or
diced (optional) 2 cloves
garlic, finely chopped or minced (optional) 10 — 12 fenugreek
seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes,
diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
Ingredients: 2 15 ounce cans chickpeas, drained and rinsed 2
garlic cloves, smashed and chopped 1 onion, chopped 1 jalapeno pepper,
seeded and chopped 1 inch knob ginger, peeled and chopped 1 15 ounce can
diced tomatoes 3 tablespoons tomato paste 1/2 lemon 1 tablespoon coriander 1 teaspoon cumin 1/2 teaspoon sea salt 1 teaspoon garam masala 1/4 teaspoon cayenne pepper 1 teaspoon tumeric 2 tablespoons butter Sour cream, garnish Cilantro, garnish
2 tbsp olive oil 1 medium yellow onion,
diced 1 red pepper,
diced (without
seeds) 1 small zucchini,
diced 3 cloves
garlic, minced 1 14 oz can
diced tomatoes with green chilis 1 14 oz can tomato sauce 1 14 oz can black beans, drained and rinsed 1 cup dry green lentils 14 oz water 4 oz salsa 1 tbsp chili powder 1 tsp cumin
2 Large heirloom tomatoes, water and
seeds removed and
diced into 1/2 inch pieces 2 Oranges, peeled and
diced into 1/2 inch pieces 1 Avocado, peeled and
diced inot 1/2 inch pieces 1 Lime, juiced 1
Garlic clove, finely minced 2 Tablespoons chopped Cilantro 1/2 a jalapeno, finely minced salt to taste
Ingredients: 1 roma tomatoes —
seeded & chopped into cubes 1/2 red bell peppers — chopped and
diced 1/2 cucumber —
seeded &
diced 1/2 ripe mango — cut into cubes 1/2 white onions - chopped into small pieces 2 - 3 lime wedges 1 - 3 pieces of canned pineapple — chopped into cubes 1 - 2 Tbsp canned pineapple juice 1 - 2 cilantro - chopped (I didn't have any so I skipped this one) Salt, black pepper, dash of cumin, dash of
garlic powder according to taste (I didn't quite measure these).
2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander
seed 1 tablespoon cumin
seed 2 tablespoons olive oil 1 large yellow onion, finely
diced 4 large cloves
garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable oil for frying, such as sunflower
Sofrito 4 + tablespoons Spanish extra virgin olive oil 1 cup onions,
diced small 1 large red bell pepper, cored,
seeded & cut into thin strips 1 large green bell pepper, cored,
seeded & cut into thin strips 2 tablespoons
garlic, minced 1 15 oz.
What's in it: 2 Tablespoons olive oil 5 cloves of
garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper,
seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans
diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3
garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including
seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added
diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
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.
1 - 2 cups of brown rice (you'll have extra) 1/2 head broccoli 1 cup chickpeas 1/2 purple onion,
diced 1 grated carrot 1 clove
garlic 1/4 cup ground flaxseeds 1/4 cup hemp
seeds 1 avocado 1/2 cup
diced oil - cured olives Sea salt or Bragg's to taste (olives are salty so go easy) 1 tablespoon olive oil or flax oil (optional) Dash of cayenne
Ingredients: — 4 cups corn kernels (I used frozen)-- 1 medium sized red bell pepper,
diced — 2 medium tomatoes, chopped and
seeded — 1 4 - ounce can chopped mild green chilies — 1/3 cup chopped red onion — 1 tsp fresh jalapeno, finely minced — 2 tbsp fresh lime juice — 2
garlic cloves, minced — 2 tbsp fresh cilantro, finely chopped — 1/2 tsp ground cumin — 1 tsp salt — 1/4 tsp black pepper
spice paste: 3 lemongrass stems, finely sliced, white part only 2 - 4 red chilis, to taste 1/2 red onion, rough chopped 4
garlic cloves,
diced 1 ″ piece of fresh ginger, peeled & sliced 1/2 cup grape
seed oil 2 tsp shrimp paste 1 tsp ground turmeric 1 tsp sweet paprika
1 + 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons coconut oil 1 + 1/2 tablespoons freshly grated ginger 3 cloves
garlic, grated 1 large red onion,
diced 3 medium sweet potatoes, about 5 cups peeled and chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame
seeds Fresh cilantro + lime for serving
The Peanut Sauce: 1/2 cup red chilli paste (or red chillis pureed with water) 1/4 cup peanut oil 5 cloves
garlic, peeled and minced 3 shallots, peeled and minced 3 pieces lemon grass, minced 3 large pieces ginger, peeled and minced 2 tablespoons poppy
seeds 4 tablespoons minced cashews 1/4 cup minced peanuts 1 teaspoon tamarind paste (optional) 2 teaspoons sugar
Diced cucumbers and onions for garnish
2 tbsp ghee, coconut or olive oil 1 tsp cumin
seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4
garlic cloves 1 large red onion,
diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt & pepper, to taste
4 jalapeños, stems and
seeds removed, chopped 1 3 - pound chicken, cut in pieces 1 large onion, chopped 1 stalk of celery, chopped 2 carrots, peeled and
diced 1 clove
garlic, chopped 1 teaspoon ground cumin 1 quart water 2 cups half and half 1 or 2 jalapeños, stems and
seeds removed, finely chopped for garnish
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
ground cinnamon 1/2 c. water 2 T. tomato paste 2 T. red - wine vinegar 2 c. onion,
diced 2 c. peppers, banana shaped, chopped,
seeded, 1 c. corn, frozen, thawed 1/2 c. olives, green, pitted, sliced 5
garlic clove, minced 28 oz.
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
Ingredients: 1 onion, chopped 1/4 cup olive oil 2 carrots,
diced 2 stalks celery, chopped 2 cloves
garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin
seed 1 bay leaf 2 cups dry lentils 8 cups water 2 tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat oil over medium heat.
1 cup frozen corn 1/2 cup black beans, optional * 1 4.5 ounce can chopped green chilies 1/4 cup canned
diced tomatoes or salsa 1 tsp cumin 1/2 tsp paprika 1/4 tsp cayenne red pepper 4 ounces (1 cup) grated Monterey Jack cheese, divided kosher salt and black pepper 4 large bell peppers, halved lengthwise, ribs and
seeds removed ** 1/2 cup light sour cream or light greek yogurt 1 clove
garlic, minced or pressed Juice from 1/2 lime salsa, for serving
ingredients GRILLED CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1
garlic clove, minced 1 jalapeno,
seed and ribs removed, minced zest and juice of 3 limes 1/2 cup extra-virgin olive oil 1 ripe avocado, halved, pitted, peeled,
diced 1 cup halved cherry tomatoes 6 scallions, thinly sliced 3/4 cup finely chopped fresh cilantro leaves freshly ground black pepper
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
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
2 cloves
garlic, minced 1 tablespoon minced
garlic 1 Scotch bonnet chile, stem and
seeds removed, minced or substitute 2 fresh cayenne chiles 1 to 2 tablespoons vegetable oil 1 onion,
diced 3 tablespoons curry powder 1 teaspoon dried thyme 1/2 teaspoon ground cloves 1/2 teaspoon ground black pepper 1/4 teaspoon salt 3 cups cooked, peeled,
diced potato 2 cups water 2 tablespoons tamarind paste dissolved in 1/4 cup water (optional) 1 15 - ounce can garbanzo beans, drained Vegetable oil for frying
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