Chipotle Aioli 2 cups mayonnaise 1
tablespoon chipotle peppers in adobo, seeded and pureed 1 teaspoon honey
Not exact matches
4 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3
chipotle chiles in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black
pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3
tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
INGREDIENTS 3 egg yolks 1/2 clove garlic 1/2 tsp
chipotle powder 1 / 2T maple (optional) 1 / 2T dijon Juice half lemon 3
tablespoons roasted red
peppers S and P 2/3 cup avocado...
Burgers -1 pound of ground beef (I bought 83 % lean, 17 % fat)-1 large
chipotle pepper, finely chopped, about a
tablespoon of reserved adobo sauce -1 / 2 tsp cumin -1 / 2 tsp garlic powder -1 / 2 tsp each salt &
pepper -
Pepper jack cheese - Red onion, thinly sliced into rings -3 jalapeños, sliced - honey - Slider buns
Ingredients
Chipotle Cream: -2 large
chipotle peppers in adobo sauce, finely chopped, plus 3
tablespoons of adobo sauce -1 garlic clove, minced -1 / 2 cup of sour cream -1 / 3 cup of mayo
In a small bowl, whisk together the oil, 1
tablespoon chipotle, half of the lime zest, half of the lime juice, 1 teaspoon salt, 1/2 teaspoon black
pepper, oregano, onion powder, cumin, garlic powder, and cayenne.
2
tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1
chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2
tablespoons fresh lemon juice, or to taste
1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground nutmeg Dash of
chipotle chili
pepper 1 3/4 cups raw pepitas 2 cups sugar 1/3 cup light corn syrup 1/2 cup water 1 teaspoon baking soda 4
tablespoons butter 1 1/4 teaspoons sea salt, plus more for sprinkling
1 large onion, diced 2 - 4 cloves garlic, diced 2
tablespoons chipotle in adobo sauce, blended 1 green bell
pepper, diced 1 - 3 jalapenos, diced 1
tablespoon cumin 1 teaspoon oregano 1 bay leaf salt &
pepper, to taste 4 15 - oz canned black beans, rinsed and drained 4 cups of chicken stock 1 15 - oz canned tomatoes, diced 1 cup corn 1/2 cup cilantro, chopped 1 - 2 limes, juiced
In a medium sauce pot combine the orange juice, balsamic vinegar, honey, tomato paste, minced
chipotle chiles + 1
tablespoon of the adobo sauce, cumin, olive oil and a pinch of salt and
pepper.
6 cups chopped watermelon (1 - inch cubes) 1/2 cup water or coconut water 1/4 cup freshly squeezed lime juice 1/2 teaspoon seeded and diced jalapeño
pepper 1/2 teaspoon chili powder or Mexican spice Mix (page xx) 1/4 teaspoon
chipotle chile powder Pinch of sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1
tablespoon plus 1 teaspoon finely chopped fresh cilantro
Ingredient Substitution: If you don't have all the dried
peppers on hand, just substitute 3
tablespoons of regular chili powder for the ground pasilla,
chipotle, and New Mexico chili
peppers.
Ingredients honey
chipotle chicken 1 pound boneless, skinless chicken breasts Sprinkle of salt and
pepper 1/4 cup olive oil 3
tablespoons adobo sauce, from a can of
chipotles in adobo 2
tablespoons honey 2
tablespoon dijon mustard 2
tablespoons chopped fresh cilantro 4 garlic cloves, minced
2
tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks of celery, diced 2 medium carrots, diced 2 chopped
chipotle pepper in adobo sauce (1/4 c.) 1 - 2
tablespoons chili powder 1 1/2 teaspoons fine grain sea salt, or to taste 1 pound of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can of whole tomatoes in juice 3 1/2 cups water / broth 1/3 cup Kahlua or other coffee liqueur
2
tablespoons extra-virgin olive oil 3
tablespoons hot pimentón or substitute New Mexico chile powder and
chipotle chile powder in equal proportions 2
tablespoons chopped fresh flat - leaf parsley Salt and freshly ground black
pepper 4 tuna steaks, 1 - inch thick 1 cup chopped red onion 6 cloves garlic, minced 2 medium tomatoes, chopped 2 red bell
peppers, roasted, peeled, stems and seeds removed, and chopped 1/2 cup minced green olives Garnish: Flat - leaf parsley
3/4 cup of light brown sugar 2
tablespoons of salt (I used Lo Salt reduced sodium alternative) 1
tablespoon of
chipotle chili powder 1
tablespoon of smoked paprika 1
tablespoon of garlic powder 2 teaspoons of ground cumin 1/2 teaspoon of cayenne
pepper 1/2 teaspoon thyme 1/2 teaspoon of ground cinnamon
Ingredients: For the meatballs: 1 pound ground chicken breast 1 3/4 cups grated zucchini (roughly 1 7 - to 8 - inch zucchini grated on the large holes of a box grater) 2 garlic cloves, grated or finely minced 1
chipotle pepper canned in adobo 2 teaspoons adobo sauce from the
chipotle can 1/2 teaspoon ground cumin 1 teaspoon kosher salt 2
tablespoons white chia seeds (I like white chia seeds for aesthetic purposes, but black will also work!)
2
Tablespoons organic dark roast chili powder 1
Tablespoon organic apple cider vinegar 1
Tablespoon water 1
Tablespoon organic agave nectar 2 teaspoons organic red
pepper flakes 2 teaspoons organic minced garlic or 1 teaspoon garlic powder 1/2 teaspoon organic
chipotle powder 1/2 teaspoon salt Mix together all the ingredients and store in a jar, refrigerated.
1 small red onion, diced 1
tablespoon of olive oil 2 roasted poblano
pepper, sliced 2 cloves of garlic, minced 15 oz jar of salsa 2 tsp of smoked paprika 1 tsp of
chipotle pepper 1.5 cups of green French lentils 2 cups of vegetable stock Optional toppings: sliced jalapeños, cilantro leaves or green onions
3 pounds beef brisket 1 teaspoon kosher salt 1 teaspoon black
pepper 2
tablespoons vegetable oil 5 garlic cloves, peeled and smashed 1 white onion, halved and thinly sliced 1
tablespoon chili powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4 cup apple cider vinegar 1-1/2 cups water 1 - 14.5 ounce can whole peeled tomatoes with their juices 2 whole canned
chipotle chiles en adobo 2 bay leaves 3
tablespoons molasses 8 - 10 corn tortillas for serving Pickled red onions for serving, recipe follows
Ingredients: 1 rasher bacon (8 ounces) 1 pound cavatappi pasta 1/2 cup unsalted butter 1/2 cup flour 2 1/2 cups 2 % milk 1/2 cup half and half 3 cups shredded cheddar cheese, divided (I like to use a blend of mild and half sharp cheddar, but it's up to you) 4 slices American cheese 3
chipotle peppers in adobo, chopped 2
tablespoons adobo (from the
chipotle pepper can) 2 oz barbecue flavored Pop Chips (or barbecue potato chips of your choice), crushed
In a dry saucepan, add the ancho chili, 1 teaspoon dried oregano, 1 teaspoon ground cumin and 1/2
tablespoon ground
chipotle pepper.
2
tablespoons coconut oil 1/2 large onion, diced 1 large carrot, diced 1 celery stalk, diced 1 can coconut milk (not low - fat) 3 cups homemade fish stock 1 - 2 dried
chipotle pepper or 2
tablespoons paprika (or to taste) 1 sweet potato, coarsely chopped (about 2 cups) 1 small butternut squash, peeled, seeded, and coarsely chopped (about 4 cups) 1 1/2 pounds skinless salmon fillets, cut into 1 - inch cubes 2
tablespoons fresh dill, minced Sea salt and freshly ground black
pepper to taste
2
tablespoons minced roasted
chipotle peppers (available canned in adobo sauce) 6
tablespoons plant - based mayo 6 multi-grain tortillas 6 ounces hummus, roasted red
pepper flavor if available 11 ounces Tofurky ® hickory smoked deli slices 1 head Romaine lettuce, cut chiffonade 3 tomatoes, sliced thin
2 medium sized tomatoes 8 mini
peppers or you can use one large bell
pepper — diced 1/4 of a large yellow onion diced Olive oil 4 green onions, diced 1/3 cup of black beans, rinsed and drained Juice from 2 limes 2 teaspoons of ground cumin 1 teaspoon of smoked paprika Salt and
pepper 2
tablespoons of Bragg's Apple Cider Vinegar Smoked
chipotle Tabasco sauce — use as much as you prefer but it gives the dish a nice smoky flavor 1 handful cilantro leaves, washed
1 white onion, peeled and halved 1 jalapeno
pepper 1 serrano
pepper 45 ounces unsalted cooked white beans, drained and rinsed (about 5 cups) 1
chipotle chili
pepper, canned in adobo sauce + 2 teaspoons sauce 2
tablespoons all - purpose flour 4 cups organic, unsalted chicken stock 6 teaspoons olive oil (or other oil) 10 garlic cloves, minced 1 teaspoon dried oregano 1 teaspoon ground coriander 1
tablespoon ground cumin 1 lb.
1 1/2
tablespoons olive oil 1/2 cup yellow onion, finely diced 1/4 teaspoon salt 4 garlic cloves, minced 1/2 teaspoon ground cumin 1/4 teaspoon dried thyme 1/2 teaspoon dried Mexican oregano 1/4 teaspoon freshly ground black
pepper 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 teaspoon ground coriander 1/2 teaspoon paprika 1/2 teaspoon
chipotle chili powder 1 teaspoon chili powder 2 1/2
tablespoons sun - dried tomatoes, finely chopped 1 (15 - ounce) can chickpeas, drained and rinsed 1 teaspoon tamari 2 teaspoons apple cider vinegar
A single canned
chipotle pepper and a few heaping
tablespoons of the adobo sauce are added to this soup, giving it an incredible smoky and spicy kick.
Cook's Tip: One
tablespoon minced, seeded
chipotle pepper in adobo sauce may be substituted for ground
chipotle chile
pepper.
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!
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano
peppers (or substitute jalapenos) 2
tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell
peppers, chopped 1
tablespoon cumin 1/2 teaspoon freshly ground black
pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1
chipotle pepper (from canned
chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
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)
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2
tablespoon olive oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black
pepper to taste 2 teaspoon
chipotle hot sauce (see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup green bell
pepper, diced 1⁄3 cup celery, diced 1 cup cooked beans of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast
chipotle vegetarian sausages, crumbled 1 teaspoon + 1
tablespoon extra virgin olive oil or organic canola oil 1 large green bell
pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2
tablespoons ancho chile powder 2
tablespoons hot or mild New Mexico chile powder 2 teaspoons
chipotle powder 1/2 teaspoon cayenne
pepper 1
tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black
pepper 3
tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1
tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1
tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
Chipotle - tomato sauce: 2
tablespoons extra-virgin olive oil 2 big pinches of red
pepper flakes 2 pinches of salt 1 large clove garlic, chopped 1 14 - ounce can crushed tomatoes 1
tablespoon fresh oregano leaves 1 1/2
tablespoons adobo sauce from a can of
chipotle peppers
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
1 1⁄2 cups dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece of kombu 2 cups chopped yellow onion 1 teaspoon
chipotle chile powder 3 bay leaves 2 teaspoons salt Pinch of freshly ground
pepper 1 1⁄2 cups brown rice 3 cups water 1
tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw pumpkin seeds 1
tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)
3
tablespoons extra-virgin olive oil 1/2 cup finely chopped red onion 1/4 teaspoon coarse sea salt 1/8 teaspoon cayenne
pepper 1 large clove garlic, minced 1 cup diced, peeled peaches 1 cup tomato sauce 1/4 cup water 1/4 cup red wine vinegar 1/4 cup pomegranate molasses 3
tablespoons freshly squeezed lime juice 2
tablespoons tamari 2
tablespoons tomato paste 1 - 3
tablespoons chopped
chipotle chili in adobo sauce 2 teaspoons minced fresh sage
ingredients SWEET POTATO CROQUETTES: vegetable oil (for frying) 1 1/2 cups all - purpose flour (divided, plus more for dusting) 4 eggs (divided) 1 cup panko breadcrumbs 2 cups leftover sweet potatoes (skins removed, mashed) 1 teaspoon
chipotle powder 1 teaspoon hot paprika 1 teaspoon paprika 2
tablespoons olive oil 1/4 cup gruyere cheese (grated, plus more to garnish) 1 leftover turkey leg (meat removed from bone, minced) 1/4 cup leftover gravy Kosher salt and freshly ground black
pepper (to taste) CRANBERRY GRAVY: 1/4 cup leftover cranberry sauce 1/4 cup leftover gravy TO GARNISH: 2
tablespoons scallions (sliced on a bias) 2
tablespoons mint (leaves only, sliced thinly) 2
tablespoons cilantro (leaves only)
INGREDIENTS 30 raw shrimp, shelled and deveined 1
tablespoon olive oil 1
tablespoon lemon juice 1/2 teaspoon cayenne
pepper 1
tablespoon smoked paprika 1
tablespoon red chili powder 1 teaspoon Old Bay seasoning 1 teaspoon
chipotle sea salt 1
tablespoon butter 2 ripe avocadoes 1
tablespoon lime juice Sea salt 2 large cucumbers, peeled and cut into round slices
Mince the
chipotle peppers and add them to the skillet along with a
tablespoon of the adobo sauce.
2
Tablespoons cooking oil 1 large onion, roughly chopped 1
Tablespoon minced garlic 1 dried
chipotle chile (optional) 1
Tablespoon ground cumin 1
Tablespoon fresh oregano (1 teaspoon dried) Salt and freshly ground
pepper 1 large potato, peeled and roughly chopped 1 cup corn kernels (fresh or frozen) 1 cup cooked black beans 3 tomatillos, husked and cut into chunks 1 medium tomato, cored and roughly chopped 1 medium or 2 small zucchini, roughly chopped 6 cups vegetable stock or water 1/4 cup or more chopped fresh cilantro leaves 1/2 jalapeno
pepper, seeded and cut into rings (optional)
1 can of black beans, drained very well 2
tablespoon of vegetable oil 1/2 onion, peeled & chopped 1 clove of garlic, minced 1 large carrot or squash, peeled and chopped 1
chipotle chili, chopped 1/4 cup of almonds small handful of cacao nibs or grated dark chocolate 1 cup of oats coriander / cumin / cinnamon / smoked paprika salt /
pepper flour to dust oil for frying
Makes 8 servings 2
tablespoons olive oil1 cup celery, chopped1 cup onion, chopped1 cup green bell
pepper, chopped3 cloves garlic, minced2
chipotle peppers *, finely chopped1 can (28 ounces) no salt added fire - roasted diced tomatoes1 can (15 ounces) low - sodium black beans1 can (15 ounces) reduced - sodium cannellini beans2 cups reduced - sodium vegetable broth1 / 2 cup Grape - Nuts cereal1
tablespoon chili powder2 teaspoons ground cumin1 teaspoon dried oregano3 / 8 teaspoon salt1 / 2 teaspoon dried thyme leaves1 / 4 — 1/2 teaspoon red
pepper flakesFreshly ground black
pepper, to taste Heat oil in a large Dutch oven over medium - high heat.
3 cups water 1 cup grits or coarse cornmeal 1/3 cup grated Parmesan cheese 2
tablespoons Sriracha sauce, plus more, for serving 1
tablespoon unsalted butter 1 teaspoon chili powder 1/4 teaspoon sea salt Fried egg, for serving Drizzle olive oil, for serving Dash ground
chipotle pepper, for serving (may substitute smoked paprika) Pinch dried rosemary, for serving
Ingredients: 2 each dried New Mexico chili pods 3 each dried chili de arbol pods 3 each dried ancho chili pods 1 each dried
chipotle pepper 1
tablespoon coriander seeds (whole) 1
tablespoon cumin seeds (whole) 1
tablespoon dried oregano 1
tablespoon garlic powder 1 teaspoon smoked paprika
Ingredients: 3
tablespoons olive oil, divided 1/4 medium yellow onion, minced 1 clove garlic, minced 1
chipotle pepper canned in adobo, minced 1 8 - ounce can tomato sauce (also labeled tomato puree) 1/2 teaspoon honey 2 ounces (1/4 cup) light beer 2 boneless skinless chicken breast halves, halved crosswise 3 9 - inch whole wheat tortillas / wraps (I like Toufayan Bakeries, but you do you.)
1
tablespoon + Southwest seasonings from Penzeys (salt, ancho
pepper, onion, garlic, black
pepper, Mexican oregano, cayenne
pepper, cumin,
chipotle and cilantro)
1
tablespoon olive oil, divided 1 pound lean ground beef (90 %), preferably local and / or grass - fed 1 medium onion, diced 2 garlic cloves, minced 1
tablespoon chili powder 1 1/2 teaspoons ancho or
chipotle chili powder 1 1/2 teaspoons ground cumin pinch of cinnamon 2
tablespoons tomato paste 1 1/2 cups chicken stock or water 1 14.5 ounce can diced tomatoes 2 cans (15 ounces each) pinto beans, drained 1/2 bunch kale, stems removed and leaves chopped salt and
pepper, to taste Optional toppings: sour cream, sharp cheddar cheese, green onions, avocado, cilantro, crushed tortilla chips or cornbread
3
tablespoons ground flax seeds 1/2 cup warm water, mixed in bowl 3⁄4 cup bread crumbs (try gluten - free) 1 cup oat flour 1 cup corn, drained well 1 cup mashed cooked black beans 1/3 cup chopped walnuts 1/4 cup finely chopped cilantro 2
tablespoons dehydrated onion granules 1
tablespoon garlic granules 1
tablespoon tamari 2 teaspoons chili powder 1 1⁄2 teaspoons ground cumin 1 teaspoon dried oregano 1⁄4 teaspoon
chipotle powder 3⁄4 teaspoon sea salt 1⁄4 teaspoon ground black
pepper