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!
Not exact matches
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
Smoky Chile Marinade 4 dried
chipotle chiles 1 cup
hot water 8 cloves garlic 1/2 cup chopped onion 1⁄3 cup olive oil 1/2 cup dry red wine 2
tablespoons red wine vinegar 2 teaspoons Dijon - style mustard 2 teaspoons brown sugar 2 teaspoons ground chile de arbol or other ground
hot chiles 1 teaspoon Worcestershire sauce The Venison 4 venison steaks or substitute beef steaks, 1 inch thick
1 package tempeh, 8 ounces (We used «original» but you can use any tempeh mix) 1/4 cup Tamari or soy sauce 1/4 cup water 2
Tablespoons agave nectar 1
Tablespoon coconut oil (plus one teaspoon for greasing the sheet pan) 1 teaspoon smoked paprika (mild) 1/2 teaspoon smoked
hot chipotle powder (optional — it's mild without it, not spicy) Preheat the oven to 375oF.
I've actually never found it in my standard grocery stores here in Canada, but I've made it (or at least a tasty approximation) by soaking 5 or 6 dried ancho or guajillo chilies in
hot water (I get mine from a Latin American grocery store in Toronto, but I bet you could use dried cayennes in a pinch, which seem to be more common), draining them, and blending them with toasted cumin seed, coriander, garlic, sundried tomatoes, and sometimes a
tablespoon or so of
chipotles in adobo sauce.
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)
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)
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3
tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1
tablespoon peeled and minced fresh ginger 1 teaspoon seeded and diced
hot pepper 1 1/2 teaspoons sea salt, or to taste ¹ ⁄ 8 teaspoon ground black pepper Pinch of cayenne pepper 1/4 teaspoon
chipotle chile powder, or 1/2 teaspoon chili powder (optional) 1
tablespoon coconut oil or olive oil (optional) 2 teaspoons wheat - free tamari or other soy sauce, or to taste (optional) 1
tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell pepper, for garnish
3
tablespoons unsalted butter 1/3 cup minced sweet onion (Vidalia, Maui or Walla - Walla) 3 cloves garlic, minced (about 1 1/2 teaspoons) 1 cup ketchup (Heinz is what I use) 1
tablespoon Dijon - style mustard 1/4 cup apple cider vinegar 2
tablespoons Worcestershire sauce 2
tablespoons molasses 2 1/2 teaspoons
hot sauce (Crystal or Texas Pete), or more if you want more bite 1/2 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 1/2 teaspoon ground
chipotle chile
Patty - Style Habanero Chorizo 3.5 - 4 pounds diced boneless pork shoulder 1 - 3 finely chopped or minced habanero peppers (stems and guts removed; keep seeds for extra heat) 2 1/2
tablespoons sea salt 2
tablespoons ancho chile powder 1
tablespoon paprika or
hot paprika 1
tablespoon cayenne pepper or
chipotle powder (preferred) 1
tablespoon minced garlic 1 teaspoon freshly ground black pepper 1
tablespoon chopped fresh oregano 1 teaspoon of cumin 3
tablespoons chilled tequila 3
tablespoons chilled red wine vinegar
One thing I should mention, 2
tablespoons of
chipotle peppers will be mild in heat, 4
tablespoons will be very spicy, use your judgment depending on how
hot you like your food.