Ingredients Macaroni 1 cup Salt and pepper to
taste Red chili powder 1/2 tsp Red Chilli...
Not exact matches
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon
chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to
taste 1 cup canned crushed tomatoes 2 small
red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
Plus, I discovered a very important lesson: cinnamon and chipotle
chili powder, when combined,
taste like a
Red Hot!
Extra virgin olive oil 1
red onion 2 cloves garlic, crushed 1 small
red chili 3 medium carrots 1
red bell pepper 1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt & Pepper, to
taste 2 teaspoons
chili powder 1/2 teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dipping
Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as zucchini
Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean
chili powder to season the veggies — to
taste (not seen here but used.
3 pounds
chili meat 15 - ounce can tomato sauce 1 cup water 1 teaspoon Tabasco sauce 3 heaping tablespoons
chili powder or ground chile peppers 1 heaping tablespoon oregano 1 heaping teaspoon comino
powder (cumin) 2 onions, chopped Garlic to
taste 1 teaspoon salt 1 teaspoon cayenne 1 teaspoon paprika 12
red peppers 4 or 5 chile pods 2 heaping tablespoons flour
1
red bell pepper, diced 1 onion, diced 2 cloves garlic, chopped 1 15 - ounce package firm tofu, drained 1 tablespoon
chili powder 1/4 teaspoon crushed
red pepper (or to
taste) 1/2 teaspoon dried oregano 1/2 teaspoon paprika 1 teaspoon cumin Salt and pepper, to
taste 4 tortillas Salsa Avocados (optional) Rice (optional) Beans (optional) Dairy - free cheese (optional)
Nacho Cheeze 1 cup of cashews, soaked for at least 4 hours 1 small bell pepper (
red or orange) 1/4 cup of nutritional yeast 1/2 tsp each of garlic
powder,
chili powder, dried cumin, dried coriander and paprika salt & pepper to
taste Put all of the ingredients in a blender and blend it up until creamy.
This recipe uses Torchbearer Chipotle BBQ Sauce (any Torchbearer BBQ or Hot Sauce will work) Ingredients: 1 lb beef Spices to
taste (oregano,
chili powder, crushed
red pepper, so on) 1 and 1/2 cups tomatoe 1/2 cup tomatoe sauce 2 port peppers 1 orange pepper 1 yellow pepper 1
red pepper 3 habaneros 1 tai hot pepper Optional 4 oz of any of our sauces.
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped
red bell pepper 1/2 cup finely chopped carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons
chili powder, or to
taste 2 teaspoons sea salt, or to
taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can
red beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4 cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
Taco seasoning (I got this tasty seasoning recipe here): 1 tablespoon
chili powder 1/4 teaspoon garlic
powder 1/4 teaspoon onion
powder Red pepper flakes (to
taste) 1/4 teaspoon oregano 1/2 teaspoon Paprika 1 1/2 teaspoons cumin 1 teaspoon sea salt 1/4 teaspoon pepper
1 tablespoon extra virgin olive oil 2 medium onions, diced 3 cloves garlic, minced 4 stalks celery, diced 2 large carrots, diced 1 1/2 teaspoons garam masala 1 1/2 teaspoons cumin 1 1/2 teaspoons
chili powder 1 teaspoon
red pepper flakes 1/2 teaspoon cardamom salt and pepper, to
taste 2 cups dried green lentils 8 cups vegetable stock 1 — 15 ounce can light coconut milk 6 cups torn kale
Nacho Cheeze 1 cup of cashews, soaked for at least 4 hours 1 small bell pepper (
red or orange) 1/4 cup of nutritional yeast 1/2 tsp each of garlic
powder,
chili powder, dried cumin, dried coriander and paprika salt & pepper to
taste
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
tempeh olive oil (to sautee) 2 cloves garlic, minced 1 rib celery, diced 1/2 of a
red onion, diced 1 small jalapeno pepper, seeded, diced 2 tb tomato paste 1 tb apple cider vinegar 1 tsp maple syrup 1/4 to 1/2 tsp ancho
chili powder (to
taste for spice level) 1/8 tsp cayenne pepper 1 tsp ground cumin 1/2 tsp dried oregano freshly ground pepper & salt, to
taste
1 large onion, chopped 1 medium sweet
red pepper, chopped 2 tablespoons Earth Balance margarine 2 cups fresh or thawed frozen corn 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 2 teaspoons
chili powder 2 14-1/2 ounce cans vegetable broth 1 15 - ounce can solid - pack pumpkin (not pumpkin pie filling) Salt to
taste Dash of cayenne pepper 2 tablespoons lime juice In a large saucepan, sauté the onion and
red pepper in the margarine until almost tender.
Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon
red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
chili powder1 teaspoon pepper
powder1 / 4 teaspoon turmeric powderTo
taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with
chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
chili powder, pepper
powder, turmeric
powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium high.
Chili Chicken Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
Chili Chicken
Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon
red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
chili powder1 teaspoon pepper
powder1 / 4 teaspoon turmeric powderTo
taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with
chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
chili powder, pepper
powder, turmeric
powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium high.
1 pound U / 15 shrimp (your preference on size) 1 cup corn (fresh or frozen and I like the tiny kernels) 1 cup Mango diced 1/2 -1 cup Papaya diced 1 cup
red onion diced Handful fresh cilantro chopped 1 tsp Jalapeno chopped (I used dried but fresh is great too) 1 tsp Olive Oil 1 tsp Organic Virgin Coconut Oil 1/2 -1 tsp
Chili Powder 1/2 -1 tsp Smoked Paprika 1/2 tsp Onion
Powder 1/2 -1 cup white wine Sea Salt & Pepper to
taste
Here is the recipe: 1 can chickpeas, rinsed and drained 1 medium sweet potato, peeled, and diced, 1 tablespoon olive oil salt, pepper, to
taste 2 tsp ground cumin 1/2 medium
red onion, diced 2 - 4 cloves garlic minced large handful parsley, chopped 1 lemon, zested 1/2 a lemon, juiced 1 tsp ground coriander 1 tsp crushed
red pepper flakes (or
chili)
powder 1/2 tsp cayenne pepper 2 - 3 tbsp toasted sesame seeds Instructions
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, opti
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, opti
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)
1 cup uncooked quinoa, rinsed 2 cups water 1 tablespoon olive oil 1 small onion, diced 3 cloves garlic, minced 1
red pepper, seeds removed, diced 1 orange pepper, seeds removed, diced 1 cup corn frozen kernels Juice of 1 small lime 1 teaspoon ground cumin 1 tablespoon
chili powder 1/3 cup chopped cilantro Salt and pepper, to
taste 2 (15 oz) cans black beans, drained and rinsed or three to four cups cooked on your own 2 cups
red enchilada sauce 2 cups shredded Mexican cheese
about 6 handfuls (or 250 g) of fresh spinach, cleaned 200 g cooked chickpeas the juice and grated zest of 1 organic lemon 1 garlic clove, peeled 1 small handful of chives, cleaned and chopped 1 large tablespoon tahin 2 - 3 tablespoons extra virgin olive oil 2 teaspoons cumin
powder 1 teaspoon and a half ginger
powder whole sea salt, just enought to
taste about 1 tablespoon poppy seeds 1 small
red chili pepper, cleaned and sliced
ingredients TATER TOT TACO PIZZA 1 32 - ounce bag frozen tater tots (thawed) 1 egg 2 tablespoons all - purpose flour 4 tablespoons olive oil (divided) 1 pound ground beef 1/2 onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 tablespoon
chili powder 1 teaspoon cumin Kosher salt and freshly ground black pepper (to
taste) SPICY QUESO DIP: 1 small white onion (very finely diced) 1/2
red bell pepper (top removed, seeded, finely minced) 2 - 3 jalapenos (stems removed, seeded, minced) 1 cup heavy cream 1 pound yellow American cheese (shredded) 8 ounces pepper jack cheese (shredded) 1 cup iceberg lettuce (shredded) 1 tomato (diced) 1/4 cup pickled jalapeno slices 1/4 cup cilantro 1/2 cup sour cream Kosher salt and freshly ground black pepper (to
taste)
4 eggs 2/3 cup spinach (I used one handful frozen spinach and did not thaw it first, just tossed in the frozen flakes) 1/4 cup
red pepper, finely diced salt and pepper, to
taste 2 tablespoons hot pepper jelly (or try tamarind paste, tahini, sweet and sour sauce, curry paste), optional and to
taste pinch
chili powder, cayenne pepper, garlic, onion
powder, optional and to
taste 1/4 cup carrots, green peppers, mushrooms, asparagus, green beans, onions, corn, (or any vegetable that needs to be used or your have on hand), optional 1/4 cup shredded cheese, optional
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1
red bell pepper (seeded, small dice) 2 teaspoons
chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to
taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking
powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)
ingredients ONE - POT GREEN CHILE CHICKEN ENCHILADA BAKE 2 tablespoons olive oil 1
red onion (peeled, small dice, divided) 2 cups corn (shucked, fresh, cut off the cob) 1 container baby spinach (5 - ounces) 2 teaspoons cumin 1 tablespoon
chili powder 1 rotisserie chicken (skin and bones discarded, shredded) 10 6 - inch corn tortillas (divided) 3 cups store - bought green enchilada sauce (divided) 1 cup Monterey Jack cheese 1/4 cup cilantro (to garnish) Kosher salt and freshly ground pepper (to
taste) 1 lime (cut into wedges, to serve)
That nasty
red sauce that
tastes awful — like ketchup with added
chili powder.
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 1/2 cups dry quinoa (soak overnight for best texture once cooked) 1 small
red onion, finely chopped 1 T olive oil 1 T lemon juice 2 T white wine vinegar 1/2 t
chili powder (you can also use finely chopped fresh
chilis) 1/2 t ground cumin sea salt to
taste 1/2 cup fresh parsley, finely chopped 2 ripe avocados, sliced thin
Ingredients 1 cup quinoa, rinsed 1 28 oz can crushed fire - roasted tomatoes, with juices 1 16 oz can diced tomatoes, with juices 1 4 oz can diced green chiles, with juices 1 4 oz can tomato paste 2 16 oz cans black bean, drained 1 cup frozen corn 2 cups reduced sodium chicken stock 2 medium boneless skinless chicken breasts 1 - 2 chipotle peppers in adobo sauce, diced 1 tsp dry minced onion 1 tsp garlic
powder 1 tsp cumin 1 tsp crushed
red pepper flakes 1 tsp
chili powder 1 tsp oregano Salt and pepper to
taste Sour cream (or Greek yogurt!)
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
2 Tablespoons Olive Oil 1 Large Onion, Peeled & Diced 2 Carrots, Peeled & Diced 2 Celery Stalks, Diced 1
Red Bell Pepper, Cored & Diced 1 Green
Red Pepper, Cored & Diced 3 Garlic cloves, Peeled & Minced 1 Pound Ground Turkey Meat 1 (15 Ounce) Can Black Beans 2 (14 Ounce) Cans Fire Roasted Tomatoes 2 Cups Frozen Corn 2 Canned Chipotle Chilies With 2 Tablespoons Sauce, Finely Diced 2 Teaspoons Ground Chipotle
Chili Powder Salt & Pepper To
Taste 1 Teaspoon Ground Cumin 1/2 Cup Ground Cornmeal Garnish of Choice
Ingredients 1 Tbsp Butter 1-1/2 lbs Ground Beef 1/2 medium Onion, Diced 1 Green Bell Pepper, Diced 1/2 cup Carrot, Grated 3 cloves Garlic, Minced 1 cup Ketchup 3/4 cup Water 1 Tbsp Brown Sugar 1 1/2 tsp
Chili Powder 3/4 tsp Dry Mustard 1/2 tsp Paprika Pinch
Red Pepper Flakes, to
taste Worcestershire Sauce, to
taste (optional) Dash of Tabasco Sauce (optional) Salt and Pepper, to
taste Brioche Buns (Hamburger Buns)
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
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
Ingredients 2 delicata squash 1/4 cup rice flour 1/4 teaspoon turmeric
powder 1 teaspoon
red chili powder or cayenne or to
taste 1/2 teaspoon cumin
powder 1/2 teaspoon coriander
powder big pinch of asafetida (hing)
powder 1/2 teaspoon salt juice of 1/2 a lemon (~ 1 1/2 tablespoons) 3 - 4 tablespoons sunflower oil
3 tablespoons ground flax 1/3 cup warm water 1 (14 - ounce) can black beans, drained and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped
red onion or yellow onion 2 large garlic cloves, minced 1 cup grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to
taste 1 teaspoon
chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 cup rolled oats, processed into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice), as needed 1/2 to 3/4 teaspoon fine sea salt, to
taste Freshly ground black pepper, to
taste
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.
2 tablespoons olive oil 1
red onion, diced 4 cloves garlic, minced 1 tablespoon coriander seed, crushed 2 teaspoons dried oregano 3 chipotles, seeded and chopped 1 1/2 lbs sweet potatoes (2 average sized), peeled and cut into 3/4 inch pieces 12 oz brussels sprouts, quartered lengthwise (about 2 cups) 2 teaspoons ground cumin 3 teaspoons new mexico
chili powder (or other mild
chili powder) 1 32 oz can crushed tomatoes 1 cup water 1 16 oz can pintos, rinsed and drained (about 1 1/2 cups) 1 1/2 teaspoons salt Fresh lime juice to
taste (about one lime was good for me)
1 package ground turkey (or chicken or even beef if you prefer) 1C chopped celery 1/2 chopped onion 2 - 3 crushed garlic cloves fresh ground pepper to
taste 1/2 tsp of
chili powder chopped green &
red pepper 1 chopped zucchini 1 c frozen corn kernels 1C tomato sauce (low sodium or make your own) 1C salsa (use low sodium or make your own) 3 - 4 wholewheat tortillas 1/2 cup shredded cheese (I used cheddar)
Chicken
Chili with Cannellini Beans 2 tablespoons extra virgin olive oil 1 large onion, diced 4 garlic cloves, crushed 2 pounds ground chicken 1 teaspoon sea salt 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano 1 teaspoon crushed red pepper flakes 1 teaspoon smoked paprika 1 teaspoon chipotle chili powder 2 (15 - ounce cans) cannellini beans, rinsed and drained 4 cups low sodium vegetable or chicken stock 1 cups chopped kale leaves Freshly ground black pepper to
Chili with Cannellini Beans 2 tablespoons extra virgin olive oil 1 large onion, diced 4 garlic cloves, crushed 2 pounds ground chicken 1 teaspoon sea salt 1 tablespoon
chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano 1 teaspoon crushed red pepper flakes 1 teaspoon smoked paprika 1 teaspoon chipotle chili powder 2 (15 - ounce cans) cannellini beans, rinsed and drained 4 cups low sodium vegetable or chicken stock 1 cups chopped kale leaves Freshly ground black pepper to
chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano 1 teaspoon crushed
red pepper flakes 1 teaspoon smoked paprika 1 teaspoon chipotle
chili powder 2 (15 - ounce cans) cannellini beans, rinsed and drained 4 cups low sodium vegetable or chicken stock 1 cups chopped kale leaves Freshly ground black pepper to
chili powder 2 (15 - ounce cans) cannellini beans, rinsed and drained 4 cups low sodium vegetable or chicken stock 1 cups chopped kale leaves Freshly ground black pepper to
taste
3 cups crushed organic tomatoes 2 cups vegetable stock or Water 1 onion 2 stalks celery 1 carrot 1/4 cup
red organic
chili powder 8 parsley leaves salt and pepper to
taste 1 cup cooked adzuki beans REAL Jalapeño Jack Cheese...
-1 large yellow onion, quartered -4 medium carrots, cut into 1/4 inch thick rounds -4 medium parsnips, cut into 1/4 inch thick rounds -1 large
red onion, chopped -4 cloves garlic, minced -2 cups strained tomatoes -1 cup water -4 cups cooked pinto beans -2 tbsp
chili powder - cayenne pepper to
taste -1 tbsp basil -1 tbsp oregano - sea salt and black pepper
-3 cups cooked black beans -1 large
red onion, chopped -4 cloves garlic, minced -2 large organic
red delicious apples, chopped -4 medium tomatoes, chopped or jar of tomatoes - 1/2 cup water / homemade vegetable broth -1-2 tbsp
chili powder -1 tsp oregano -1 tbsp cinnamon - 1/2 tsp cayenne pepper - black pepper and sea salt - maple syrup to
taste (optional)
4 sweet potatoes, cut lengthwise 1 lb ground beef (grass - fed if possible) 1
red bell pepper, diced 1 Tablespoon
Chili Powder 1 teaspoon ground Cumin 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon salt Additional salt and pepper to taste fresh lettuce, shredded (optional) Avocado, chopped (optional) Tomatoes, chopped (optional) Salsa (optional) Cilantro (opt
Powder 1 teaspoon ground Cumin 1/2 teaspoon paprika 1/2 teaspoon garlic
powder 1/4 teaspoon salt Additional salt and pepper to taste fresh lettuce, shredded (optional) Avocado, chopped (optional) Tomatoes, chopped (optional) Salsa (optional) Cilantro (opt
powder 1/4 teaspoon salt Additional salt and pepper to
taste fresh lettuce, shredded (optional) Avocado, chopped (optional) Tomatoes, chopped (optional) Salsa (optional) Cilantro (optional)
olive oil • 1 small onion, chopped • 1/2 teaspoon of sea salt • 1/4 teaspoon of black pepper • 1/2 teaspoon of garlic
powder • 1/4 teaspoon of
chili powder •
Red pepper
chili flakes to
taste • One 15 ounce can of rinsed, unsalted black beans • Handful of chopped cilantro • 10 - 12 chilled lettuce cups, romaine or iceberg • Chopped tomatoes, for garnish • Chopped green onion, for garnish • Lime wedges for garnish
-1 cup
red rice -2 cups uncooked
red lentils -5 cups water / homemade vegetable broth -1 large
red onion, diced -5 cloves garlic, minced - Jar organic salsa -2 tbsp
chili powder -2 tsp oregano -2 tsp marjoram -2 tsp basil -1 tsp cilantro - 1/4 tsp white pepper - Pinch cayenne pepper - Pinch Ceylon cinnamon - Black pepper to
taste -1 organic *
red bell pepper, diced
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)