Not exact matches
1 sweet potato, very thinly sliced 1
teaspoon Olive Oil
Dash of cayenne pepper
Dash of
chili powder 3 mini sweet red and / or orange peppers, sliced 1/4 white onion, sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1
teaspoon chopped fresh cilantro
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans
chili beans, drained 2 cups frozen corn kernels 1 tablespoon
chili powder 1
teaspoon ground cinnamon 1
teaspoon ground cumin Several
dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
1 pound grass - fed ground beef 1/4 pound beef heart, minced or finely chopped 1 medium onion, finely chopped 2 cloves garlic, minced 2 tablespoons chopped fresh parsley 1 medium carrot, peeled and grated 1
teaspoon Dijon mustard 1/2
teaspoon thyme 1/2
teaspoon sage 1
teaspoon sea salt 1/4
teaspoon black pepper Couple shakes red
chili flakes or
dash of
chili powder 1 egg
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.
2 15 - ounce can black beans, drained and rinsed 1 15 - ounce can red kidney beans, drained and rinsed 1 15 - ounce can corn kernels, drained and rinsed 1 15 - ounce can fire roasted diced tomatoes 1 cup quinoa, uncooked 3 cups vegetable broth 1/2 medium onion, chopped 1 poblano pepper, chopped finely 1 medium green pepper, chopped 1 tablespoon cilantro, minced 2 cloves garlic, minced 3
teaspoons chili powder 1
teaspoon onion
powder 1
teaspoon garlic
powder 1
teaspoon cumin 1/2
teaspoon salt 1/2
teaspoon ground black pepper 3 - 4
dashes of your favorite hot sauce
1 1/2 cups cooked black beans, rinsed & drained 1 8 - ounce package organic tempeh 1/2 cup vegetable broth 1/2
teaspoon ground cumin 3/4
teaspoon chili powder 1/8
teaspoon chipotle
powder few
dashes cayenne pepper 1
teaspoon dried oregano salt & pepper to taste juice from 1 lime
1/2
teaspoon sea salt 1/4
teaspoon ground cinnamon 1/4
teaspoon ground cumin 1/4
teaspoon cayenne pepper 1/4
teaspoon chili powder 1/8
teaspoon ground nutmeg 3 tablespoons unsalted butter 3/4 cup cashews 3/4 cup pecan halves 1/2 cup almonds 1/4 cup packed brown sugar 1 tablespoon water 1-1/2
teaspoons Worcestershire sauce
Dash Louisiana - style hot sauce
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
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
Olive oil 1/2 of a yellow onion, finely diced 4 cloves of garlic, minced 2 large cans (28 oz each) of fire roasted tomatoes, crushed 1 small can of tomato paste 1 - 2
dashes of liquid smoke 2 cans of red kidney beans, rinsed and drained 1 can of black beans, rinsed and drained 4 carrots, grated 1 small zucchini, grated 2
teaspoons of
chili powder 1
teaspoon of ground cumin 1/2
teaspoon of smoked paprika Salt and pepper
2 cans, or 3 cups, chickpeas 2 tablespoons extra-virgin olive oil 1/2
teaspoon garlic
powder 1/4
teaspoon dried onion 1
dash paprika 1
teaspoon chili powder 1/2
teaspoon cayenne pepper 1/2
teaspoon sea salt
Red River Rub: 1
teaspoon cayenne pepper 1
teaspoon curry
powder 1
teaspoon turmeric 1
teaspoon ground ginger 1
teaspoon ground cumin 1
teaspoon chili powder 1
teaspoon paprika
dash of nutmeg French's mustard 1 10 - 12 pound beef brisket, trimmed to 1/4 inch of fat remaining
One 26 oz container Pomi chopped tomatoes 1/4 cup finely chopped red onion 2 tablespoons chopped pickled jalapenos 1 garlic clove, minced 1
teaspoon salt 1
teaspoon agave 1/4
teaspoon coriander 1/2
teaspoon chili powder 1/4
teaspoon cumin 1
teaspoon lime juice A few
dashes chipotle Tabasco sauce