Stir kale and 1/8
teaspoon chili powder into barley until kale is wilted; mix in cheddar.
Not exact matches
• 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
ingredients THAI FRIED SHRIMP CAKES WITH SWEET
CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground pepper 1 and 1/2 teaspoons baking powder 1/4 cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely sliced) 3 cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili sauce (to serve) 1 lime (cut into wedges, to s
CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped
into chunks, chilled) 4 cloves garlic (peeled, minced) 1
teaspoon Kosher salt 1
teaspoon freshly black ground pepper 1 and 1/2
teaspoons baking
powder 1/4 cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely sliced) 3 cups panko breadcrumbs vegetable oil (for frying) store - bought sweet
chili sauce (to serve) 1 lime (cut into wedges, to s
chili sauce (to serve) 1 lime (cut
into wedges, to serve)
Possible variations include adding 2 - 3 tablespoons tomato paste (whisk it
into the butter - flour mixture before adding the rest of the seasonings) for more of a tomato flavor, or 1 - 2
teaspoons ground chipotle
chili powder (just add along with the other spices) for a smokier flavor.
8 ounces (1/2 pound) seitan, shredded 1/2
teaspoon Chinese five - spice
powder 1/2
teaspoon hot
chili flakes 1/2
teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut
into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1 tablespoon lime juice 2 tablespoons fresh cilantro leaves
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
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
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
chili flakes 8 - 10 black peppercorns 1
teaspoon coriander seeds 1
teaspoon Kosher salt
3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented black beans 2
teaspoons five spice
powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot
chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut
into thirds 3 dried
chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced
1 packet peri peri spice mix (or make your own using paprika, garlic, onion, oregano, ground cumin,
chili powder, thyme,
chili flakes) 8 chicken thigh fillets (or mix of thighs and drumsticks, breasts, wings, etc) 4 cloves garlic, chopped 1 inch piece of ginger, chopped 1 lemon, zested 5 tablespoons lemon juice 2 tablespoons olive oil 1
teaspoon salt 1 lemon, cut
into wedges (for serving)
Ingredients 2 tablespoons olive oil 1 onion 4 cloves garlic, diced 2 jalepenos, cut
into slivers (I removed the seeds from one but left the others in) 1 small carrot, diced 4 oz white mushrooms, cut in half and then sliced 4
teaspoons chili powder 1
teaspoon cumin 1
teaspoon oregano 1
teaspoon salt 3/4 cup brown lentils 1/2 cup black lentils 1 14 - oz can of diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat avocado, cheddar, and / or sour cream for serving
1 tablespoon canola oil 1 shallot, finely chopped 1/4 white onion, chopped 2 tablespoons butter 2
teaspoons lemon juice 1 tablespoon ginger - garlic paste 1
teaspoon garam masala 1
teaspoon chili powder 1
teaspoon ground cumin 1 bay leaf 1/4 cup plain yogurt 1 cup half - and - half 1 cup tomato puree 1/4
teaspoon cayenne pepper, to taste 1 pinch salt 1 pinch black pepper 1 tablespoon canola oil 1 lb boneless skinless chicken thighs, cut
into bite size pieces 1
teaspoon garam masala 1 pinch cayenne pepper 1 tablespoon cornstarch 1/4 cup water
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.
4 tablespoons olive oil 1/4
teaspoon garlic
powder 1/8
teaspoon mustard
powder 1/8
teaspoon chili powder 1/4
teaspoon salt 1/4
teaspoon pepper 1 tablespoon fresh rosemary, chopped 1
teaspoon fresh thyme, chopped 1 yellow onion, chopped 2 cups chicken - free strips (e.g., Lightlife Smart Strips or Beyond Meat strips), chopped
into 1 / 2 - inch cubes 5 medium carrots, chopped 1 cup crimini mushrooms, chopped 1 cup celery root or celery, roughly chopped 1/4 cup Italian parsley, roughly chopped 1/2 cup dry red wine 1 cup vegetable stock
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)
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
1 organic eggplant, diced
into 1/4 - inch cubes 1 15 - ounce can organic white navy beans 1 15 - ounce can organic garbanzo beans, drained and rinsed 1
teaspoon organic
chili powder 1 1/2
teaspoons organic smoked paprika 1 tablespoon organic tomato paste 2 cans organic chopped tomatoes 1 tablespoon organic tahini 1 tablespoon organic olive oil Salt and pepper to taste 1 tablespoon chopped parsley
Ingredients: 1 pounds boneless beef round or chuck steak, cut
into 1 - inch cubes 2 tablespoons vegetable oil 2 cans (8 ounces each) tomato sauce 2 cups sliced carrots 2 cups pearl onions or diced onions 1 large green pepper, cut
into 1 - inch pieces 1/2 cup molasses 1/3 cup cider vinegar 1/4 cup sugar 2
teaspoons chili powder 2
teaspoons paprika 1
teaspoon salt
3 tablespoons olive oil 2 tablespoons minced garlic 4 cups cubed day old sourdough or rustic bread, or torn
into bite - sized pieces 1 tablespoon orange zest from one orange 1/2
teaspoon chili powder 1/4
teaspoon aji molido chile flakes, optional 1/8
teaspoon kosher salt
Marinade: 2 green bell peppers, seeded and cut
into pieces 1 onion, chopped 1 cup honey 1 cup sugar 1/2 cup teriyaki sauce 1/3 cup Tabasco Sauce Juice from 1 lemon 2 tablespoons mild
chili powder 1
teaspoon salt Kabobs: 2 1/2 pounds beef sirloin, cut
into 2 - inch chunks 12 mushrooms 12 small onions 2 green bell peppers, cut
into 1 - inch squares 2 zucchini, cut in slices 12 bacon squares 4 ounces Cabot Jalapeño Light Cheddar, grated (about 1 cup) 1/2 cup grated Cabot Muenster
1 3/4 pounds Roma tomatoes (or any variety of garden fresh) 3 poblano chiles 1 large sweet yellow onion, peeled and cut
into four slices 1 bulb garlic; peel the cloves (8 - 10 cloves) 1
teaspoon cumin 2 - 3 tablespoons
chili powder, depending on desired heat level 1/4
teaspoon cayenne pepper 24 ounces vegetable stock 1 15 - ounce can of black eyed peas (drained) 3 ounces medium sharp cheddar cheese, shredded Olive oil 1/4 -1 / 2
teaspoon fresh ground black pepper 1
teaspoon Maya Natural Sea SaltTM
3 tablespoons extra virgin olive oil 2
teaspoons chili powder 2
teaspoons ground cumin 2
teaspoons dried oregano, crushed 2
teaspoons minced garlic 1/4
teaspoon freshly ground black pepper 1/4
teaspoon sea salt 3 boneless pork loin chops (about 1 1/4 pounds) 1 inch thick, each cut horizontally
into 3 very thin even pieces 3 tablespoons vegetable oil 3 tablespoons minced garlic 8 (7 - inch) corn tortillas 3 cups thinly sliced red cabbage
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
Toss 3 cups of pumpkin seeds, 2 tablespoons of healthy oil, 1
teaspoon of
chili powder, 1
teaspoon with
chili de arbol
powder and 1 tablespoon of salt
into a large bowl.
about 200 g of left over chicken meat 1 liter of chicken stock 200 ml coconut milk a large piece of fresh ginger, sliced and cut
into small pieces 1 red
chili, cut in tiny pieces and seeds removed 2 tablespoons fish sauce 1
teaspoon tumeric
powder 1 tablespoon tamarind chutney 1
teaspoon brown sugar 2 carrots, cut
into planks 1 can of bamboo shots 1 red pepper, diced juice from one lemon 100 g vermicelli noodles or other thin rice noodles a large bunch of coriander, chopped
2 lbs chicken breasts (about 4 - 5 large chicken breasts), cut
into 2 ″ pieces 1
teaspoon paprika 1
teaspoon black pepper 1/2
teaspoon crushed red pepper 1/4
teaspoon cayenne pepper 1
teaspoon chili powder 1
teaspoon onion
powder 1
teaspoon garlic
powder 2
teaspoons dried italian seasoning 1
teaspoon cajun seasoning olive oil for sautéing 1 onion, sliced 2 cloves garlic, minced 1 red pepper, sliced 1 yellow pepper, sliced 2 jalapeño peppers, seeds + ribs removed, sliced 1 28 oz.
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)
One Chopped Red Bell Pepper One Chopped Green Bell Pepper One Chopped Yellow Bell Pepper One Hot Pepper (Jalapeno) One can black beans (drained) One can pinto (great if you can find them already in
chili sauce)-- drained Tempeh (cut into cubes) One large can of whole tomatoes (I used chopped tomatoes) One small can of tomato paste — for thickness (I only added a few spoonfuls) Chili Powder --(I used a teaspoon) Cayenne Pepper --(I used a couple sh
chili sauce)-- drained Tempeh (cut
into cubes) One large can of whole tomatoes (I used chopped tomatoes) One small can of tomato paste — for thickness (I only added a few spoonfuls)
Chili Powder --(I used a teaspoon) Cayenne Pepper --(I used a couple sh
Chili Powder --(I used a
teaspoon) Cayenne Pepper --(I used a couple shakes)
Slice pitas
into eighths, and brush with olive oil; sprinkle with 1/4
teaspoon salt, 1/8
teaspoon freshly ground black pepper, and
chili powder.
2 onions 6 carrots 1 bunch kale (about 6 ounces) 1 bunch collard greens (about 6 ounces) 3/4 cups coconut milk 2
teaspoons dried basil 1
teaspoon turmeric 1/2
teaspoon chili powder Peel onions and slice vertically
into thin crescents.
2 pounds boneless eye round of beef, cut
into 1/2 inch cubes 2 tablespoons canola oil 3 medium poblano peppers, diced 1 medium onion, diced 4 cloves garlic, minced 3 tablespoons mild
chili powder 1/4
teaspoon cayenne 1 tablespoon cumin 1
teaspoon coriander 1
teaspoon dried oregano 2
teaspoons pumpkin pie spice 1 tablespoon brown sugar 2 cups beef stock 1 14 oz.
4 ears fresh, sweet corn, husked 1 medium - sized brown onion, chopped 3 cloves garlic, minced 1 - 2 tablespoons olive oil 1 tablespoon each fresh chives, marjoram, and thyme, finely chopped (adjust to taste) 1 cup canned pumpkin puree 5 - 6 medium - sized pattypan squash, cut
into 1 inch pieces 1 cup frozen, shelled edamame 4 Roma tomatoes, roasted (see below) 4 cups vegetable broth 1/2
teaspoon allspice 1
teaspoon chili powder Freshly ground black pepper and salt, to taste 1 small avocado, sliced
2 lbs of chicken breast or thighs, skinless & boneless cut
into 1» pieces 1 lb of romanesco, chopped
into 1» pieces 6 medium onions, thinly sliced 2 cups sweet potato, chopped
into 1» pieces 2 1/2 cups of fresh or canned whole tomatoes, chopped 1 tablespoon olive oil 2» piece of ginger, roughly chopped 3 large garlic cloves, roughly chopped 2 tablespoons full - fat coconut milk 1
teaspoon garam masala 1
teaspoon chili powder 1
teaspoon ground coriander 1
teaspoon ground cumin 1 1/2
teaspoon salt, divided 1/2
teaspoon ground turmeric 1/2
teaspoon black pepper 2 bay leaves 1/4
teaspoon ground cloves 2 tablespoons fresh cilantro leaves, finely chopped for topping, divided Process the tomatoes, ginger and garlic together in a food processor until smooth.
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)
INGREDIENTS 1 large white onion, coarsely chopped 2 bell peppers (any color), cut
into 1 - inch pieces 3 tablespoons vegetable oil 1 tablespoon
chili powder 1
teaspoon chipotle chile
powder 2
teaspoon packed brown sugar 1 can whole tomatoes in juice (28 - ounce) 1 can black beans, rinsed and drained (19 - ounce) 1/2 cup water 2 cups cooked turkey, cut
into 1 - inch pieces