Sentences with phrase «teaspoon chipotle chile powder»

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

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

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)

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

As the tenderloin is cooking, add the mango, tomato, green onions, garlic, jalapeño, olive oil, lime juice, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1/4 teaspoon chipotle chile powder, and the cilantro leaves to a bowl.

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

You can also sub 1 teaspoon ground cumin plus 1 teaspoon chipotle chile powder.

Not exact matches

If desired, sprinkle servings with chipotle powder or stir in a teaspoon of thawed frozen red chile puree such as Bueno brand.

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

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)

2 15 - oz cans of black beans (1 can drained, 1 can undrained) 6 oz pork or vegetarian chorizo 1 cup chopped onion 2 teaspoons cumin 2 teaspoons oregano 1 teaspoon chile powder 1 teaspoon coriander 2 cloves of garlic, minced 1 whole chipotle in adobo plus 1 teaspoon adobo sauce 2 tablespoons canola oil, divided juice of 1 lime

1 tablespoon extra virgin olive oil 1 large yellow onion, chopped 1 yellow bell pepper, diced 4 garlic cloved, minced 2 (15 ounce) cans black beans, rinsed and drained 2 cups low - sodium vegetable broth 2 (14.5 ounce) cans diced tomatoes with chiles, including juices 1 tablespoon chipotle chile in adobo sauce, minced 2 teaspoons chili powder 1/2 teaspoon dried oregano salt and / or pepper, to taste

In a bowl whisk together the remaining 1/3 cup olive oil, chipotle chile pepper in adobo, 1/2 teaspoon chili powder, cumin and a good pinch of salt + pepper.

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

Chimayó Rub 2 tablespoons New Mexico ground red chile, Chimayó preferred 1 tablespoon sugar 1 tablespoon ground cinnamon 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon salt 1/4 teaspoon ground thyme Chipotle Potatoes 2 large baking potatoes 2 to 3 tablespoons milk 1 tablespoon chipotles in adobo, chopped 1/4 teaspoon garlic powder Chopped chives for garnish Salt and freshly ground black pepper to taste The Steaks Olive oil 4 New York Strip steaks

• elk brisket • 2 tablespoons red chile powder • 1 teaspoon chipotle powder • 1/8 teaspoon ground cloves • 1/8 teaspoon ground allspice • 1/2 teaspoon ground canela or cinnamon • 1 tablespoon brown sugar • 2 tablespoons cocoa powder • 2 cloves garlic, minced • 1/4 cup vegetable oil • 1 (3 - 5 pound) elk shoulder roast • Salt and freshly ground black pepper • 6 cups low - sodium beef stock

• 1 pound lean flank steak • 2 teaspoons ground chile, such as ancho or New Mexican Chimayo • 1 teaspoon ground cumin • 1 teaspoon ground coriander • 1 teaspoon garlic powder • 1 cup chipotle - based salsa, divided • Vegetable cooking spray • 6 to 8 green or Mexican bulb onions • 4 to 6 flour tortillas