Sentences with phrase «teaspoon of chili powder»

The only one I've made so far was your curry - lime flavor, but since I was actually looking for a chipotle - lime recipe, I substituted 1 teaspoon of chili powder for the curry powder and 1/2 teaspoon of ground chipotle for the rest (maybe a tad more; i like spicy!).

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

I also added about a teaspoon of chili powder just because.

Use a slotted spoon (to avoid adding extra water) to add the beans to the vegetables and rice, sprinkle on the remaining teaspoon of chili powder and 1/2 teaspoon of cumin, and grind more sea salt and black pepper on top if desired.

Add the jackfruit and the remaining 1/2 teaspoon of cumin, 1/4 teaspoon of chili powder, and 1/4 teaspoon of paprika; continue to cook for 5 minutes, or until most of the moisture from the jackfruit has evaporated.

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.

In a large bow, l mix together the flour, one teaspoon of chili powder and salt.

Also add 1 teaspoon each of chili powder, paprika, and sugar.

I also added about a teaspoon of chili powder just because.

You take a can of black beans and put it in the blender with about a tablespoon of canned tomatoes or salsa (if you have them; both optional), about 1/2 teaspoon of chili powder, and a sprinkling of cumin.

Combine both types of potatoes, olive oil + 1/2 teaspoon of the chili powder on a foil - lined sheet pan.

1 cup of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of salt fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten

I was going for a Mexican flavor this night, so I put in 1 teaspoon each of chili powder and cumin.

Add an extra jalapeno or two, and 1 - 2 teaspoons of chili powder.

I think 1 jalapeno and about 1 1/2 teaspoons of chili powder would be a good combo.

With these i just used a simple chocolate brownie recipe and added 2 teaspoons of chili powder to give them a chilli kick that works amazingly well together.

1 cup of butternut squash roasted 1 can of organic black beans rinsed and drained 1 cup of farro cooked 1/2 lime juiced 1 clove of garlic crushed 1 shallot finely chopped 2 teaspoons of chili powder 1 tablespoon of braggs amino acid whole grain burger bun sliced avocado In a large bowl combine squash and black beans.

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

Not exact matches

Mexican Spiced Tomato Sauce: 1 tablespoon olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili powder (I used a mix of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup water

Add in 4 cloves of minced garlic and 2 teaspoons each of garam masala and chili powder.

ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain

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 cup of soaked cashews (take one cup of raw cashews and cover with water and refrigerate overnight), drained and rinsed 2 tablespoons of Sriracha sauce 2 tablespoons of Chipotle Hot Sauce 1 cup of water 1/4 cup of nutritional yeast 1/2 of a lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons of smoked paprika (depending on your taste) 1/2 -1 teaspoon of salt

For the batter: 1/2 cup flour 1/2 cup cornstarch 1 egg 1/4 teaspoon korean chili powder 1 pinch of salt If making tempura: 3/4 cup cold topo chico or any mineral water of your affection.

Once I had all this vegetable situation ready, I seasoned the shrimp with about a teaspoon of paprika, ancho chili powder, garlic and salt and sautéed them using the same pan from the zucchini and sweet potato.

For the dipping sauce: 2 tablespoons soy sauce 2 tablespoons water 2 teaspoons rice vinegar 2 teaspoons lemon juice 2 teaspoosn honey 2 generous pinches of korean chili powder to sprinkle on the baby eggplants when serving.

Add the bean / nut mixture and saute for 2 to 3 minutes until it begins to dry, then add 2 cups (480 ml) of broth, tomatoes, cumin, oregano, 1 teaspoon of salt, chili powder and pepper.

1.1 lbs (500g) of fresh spinach 2 1/4 cups (56 cl) of vegetable stock 2 1/4 cups (56 cl) of coconut milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2 tablespoons of olive oil 2 teaspoons of cumin powder 1/2 teaspoon of turmeric powder 1/2 teaspoon of grated ginger 4 tablespoons of grated coconut for decoration Salt

• 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

roasted chili mango dressing 1 mango, seeded, peeled and cubed 1/4 teaspoon chili powder 1 teaspoon olive oil 1/2 cup olive oil the juice of 2 limes 1 tablespoon white vinegar a pinch of salt and pepper

Place chopped mango, chili powder and teaspoon of olive oil on a baking sheet and toss.

Mix 1 cup beans (drained and rinsed) with a drizzle of olive oil, 1/4 teaspoon kosher salt, and 1/2 tablespoon chili powder.

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

along with 4 tablespoons of vegan butter, melted, 1/4 cup maple syrup, 1 teaspoon salt, and 1 teaspoon chili powder, processing until smooth.

1 (8 ounce) package cream cheese, softened 1 cup sour cream 2 cans refried beans 3 tablespoons chili powder 1 tablespoon garlic powder 1 1/2 tablespoons cumin 1 tablespoon paprika 1 teaspoon salt (or sub all above spices with a packet of taco seasoning) 4 cups cheddar cheese, shredded (or sub half with monterey or colby jack)

2 tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks of celery, diced 2 medium carrots, diced 2 chopped chipotle pepper in adobo sauce (1/4 c.) 1 - 2 tablespoons chili powder 1 1/2 teaspoons fine grain sea salt, or to taste 1 pound of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can of whole tomatoes in juice 3 1/2 cups water / broth 1/3 cup Kahlua or other coffee liqueur

12 ounces Gulf Coast Blue Crab meat 3 1/2 cups corn kernels cut from about 6 medium ears of corn 2 tablespoons unsalted butter or olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime for juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground

1 tablespoon olive oil 1 yellow onion, chopped 1 bunch of scallions, chopped to white ends 1 can (15 oz) no - salt added pinto beans 1 can (15 oz) no - salt added kidney beans 1 can (15 oz) tomato sauce 1/4 cup to 1/3 cup ketchup 2 tablespoons vegan Worcestershire sauce 1 tablespoon red wine vinegar 1 teaspoon chili powder 1 teaspoon garlic powder 1/2 teaspoon oregano 6 whole - wheat buns

When the oil is shimmering, add the beef and sprinkle with the chili powder, cumin, oregano, 1 teaspoon salt and a few grinds of pepper.

3/4 cup of light brown sugar 2 tablespoons of salt (I used Lo Salt reduced sodium alternative) 1 tablespoon of chipotle chili powder 1 tablespoon of smoked paprika 1 tablespoon of garlic powder 2 teaspoons of ground cumin 1/2 teaspoon of cayenne pepper 1/2 teaspoon thyme 1/2 teaspoon of ground cinnamon

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.

1 cup melted butter 4 tablespoons brown sugar 2 teaspoons chili powder 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons black pepper 2 teaspoons cayenne pepper 2 teaspoons seasoning salt Wings: Ingredients: 1 pound chicken wings 1 1/2 tablespoons seasoning salt Preparation: Prepare the chicken wings, if necessary: If the wings are whole and not yet separated, use a chef's knife or kitchen shears to cut through the first joint of the wing and remove...

1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro

I also added a teaspoon of cumin, just because, and smoked serrano chili powder since I had it.

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 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

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

Ingredients 1 russet potato, spiralized 1 tablespoon of olive oil 1/4 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon chili powder 1/2 cup yellow onion sliced 5 cups of chopped kale, washed well 1 cup of chopped bell pepper 2 organic, cage - free eggs 1/2 avocado (optional) salt and pepper to taste

1 box of Smiling Hara tempeh (any flavor you wish), cubed 1 bell pepper, any color, washed and diced 3 cloves of garlic, minced 1/3 cup of shredded carrots 1 jalapeno, diced (optional) 2 tablespoons of liquid aminos or coconut aminos 1 teaspoon of ground cumin 1/2 teaspoon of smoked chili powder Coconut oil