Not exact matches
2 tablespoons vegetable or olive oil 2 large onions, chopped 6 cloves garlic, chopped 2 tablespoons bafat (Hurry Curry, see recipe here) 4 large
tomatoes, chopped 2 cups coconut milk, recipe here 16 large shrimp, shelled and deveined 1 cup fresh or canned crab meat 1/2
teaspoon turmeric
powder 1
teaspoon rice vinegar 1/4 cup bay or curry leaves Salt to taste
2 tablespoons butter 2 tablespoons vegetable oil 1/4 pound bacon, chopped 1 onion, chopped 1 bell pepper, seeds and stem removed, chopped 2
tomatoes, chopped 2 cloves garlic, minced 1 pound calabaza, peeled and diced 2 tablespoons Ceylon Dark Curry
Powder, recipe here 1/4
teaspoon ground cloves 1/2 cup water 2 cups half and half Chopped Italian parsley for garnish
2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2
teaspoon salt 1/2
teaspoon powdered cardamom 1/2
teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2
tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups water
2 tablespoons olive oil 1 large sweet onion diced 6 mini sweet peppers or 1 large red pepper diced 3 cloves of garlic diced 1 lb ground beef 3 small logs of chorizo or 1 large log (about 1/2 a lb) 1/2
teaspoon garlic
powder 2
teaspoons Mrs. dash 1 1/2
teaspoons cumin 1
teaspoon salt 1/2 tablespoon paprika 1/2
teaspoon cayenne * omit if sensitive to heat 1/2
teaspoon tomato paste
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
In a small bowl, combine 1 cup of
tomato sauce, 1/2
teaspoon each of oregano and basil, a pinch of salt and pepper, 1/4
teaspoon each of garlic
powder and onion
powder, and a
teaspoon of lemon juice.
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
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
tomato sauce 3/4 cup water
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced
tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry
powder 1 1/2
teaspoons ground cumin 1/2
teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish
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
SALSA MIX — Or make our amazing 5 minute Best Salsa Recipe Ever 1/4 red onion 1/2
tomato 1/4
teaspoon chili
powder
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 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium
tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping
teaspoon coarse sea salt 2
teaspoons garam masala 1
teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1
teaspoon red chile
powder 2 tablespoons oil (I use grapeseed) 1/2
teaspoon asafoetida (hing - optional) 1
teaspoon cumin seeds 1
teaspoon turmeric
powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
* 6 medium onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons
tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1
teaspoon curry
powder, or to taste * pinch or two of cayenne pepper, or to taste
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
Suggested Sauce: Add 1/2
teaspoon oregano and 1/2
teaspoon garlic
powder to an 8 oz can of
tomato sauce.
1 spaghetti squash (bake 30 - 35 minutes at 350) 1 package chicken sausage, cut into chunks 1 onion, chopped 3 cloves garlic, chopped extra virgin olive oil salt and pepper 1/2
teaspoon crushed red pepper 1
teaspoon garlic
powder 1
teaspoon basil 1 cup crushed
tomatoes 1/4 cup heavy cream grated pecorino romano cheese
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.
3 chicken breasts olive oil spray 2
teaspoons chipotle chili
powder 1
teaspoon cumin 3/4
teaspoon garlic
powder 3/4
teaspoon onion
powder 1/4
teaspoon salt 1
teaspoon ground black pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can
tomato sauce 2 — 14.5 ounce cans diced
tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5 cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips
• 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
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry
powder 1/4
teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma
tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1
teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
2 cups water 1 cup grey - green or brown lentils 2 Tbs ground flaxseeds + 4 Tbs water 1 medium yellow onion, diced 1
teaspoon olive oil 1 cup instant or regular rolled oats 1 cup
tomato sauce 1
teaspoon garlic
powder 1
teaspoon dried basil 1
teaspoon dried parsley 1/2
teaspoon salt 1/4
teaspoon black pepper 1/4 cup BBQ sauce 2 Tbs ketchup
1/2
teaspoon turmeric 3/4
teaspoon cinnamon 1/2
teaspoon ginger 1/2
teaspoon garlic
powder 1
teaspoon cumin 1
teaspoon paprika pinch of salt 1 1/2 tablespoons olive oil 4 gluten free tortillas 2 sweet potato, peeled and cut into small cubes 1 can chickpeas 1 cup spinach, washed and roughly chopped 1/4 cup fat free Greek Yogurt 1 lime 1/2 cup diced
tomatoes 1/4 cup chopped cilantro
1 tablespoon unsalted butter 2 tablespoons extra virgin olive oil 1 medium yellow onion, peeled and chopped 1
teaspoon whole cumin seeds 1
teaspoon curry
powder 1/4
teaspoon turmeric scant 1/2
teaspoon cayenne pepper 1 cup canned diced
tomatoes 3/4 cup water splash of cream or a dollop of creme fraiche
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
Ingredients -2 tablespoons oil - 2 1/2 tablespoons of curry
powder - 1/4
teaspoon of cayenne
powder - 1 medium onion, thinly sliced - 4 garlic cloves, minced - 4 chicken breasts, cut into bite size cubes - 1 can of
tomato sauce (14 oz)- 1 can diced
tomatoes (14 oz)- I use fire roasted with green chilies!
Enchilada Sauce 1/4 cup canola oil 2 tablespoons flour 3 tablespoons chili
powder 1 (8 ounce) can
tomato sauce 1 cup vegetable broth (Chicken broth is great too if you're not going vegetarian) 2
teaspoons ground cumin 1 tablespoon garlic, minced 1/2
teaspoon onion
powder 1/4
teaspoon salt
The Sauce: 3/4 cup water 30 plum
tomatoes, halved 1 medium onion 1 large potato, peeled and quartered 1 large chayote squash, peeled and quartered 4 medium tomatillos, husked and chopped 6 red bell peppers, stemmed and seeded 2 cayenne chiles, seeds and stems removed 1 pasilla chile, seeds and stem removed 1 chile piquin, seeds and stem removed 1 guajillo chile, seeds and stem removed 3 chiltepin chiles (add more for extra heat) 3 bay leaves 2 sprigs fresh thyme 1/3
teaspoon powdered annatto seeds (achiote) Salt and pepper to taste
3 tablespoons vegetable oil 4 onions, chopped 1 small piece of ginger, peeled and grated 1 large clove garlic, crushed 1
tomato, chopped 1 1/2 cups water 1 tablespoons paprika 1/2
teaspoon turmeric 1/2
teaspoon ground cumin 1/2
teaspoon ground coriander 1 tablespoon medium - hot chile
powder 2 cups browned meat of choice Fresh chopped cilantro for garnish
6 pounds ripe
tomatoes, chopped 1 small purple onion, peeled and chopped 2
teaspoons dried Italian parsley 1 1/2 cups malt vinegar 1/2 cup plus 2 tablespoons packed brown sugar 3/4
teaspoon salt Dash of white pepper 1/2
teaspoon habanero
powder (or more to taste) 1 cinnamon stick, halved 1/2 whole nutmeg, tapped carefully with a hammer to split 1/2
teaspoon mustard seeds 1
teaspoon fennel seeds
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
tomato paste 1 cup
tomato sauce 2 large
tomatoes, chopped 2
teaspoons minced ginger 2
teaspoons minced garlic 2 green chilies, such as serranos, seeds and stems removed, minced 1 tablespoon red chile
powder 2
teaspoons ground cloves 8 green cardamoms Salt to taste 3 tablespoons butter 2/3 cup cream 1
teaspoons ground fenugreek 2
teaspoons minced ginger Honey to taste, if needed
5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece of ginger, peeled 2
teaspoons black peppercorns 2
teaspoons anise seed 2
teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom
powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1
teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4
tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3
teaspoons rice flour for thickening (optional)
2 pounds
tomatoes, halved and seeded 10 cloves garlic 1 medium onion 2
teaspoons red chile
powder Salt and freshly ground black pepper, to taste 1
teaspoon ground cumin, or more, to taste 1/4
teaspoon ground allspice 1/4
teaspoon oregano White vinegar, to taste 6 pork chops or beef steaks
1 large head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves of garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of ground cumin 2
teaspoons of curry
powder (yellow) 1
teaspoon garam masala 1/4
teaspoon cardamom 1/4
teaspoon red pepper flakes 1 -28 ounce can of crushed
tomatoes (I used organic, fire roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)
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
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
can organic ground, peeled
tomatoes * 3 tablespoons chili
powder * 1 1/2
teaspoon cumin * 1
teaspoon cinnamon * 1 tablespoon organic, fair - trade, unsweetened cocoa
powder * 2 tablespoons 60 - 70 % dark chocolate, preferably organic and fair - trade, grated - optional
The Meat 1 - 2 slabs of pork spareribs The Mop 2 cans of Lemon - lime soda (sprite) 1 cup pineapple juice 1 cup
tomato sauce 1/2 cup sugar 1/4 cup lemon juice 2 - 3 ounces Bigfat's 3o8 Garlic Ginger Hot Sauce (or to taste) 1 Tablespoon onion
powder 1
Teaspoon salt 1
Teaspoon black pepper Prep Time: 20 minsTenderizing / Marinating Time: OvernightCook Time: 5 - 8 hours1.
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 salt
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)
1 tablespoon canola oil 1 garlic clove, minced 1 onion, chopped 1 red bell pepper, chopped 2 tablespoons chili
powder 2
teaspoons cumin, ground 3 cups butternut squash, peeled, in 1 - inch dice 2 cups water 1 cup diced canned
tomatoes with chilis, drained 2 cups black beans, cooked 1 cup red kidney beans, cooked 1 cup great northern beans, cooked 1 cup black - eyed peas, cooked 1 cup pinto beans, cooked 1
teaspoon salt 1
teaspoon ground black pepper
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.
2 meyer lemons, sliced into 1/4 inch rounds (I prefer organic when eating the rind) 2 cups sugar 2 cups water 2/3 cup seasoned bread crumbs 1/2
teaspoon garlic
powder 1/4
teaspoon crushed red pepper flakes 1 (8 - ounce) goat cheese log, sliced into 1 / 2 - inch rounds 2 tablespoons olive oil 1 large egg, lightly beaten 8 cups spring greens 1 pint grape
tomatoes, quartered 1/2 cup walnuts, toasted
1 6oz can
tomato paste 1 1/4 cup coffee, medium / dark roast 1/3 cup dark brown sugar 1/3 cup apple cider vinegar 1 tablespoon worstechire 1 1/2 tablespoons dijon mustard 1 1/2
teaspoons kosher salt 3/4
teaspoon onion
powder 3/4
teaspoon garlic
powder 1/4
teaspoon ground coriander 1/4
teaspoon black pepper 1/4
teaspoon red pepper flakes, optional
1 can
tomatoes (15 oz) 3 cans chickpeas (4.5 cups cooked) 2 quarts water 1 onion 5 oz spinach 6 - 8 cloves garlic, minced 1/2 tsp cinnamon 1
teaspoon cumin 1/8
teaspoon cayenne pepper 1
teaspoon paprika optional 1 cup red wine optional 1 - 2
teaspoons porcini mushroom
powder In a large soup pot, pour in water,...
For the skillet: 1 1/2 tablespoons extra virgin olive oil 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 red onion, thinly sliced 2 garlic cloves, minced 1 tablespoon chili
powder 1
teaspoon smoked paprika 1/2
teaspoon ground cumin Pinch cayenne pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can diced fire toasted
tomatoes, drained 1 1/4 cup grated sharp cheddar cheese Freshly chopped cilantro for serving (optional)
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 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
1/4 pound (2/3 cup) dried black beans, soaked in lightly salted water overnight 1/4 pound (2/3 cup) dried pinto beans, soaked in lightly salted water overnight 2 tablespoons extra virgin olive oil 1 red onion, chopped 3 garlic cloves, chopped 1 tablespoon ground chili
powder 1
teaspoon ground cumin 1/2
teaspoon smoked paprika 1/4 to 1/2
teaspoon cayenne pepper (optional) 1 1/4
teaspoon kosher salt 1 1/2
teaspoon unsweetened cocoa
powder 3 cups water 1 red bell pepper, chopped 1 green bell pepper, chopped 28 ounces canned or boxed diced
tomatoes