Sentences with phrase «tsp dried chili»

Use a blend of 1 tsp cinnamon, 2 tsps garam masala, 1 tsp cloves, 1 tsp freshly ground black pepper, 1/2 (or to taste) tsp dried chili peppers, 1 tbsp freshly ground ginger, 4 ground cloves and 1 tsp ground / powder cardamon and add to onion / garlic mixture with 1/2 tbsp butter.

3 tbsp extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea salt

Not exact matches

Tomato sauce: 1 tbsp olive oil 1 onion, chopped 1 clove garlic 2 tbsp capers (drained) a pinch of dried chili 1 1/2 cup / 3, 6 dl of canned tomatoes 1 tbsp fresh or 1 tsp dried oregano salt & black pepper

Batter Ingredients: 1 cup chickpea flour 1/2 tsp salt 1/2 tsp fresh ground black pepper 1/2 tsp turmeric, dry ground 1 tsp chili flakes 1 tsp cumin seeds, crushed 1/2 cup water Mix all the batter ingredients very well, taste for salt.

I made my own version of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp onion powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my frchili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my frChili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my frchili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my frchili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my frchili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my frchili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my frchili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my frchili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my friend!

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

I don't always have fajita seasoning on hand, but here's a recipe for some... borrowed from another recipe... 2 tsp chili powder 1 1/2 tsp cumin 1/2 tsp garlic powder 1/2 tsp dried oregano 1/4 tsp seasoned salt

Sweet and Hot Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions, sliced 3 dried red chilis 1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, chopped

1 Tbsp chili - garlic sauce 1 tsp toasted sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted dry of any water and minced 2 tsp canola oil 2 Tbsp fresh minced ginger, peeled 1/3 c onion, minced 1/2 c water chestnuts, minced 1 large head Bibb lettuce, inner leaves only and separated 1 red bell pepper, minced 2 scallions, thinly sliced

2 tbsp olive oil 1 medium yellow onion, diced 1 red pepper, diced (without seeds) 1 small zucchini, diced 3 cloves garlic, minced 1 14 oz can diced tomatoes with green chilis 1 14 oz can tomato sauce 1 14 oz can black beans, drained and rinsed 1 cup dry green lentils 14 oz water 4 oz salsa 1 tbsp chili powder 1 tsp cumin

2 Tbs Butter or Ghee for a more authentic taste 1 Large Onion 1 Tbs Cardamom Pods 1 Cinnamon Stick 3 Cloves 1 Bay Leaf 1 Dried Red Chili 1 tsp Dried Corriander 1 tsp tumeric 1 Tbs Fresh Ginger — Grated 6 - 8 Garlic cloves = Crushed 1/4 Cup Almond Flour Honey — Optional for sweetness Pinch Saffron 1/2 Cup Greek Yogurt 1/2 Cup Heavy Cream

Then just measure out about four or four and a half tablespoons of the mix for each pot of chili... from the recipe or dry ingredients, 3 Tbsp + 4.5 tsp = 4.5 Tbsp

3 C Dried Black Beans, soaked and boiled 1 Pkg Frozen Cauliflower, defrosted and microwaved 1 Bulb Garlic, roasted 2 C So Delicious Dairy Free Unsweetened Almond Milk 3 Tbsp Trader Joe's Olive Oil 3 Pkgs Button Mushrooms, chopped 2 Red Onions, chopped 5 Carrots, sliced thin 4 Large Zucchini, chopped small 1 Pkg Frozen Kale, defrosted 1 Tbsp Oregano 1 Tbsp Cumin 1 Tsp Chili Pepper Flakes 1 Tsp Cinnamon

3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks

4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp toasted sesame oil (or use olive or canola as an alternative) 1 Tablespoon natural peanut butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such as sriracha juice of a lime sesame seeds scallions (chopped green onion)

Ingredients 1 tbsp vegetable oil 1/4 cup bell pepper, very finely chopped 1 can (15 ounces) tomato sauce 2/3 cup water 1 tbsp chili powder 1 tbsp dry parsley 1/2 tsp garlic powder 1/4 tsp cumin 1/2 tsp kosher salt pepper to taste

Nacho Cheeze 1 cup of cashews, soaked for at least 4 hours 1 small bell pepper (red or orange) 1/4 cup of nutritional yeast 1/2 tsp each of garlic powder, chili powder, dried cumin, dried coriander and paprika salt & pepper to taste Put all of the ingredients in a blender and blend it up until creamy.

Bulgogi - Style Salmon with Bok Choy and Mushrooms 2 large garlic cloves, peeled, divided 1/3 cup chopped green onions 1/4 cup soy sauce 1 tbsp Chinese rice wine or dry Sherry 1 tsp minced fresh ginger 2 tsp sugar 1 tsp Asian sesame oil 1 tsp chili - garlic sauce 2 6 - oz center - cut skinless salmon fillets 1 tbsp olive oil 5 - 6 baby bok choy, cut crosswise into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large fresh shiitake mushrooms, stemmed, caps sliced

Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado slices for garnish

Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.

Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro

Ingredients 1 cup Onion, chopped (1 medium or a little more than half a large onion) 1/2 cup Shredded Carrots 2 cloves garlic, minced 2 Tbsp Vegetable Oil 1/2 tsp Chili Powder 1/2 tsp Dry Parsley 1 tsp Paprika 1 tsp Cumin 1 tsp Oregano 1 tsp Kosher Salt 1/4 tsp Black Pepper 2 bay leaves 3 Tbsp Tomato Sauce 1 lb bag Dry Black Beans, rinsed and sorted 1 32 oz carton Reduced Sodium Chicken or Vegetable Broth 1 cup (or more) Water

take a large bowl and mix cucumber, salt, red chili, green chili, coriander and dry mango powder together, heat 1 tsp oil in a pan and fry the mixture till it become dry.and cool the mixture.

Nacho Cheeze 1 cup of cashews, soaked for at least 4 hours 1 small bell pepper (red or orange) 1/4 cup of nutritional yeast 1/2 tsp each of garlic powder, chili powder, dried cumin, dried coriander and paprika salt & pepper to taste

tempeh olive oil (to sautee) 2 cloves garlic, minced 1 rib celery, diced 1/2 of a red onion, diced 1 small jalapeno pepper, seeded, diced 2 tb tomato paste 1 tb apple cider vinegar 1 tsp maple syrup 1/4 to 1/2 tsp ancho chili powder (to taste for spice level) 1/8 tsp cayenne pepper 1 tsp ground cumin 1/2 tsp dried oregano freshly ground pepper & salt, to taste

Ingredients 1 bunch kale, stems removed olive oil 2 lemons salt and pepper 1 can chickpeas, drained and rinsed 2 tbp dried rosemary 2 tsp crushed chili flakes 2 granny smith apples, diced 2 ounces feta 2 tbsp pumpkin seeds

1 pound U / 15 shrimp (your preference on size) 1 cup corn (fresh or frozen and I like the tiny kernels) 1 cup Mango diced 1/2 -1 cup Papaya diced 1 cup red onion diced Handful fresh cilantro chopped 1 tsp Jalapeno chopped (I used dried but fresh is great too) 1 tsp Olive Oil 1 tsp Organic Virgin Coconut Oil 1/2 -1 tsp Chili Powder 1/2 -1 tsp Smoked Paprika 1/2 tsp Onion Powder 1/2 -1 cup white wine Sea Salt & Pepper to taste

I will certainly be ordering some from his contact 2 tsp of olive oil 1 lb of ground Bison 1 large onion, finely chopped 2 stalks of celery, chopped 1 red pepper, chopped 1 green pepper, chopped 3 garlic cloves, chopped 2 -15 oz cans of Chili bean (undrained) 1 -28 oz can of diced tomatoes 1 -8 oz can of fired roasted tomatoes, diced 1 — 6oz can of tomato paste 1/2 c of beer 3 tbl of chili powder 1 tbl Worcestershire 1 tbl of dried oregano 2 tsp of cumin 2 tsp of hot sauce (like Tabasco) 1 tsp of basil 1 tsp salt 1 tsp ground pepper 1 tsp of smoked paprika 1 tsp of sugar Shredded low fat cheddar for the garChili bean (undrained) 1 -28 oz can of diced tomatoes 1 -8 oz can of fired roasted tomatoes, diced 1 — 6oz can of tomato paste 1/2 c of beer 3 tbl of chili powder 1 tbl Worcestershire 1 tbl of dried oregano 2 tsp of cumin 2 tsp of hot sauce (like Tabasco) 1 tsp of basil 1 tsp salt 1 tsp ground pepper 1 tsp of smoked paprika 1 tsp of sugar Shredded low fat cheddar for the garchili powder 1 tbl Worcestershire 1 tbl of dried oregano 2 tsp of cumin 2 tsp of hot sauce (like Tabasco) 1 tsp of basil 1 tsp salt 1 tsp ground pepper 1 tsp of smoked paprika 1 tsp of sugar Shredded low fat cheddar for the garnish.

can crushed tomatoes 1 can pinto (or kidney) beans, rinsed and drained 1 can chickpeas / garbanzo beans, rinsed and drained 1 can navy (white) beans, rinsed and drained 2T chili powder 2T ground cumin 1T brown sugar 2 tsp dried oregano 1 - 2 tsp red pepper flakes 1/4 tsp cayenne pepper (optional) 1 cup frozen corn

Italian — 1 tsp each of dried basil, oregano and rosemary Mexican — 1 tsp cumin, 2 tsp chili powder, 1 tsp oregano, a few dashes of cayenne pepper Indian — 1 tsp ginger, 1 tsp ground corriander, 1/2 tsp turmeric, 2 tsp cumin, 2 tsp garam masala, a few dashes of cayenne pepper

Enchilada sauce 1 tbsp vegetable oil 1/4 cup bell pepper, very finely chopped 1 can (15 ounces) tomato sauce 1/2 cup water 1 tbsp chili powder 1 tbsp dry parsley 1 tsp oregano 1/2 tsp garlic powder 1/4 tsp cumin 1/2 tsp kosher salt pepper to taste

1 tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained and rinsed if canned 4 cups water or vegetable broth 2 plum tomatoes, chopped in small dice 1/3 cup unsweetened almond milk (or dairy substitute of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste

carrots 1-1/2 lbs apples 1 large onion (about 8 oz) 2/3 cup dried mango (chopped into roughly 1/4 — 1/2 ″ pieces) 4 dried chili peppers, crushed 1 cup raw sugar (turbinado or demerara) 1/4 cup kosher salt 1 Tbs ground ginger 1 Tbs curry powder (I used hot Madras curry powder) 1 tsp mustard seeds 2 Tbs honey 1-2/3 cups cider vinegar

BBQ Baked Tempeh 1 8oz block of tofu, cut into triangles (or whatever shape your heart desires) 2 tbsp tomato paste 1 tbsp of molasses (or maple syrup) 3 tbsp coconut aminos a few dashes of liquid smoke the juice of half of a lime 1/2 tsp of garlic powder 1/2 tsp of paprika 1/4 tsp of dried coriander a pinch of cayenne & chili powder salt & pepper to taste

Ingredients 4 cups low - sodium vegetable broth 2 (14.5 oz) cans low - sodium fire roasted diced tomatoes 2 tsp olive oil 1 medium red onion, chopped 4 cloves garlic, minced 1 poblano pepper, cut in half, seeds removed 1 red bell pepper, cut in half, seeds removed 1 jalapeno, cut in half and seeds removed 1 cup dry quinoa 1 Tbsp paprika 1/2 tsp chipotle chili powder 1/2 tsp ground coriander 1/2 tsp ground cumin 2 bay leaves pinch ground cinnamon 1 avocado, cut into 1/2 inch cubes 1 lime, cut into wedges (I forgot the lime!)

Sauce 1 tbsp vegetable oil half of the reserved bell pepper 1 can (15 ounces) tomato sauce 2/3 cup water 1 tbsp chili powder 1 tbsp dry parsley 1/2 tsp garlic powder 1/4 tsp cumin salt and pepper to taste

Ingredients — Makes about 1 cup 1 tbsp coconut or vegetable oil 1 medium red onion thinly sliced 2 small tomatoes thinly sliced Salt 1 tsp Kashmiri chili powder 1 birds eye chili (optional) or 1 tsp vinegar 1/4 cup fresh grated coconut or unsweetened dry shredded coconut

Ingredients 1 cup quinoa, rinsed 1 28 oz can crushed fire - roasted tomatoes, with juices 1 16 oz can diced tomatoes, with juices 1 4 oz can diced green chiles, with juices 1 4 oz can tomato paste 2 16 oz cans black bean, drained 1 cup frozen corn 2 cups reduced sodium chicken stock 2 medium boneless skinless chicken breasts 1 - 2 chipotle peppers in adobo sauce, diced 1 tsp dry minced onion 1 tsp garlic powder 1 tsp cumin 1 tsp crushed red pepper flakes 1 tsp chili powder 1 tsp oregano Salt and pepper to taste Sour cream (or Greek yogurt!)

Ingredients 1 Tbsp Butter 1-1/2 lbs Ground Beef 1/2 medium Onion, Diced 1 Green Bell Pepper, Diced 1/2 cup Carrot, Grated 3 cloves Garlic, Minced 1 cup Ketchup 3/4 cup Water 1 Tbsp Brown Sugar 1 1/2 tsp Chili Powder 3/4 tsp Dry Mustard 1/2 tsp Paprika Pinch Red Pepper Flakes, to taste Worcestershire Sauce, to taste (optional) Dash of Tabasco Sauce (optional) Salt and Pepper, to taste Brioche Buns (Hamburger Buns)

10 cups (2.5 L) water, divided 1/2 cup (125 mL) pearl barley, rinsed and drained 1/2 cup (125 mL) hulled millet 1 clove garlic 3 tbsp (45 mL) raw sunflower seeds 2 tbsp (30 mL) raw almonds 2 green onions, roughly chopped 2 tbsp (30 mL) roughly chopped fresh parsley leaves 1/2 cup (125 mL) roughly chopped red onion 1 cup (250 mL) chopped extra firm tofu 1/4 cup (60 mL) grated carrot 1/4 cup (60 mL) grated beet 1 1/2 tbsp (22 mL) tamari 1/4 tsp (1 mL) cayenne pepper 1/4 tsp (1 mL) Mexican chili powder 1 tsp (5 mL) curry powder 1 tsp (5 mL) sea salt 1 tsp (5 mL) cornstarch 3 tbsp (45 mL) mixed fresh herbs or 1 tbsp (15 mL) each of 3 of your favourite dried herbs (basil, oregano, marjoram, etc.) 1/4 cup (60 mL) spelt flour 2 tbsp (30 mL) powdered nutritional yeast oil, for frying (sunflower, canola, neutral - flavoured coconut)

For black garlic dressing: 1 3/4 oz (50 g) peeled black garlic cloves 1 1/2 tsp rose harissa (or regular harissa) 1 tsp pomegranate molasses 2 1/2 tbsp lemon juice 1/4 tsp Urfa chili flakes (or a pinch of regular dried chili flakes) 1/2 tsp cocoa powder 3 1/2 tbsp olive oil

4 slices bacon (this is optional but the smokiness is wicked good) veg oil / olive oil 1 medium Spanish onion, diced 2 stalks celery, diced 2 small sweet potatoes, diced 1 ″ thick 2 sprigs fresh thyme 3/4 tsp smoked or regular paprika 1/2 tsp chili powder 1/2 tsp cumin 1/2 tsp dried oregano 1/2 tsp sea salt 1 1/2 cups corn kernels (frozen or fresh) 3 tbsp all purpose flour 2 cups stock 3 cups 2 % milk

8 cups of shredded cabbage, about 2/3 of a small cabbage 2 cups of fresh or frozen peas 3 green onion, thinly sliced 8 Sun - Dried Tomato halves pureed in 4 - 5 Tbsp warm water 2 tsp chili powder 1 tsp ancho chili powder 1 tsp ground cumin 1 tsp onion powder 1/2 tsp garlic powder 2 ripe plum tomatoes, diced

250 grams fresh tofu (1,5 to 2 cups) 3 tbsp extra virgin olive oil 1, 5 tbsp Shoyu (naturally fermented soy sauce or if you're avoiding soy, sub with liquid aminos) 1 tbsp Umeboshi seasoning 3 - 4 tbsp roasted sesame or sunflower seeds 1 clove fresh garlic or a pinch of dehydrated garlic 1/3 tsp dried dill and 1/4 tsp dried basil Or 1/4 tsp dried thyme and pinch of chili pinch Himalayan salt a splash of water if needed

Rub Ingredients 3 tbsp chili powder 1 tbsp coarse salt 2 tsp black pepper 1 1/2 tsp brown sugar 1 1/2 tsp garlic salt 1 1/2 tsp onion powder 1 tsp ground cumin 1 tsp dried oregano 1/2 to 1 tsp cayenne pepper

dried ancho chili powder 1 tsp.

cumin 1/2 c. freeze dried green chili peppers 1 T. lime juice 1/2 tsp.

Ingredients: 2 - 2.5 pounds skinless, boneless chicken (breast, thighs or a combination) 1 small onion, sliced thin 4 cloves garlic, minced 2 cups bell peppers, sliced 1 tsp kosher salt 1 tsp ground coriander 1 tsp dried oregano 1/2 tsp cumin 1/2 tsp chipotle chili powder 14.5 oz can of diced tomatoes

For the tacos: 1 tsp canola oil 1 medium onion, minced 2 tbsp chili powder 3 garlic cloves, minced 1 tsp dried oregano 2 tsp tomato paste 1 1/4 lbs (20 oz) ground turkey (not 99 % fat - free) 1/2 cup canned tomato sauce 1/2 cup low - sodium chicken broth 2 tsp cider vinegar 1 tsp light brown sugar Kosher salt and freshly ground black pepper

Ingredients: 1 Tablespoon olive oil 1 medium yellow onion 1 tsp dried marjoram 1 tsp ground cumin 3/4 lb ground buffalo (I've also used ground dark turkey meat, it's great too) 1 1/2 Tablespoons chili powder 1 bay leaf 1/2 Tablespoon unsweetened cacao powder 1/2 tsp salt 1/8 tsp (or a few shakes) cinnamon 14 - oz can whole tomatoes with their juice 1 1/2 cups beef stock (low sodium or no salt added) 4 oz tomato sauce (I used some organic canned) 1 - 2 cans small white beans, rinsed and drained