Pumpkin no-bean chili

Ingredients

• 1/3 cup chili powder
• 2 tablespoons 21 Seasoning Salute
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 2 tablespoons olive or coconut oil
• 3 lbs lean ground beef
• 2 large onions, chopped and divided (3/4 + 1/4)
• 1 large bell pepper, chopped
• 2 jalapeños seeded and diced
• 3 large cloves garlic, minced
• 2 28oz cans crushed tomatoes
• 2 cups pumpkin purée
• salt & pepper
• chipotle chili powder, to taste

Instructions

1. In a small bowl, stir together the first 5 ingredients.
2. 21 Seasoning Salute" is from Trader Joe's and Costco has an almost identical blend called "Organic No-Salt Seasoning". If you don't have either of those stores near you, don't worry. The chili will be just fine without it!
3. In a large 4-6 quart pot or dutch oven, heated over medium high heat, brown the ground beef in two batches, seasoning each half with a generous spoonful of the spice blend. Remove the first batch to a plate while you are browning the second batch of meat and then scoop the second batch of meat onto the plate also. Don't worry about cooking the meat through at this point, just get a good browned sear on it. 
4. If the meat was very lean, add 2 tablespoons of oil to the pot. If the meat was not as lean, drain off all but about two tablespoons of the grease and don't use any additional oil.
5. Stir about 3/4 of the chopped onions, the bell peppers and the jalapeños into the hot oil or grease in the pot. Season with a generous spoonful of the seasoning, and some salt & pepper and cook, stirring occasionally, until soft and starting to brown. Stir in the garlic and let cook for about 30 seconds, until very fragrant, before adding back in the meat, the crushed tomatoes and the pumpkin.
6. Stir well, scraping the bottom of the pan with a wooden spoon to make sure you get up any good bits on the bottom, and add in the rest of the seasoning mixture. Stir well to combine, bring to a boil and then reduce the heat to low and simmer for as long as you can!
7. At this point, taste for seasoning and add more salt & pepper as needed, and if it's not spicy enough for you, add some chipotle chili powder.
8. Stir in the remaining chopped onions just before serving, or sprinkle onto the top of each bowl for a nice fresh bite!
9. You can eat the chili right away, but like all chilis, it gets better the longer it sits. That's why the batch is so big, feed a crowd, or save the rest for other meals.

Spicy Watermelon Margaritas

INGREDIENTS

Watermelon juice

• 1 small seedless watermelon, or half of a larger watermelon

Chili-salt rims

• 1 part kosher salt
• 1 part ancho chili powder or regular chili powder
• Lime wedges

Ingredients per margarita

• 2 ounces fresh watermelon juice
• 1½ ounces tequila, preferably 100% agave silver or blanco tequila
• ¾ ounce fresh lime juice
• ½ ounce fresh orange juice
• ½ teaspoon agave nectar or simple syrup, more to taste
• 1 thinly sliced jalapeño round

INSTRUCTIONS

1. To make the watermelon juice, scoop the watermelon flesh into your blender and blend until it has turned into a smooth juice. Depending on your watermelon, you may or may not need to strain out the pulp.
2. To prepare your margarita glasses: On a small, rimmed plate, mix together equal parts salt and chili powder. I like to use my fingers to rub the chili powder into the salt. Run a wedge of lime around the top of each glass. Dip the top of the glass into the salt blend at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside.
3. To make margaritas. Fill a cocktail shaker with ice. Pour in the watermelon juice, tequila, lime juice, orange juice, agave nectar and top with a jalapeño slice.
4. Secure the lid to the shaker and shake for 30 seconds. Taste and add additional sweetener if necessary. Strain the liquid into your prepared glass.

Steam Fish Like a Pro

Ingredients

• 8 oz whitefish filets
• ½ cup water
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons thinly sliced ginger
• 4 oz bok choy, chopped
• 1 teaspoon chopped cilantro leaves
• 3 minced garlic cloves
• ½ teaspoon chili powder
• 1 teaspoon red pepper flakes
• 1 tablespoons white sugar
• Salt and black pepper

Instructions

1. Cut the fish filets into serving portions and season them with salt and black pepper.
2. Line a steamer with parchment paper and put the filets in there.
3. Put the bok choy on top of the fish.
4. Cover and steam for 12 minutes or until the fish is done.
5. Bring the water, chili powder, cilantro, soy sauce, sesame oil, ginger, garlic, red pepper flakes, and sugar to a boil in a small pan.
6. Check the seasoning and adjust if necessary.
7. Arrange the fish and bok choy on serving plates and pour the chili sauce over the top.

RAINBOW VEGETARIAN PAD THAI WITH PEANUTS AND BASIL

INGREDIENTS

Pad Thai

• 4 ounces brown rice noodles
• 1 zucchini
• 1 red pepper
• half a yellow onion
• 2 carrots
• 2 tablespoons oil
• 1 egg, beaten
• ½ cup peanuts, chopped
• ½ cup fresh herbs like cilantro, green onions, and basil, chopped

Sauce

• 3 tablespoons fish sauce or vegan fish sauce substitute
• 3 tablespoons brown sugar
• 3 tablespoons chicken or vegetable broth
• 2 tablespoons white vinegar
• 1 tablespoon soy sauce
• 1 teaspoon chili paste

INSTRUCTIONS

1. Place the uncooked noodles in a bowl of cold water to soak.
2. Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces.
3. Shake up the sauce ingredients in a jar.
4. Heat a tablespoon of oil over medium high heat. Add the veggies - stir fry with tongs for 2-3 minutes or until tender-crisp. Be careful not to overcook them - they'll get soggy and heavy. Transfer to a dish and set aside.
5. Add another tablespoon of oil to the pan. Drain the noodles - they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg - pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.
6. Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.

Vietnamese Style Chicken and Cabbage Salad

Ingredients

• 2 cooked chicken breasts, shredded
• 1 small head Savoy Cabbage, thinly sliced
• 1 cup julienned carrots
• 6-7 green onions, thinly sliced longways
• 1/4 cup Mint leaves, roughly chopped
• 1/4 cup Basil leaves, roughly chopped
• 1/4 cup Cilantro leaves, roughly chopped

Nước chấm Inspired Salad Dressing

• 1/4 cup water
• 3 tablespoons fresh lime juice
• 2 tablespoons fish sauce
• 1 1/2 tablespoons honey
• 1/2 teaspoon apple cider vinegar
• 1 tablespoons Olive Oil
• 1/2 red seeded chili, chopped

Method

To roast chicken breasts

1. Place them in a baking dish with a cup of chicken broth and roast them at around 300 degrees for about 25 minutes or till cooked through, baste a few times. Cool a bit then pull into thin strips or shred with a fork. Set aside.
2. Thinly slice the cabbage, carrots and spring onion tops into long strips, then roughly chop the herbs and place all the above ingredients into a large bowl.
3. In a separate bowl or mason jar, measure out all the dressing ingredients. Shake or mix well.
4. Pour the Dressing over the salad, toss and serve with Sriracha or other chili sauce.

Crock Pot Chicken Taco Chili

Ingredients

• 1 onion, chopped 
• 1 16-oz can black beans 
• 1 16-oz can kidney beans 
• 1 8-oz can tomato sauce (used a 16 oz can)
• 10 oz package frozen corn kernels (used 2 small cans of corn kernels)
• 2 14.5-oz cans diced tomatoes w/chilies (used a 28 oz can of diced tomatoes)
• 1 packet taco seasoning 
• 1 tbsp cumin 
• 1 tbsp chili powder (used a bit more as I didn't have any chilies in my tomatoes)
• 24 0z. (3) boneless skinless chicken breasts 
• chili peppers, chopped (optional)
• chopped fresh cilantro 

Method 

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream

Lime- and Chili-Rubbed Chicken Breasts

Ingredients

• 2 teaspoons chili powder
• 2 teaspoons packed brown sugar
• 2 teaspoons grated lime peel
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground red pepper (cayenne)
• 4 boneless skinless chicken breasts (about 1 1/4 lb)
• 2 teaspoons olive or canola oil

Directions

1. 1Heat gas or charcoal grill. In small bowl, mix chili powder, brown sugar, lime peel, salt, garlic powder and ground red pepper. Rub both sides of chicken with oil, then with spice mixture.
2. 2Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170°F).

White Chicken Chili Soup

Ingredients

4 cups chicken broth
4 15.5 oz. cans Great Northern Beans drained and rinsed
2 cups shredded chicken
1 small can diced green chilies
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. pepper
1 cup sour cream
2 cups shredded cheese Monterrey Jack or Mexican Blend

Instructions

In a large pot, add broth, beans, chicken, green chilis, cumin, garlic powder, oregano and pepper. Simmer on low-medium heat for 20-30 minutes, or until it is heated through.
Right before serving, stir in sour cream and cheese until it is all blended and melted.