Recipe Page: Chillies

Spicy Chili Con Carne

Duration: 55 minutes

Fiery Chile Con Carne with a whole range of tasty goodies.

Utensils

  • Large pot
  • Wooden spoon

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 fresh red chilies, finely chopped (adjust to taste)
  • 1 pound ground beef
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 (14 oz) can diced tomatoes
  • 1 (14 oz) can kidney beans, drained and rinsed
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, sliced green onions, chopped cilantro

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion, minced garlic, diced red bell pepper, and chopped fresh chilies. Cook until softened, about 5 minutes.
  3. Add ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks.
  4. Stir in chili powder, ground cumin, paprika, and dried oregano. Cook for another minute until fragrant.
  5. Add diced tomatoes (with their juices) and kidney beans to the pot. Stir to combine.
  6. Bring the chili to a simmer, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, stirring occasionally.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with shredded cheese, sour cream, sliced green onions, and chopped cilantro if desired.

Stuffed Bell Peppers with Spicy Quinoa and Black Beans

Duration: 50 minutes

Tasty and tender bell peppers stuffed with spicy quinoa and black beans.

Utensils

  • Baking dish
  • Aluminum foil

Ingredients

  • 4 large bell peppers, any color
  • 1 cup cooked quinoa
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 red chili, finely chopped (adjust to taste)
  • 1/2 cup diced tomatoes
  • 1/2 cup shredded cheese (optional)
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes from the insides.
  3. In a mixing bowl, combine cooked quinoa, black beans, corn kernels, chopped red chili, diced tomatoes, and shredded cheese (if using). Season with salt and pepper to taste.
  4. Stuff each bell pepper with the quinoa and black bean mixture, pressing down gently to pack it in.
  5. Place the stuffed bell peppers in a baking dish and cover with aluminum foil.
  6. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
  7. Remove the foil and bake for an additional 5 minutes to melt the cheese (if using).
  8. Garnish with fresh cilantro before serving.

Spicy Chickpea Curry

Duration: 35 minutes

A flavourful curry with a fiery kick.

Utensils

  • Large skillet

Ingredients

  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red chili, finely chopped (adjust to taste)
  • 1 tablespoon grated ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 (14 oz) can diced tomatoes
  • 1 (14 oz) can coconut milk
  • 2 (14 oz) cans chickpeas, drained and rinsed
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat coconut oil in a large skillet over medium heat. Add diced onion, minced garlic, and chopped red chili. Cook until softened, about 5 minutes.
  2. Stir in grated ginger, ground turmeric, ground cumin, ground coriander, and garam masala. Cook for another minute until fragrant.
  3. Add diced tomatoes (with their juices), coconut milk, and chickpeas to the skillet. Stir to combine.
  4. Bring the curry to a simmer, then reduce the heat to low. Cover and let it simmer for 15-20 minutes, stirring occasionally.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh cilantro.