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Homemade Peri Peri Chicken
Lunch African

Homemade Peri Peri Chicken

4.0

Prep
5 min
Cook
30 min
Total
215 min

Instructions

  1. 1 Stir together lemon juice, paprika, chili powder, garlic, ginger, and salt in a large bowl until well combined. Add chicken; rub until well coated and marinate in the refrigerator for 3 hours.
  2. 2 Preheat a grill for medium heat and lightly oil the grates.
  3. 3 Place chicken onto the preheated grill; discard marinade. Cook, turning occasionally, until skins are slightly charred and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By UKNO1CHEF

Moroccan Carrots
Dinner African

Moroccan Carrots

4.6

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Combine carrots, garbanzo beans, and raisins together in a bowl.
  2. 2 Whisk olive oil, lemon juice, cumin, chili powder, salt, and ground black pepper together; stir into carrot mixture. Marinate carrot mixture for 2 hours. Serve with crumbled feta cheese.

By bfr610

West African Peanut Soup
Soup African

West African Peanut Soup

4.7

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat oil in a large stock pot over medium-high heat. Add onions and bell peppers; cook and stir until tender. Stir in garlic and cook until fragrant, about 1 minute.
  3. 3 Stir in vegetable stock, tomatoes, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
  4. 4 Stir in rice; cover and simmer until rice is tender, about 15 minutes. Stir in peanut butter until well blended; serve.

By PIETOGO

Chakalaka
Dinner African

Chakalaka

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat oil in a skillet over medium heat; stir in onions and bell peppers. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  2. 2 Add carrots, tomatoes, green chiles, water, bouillon cube, curry powder, chili powder, salt, and pepper. Cook until mixture is well combined and thickened, 15 to 20 minutes.

By seattlelove

Instant Pot Paleo and Keto Egg Shakshuka with Kale
Breakfast African

Instant Pot Paleo and Keto Egg Shakshuka with Kale

4.8

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil and cook onion, red bell pepper, garlic, chili powder, paprika, and cumin until soft, about 3 minutes. Add kale and cook until soft, about 2 minutes. Stir in marinara sauce and season with salt and pepper; turn off the pot and let cool for 5 minutes.
  2. 2 Crack eggs carefully in the pot, evenly spaced. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Once it beeps, release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Sprinkle with parsley.

By Fioa

Moroccan Fig Pork Roast
Dinner African

Moroccan Fig Pork Roast

4.7

Prep
10 min
Cook
140 min
Total
150 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Pat pork roast dry with a clean towel. Mix curry powder, turmeric, garam masala, ground ginger, chili powder, cumin, cayenne, salt, and pepper in a small bowl. Rub spice mixture all over the pork roast.
  2. 2 Heat the olive oil and butter in a large, heavy bottom pot or Dutch oven over medium-high heat. Place the seasoned pork roast into the pot and cook until evenly browned, about 2 minutes on each side. Remove pork and set aside. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the fig compote, until well blended. Return pork to the pot, coating it with the fig mixture. Pour in the tomatoes and chicken broth. Cover, and bring to a boil.
  3. 3 Place covered pot in the preheated oven. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By michtrem

Moroccan Sweet Potato Stew
Dinner African

Moroccan Sweet Potato Stew

4.2

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.
  2. 2 Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.
  3. 3 Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.

By Carrie Sublett

Seasoned Sweet Potato Fries
Dinner

Seasoned Sweet Potato Fries

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Line shallow baking pan with aluminum foil; set aside.
  2. 2 Combine chili powder, garlic powder, and paprika in small bowl. Toss potatoes, Country Crock® Spread, and seasoning mixture in large bowl. Turn onto prepared baking pan.
  3. 3 Bake until potatoes are tender and golden brown, turning once, about 20 minutes.

By Country Crock

Corn with Bacon and Chili Powder
Dinner American

Corn with Bacon and Chili Powder

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Wrap 1 strip bacon around each ear corn, distributing evenly along cobs; sprinkle with chili powder.
  3. 3 Wrap each ear in heavy-duty aluminum foil; grill until tender, 20 to 25 minutes.

By Bob

Spicy Pork Tenderloin
Mexican

Spicy Pork Tenderloin

4.5

Prep
10 min
Cook
30 min
Total
160 min

Instructions

  1. 1 In a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. Rub spice mix into pork tenderloins. Place meat in a baking dish, cover, and refrigerator for 2 to 3 hours.
  2. 2 Preheat the grill to medium heat.
  3. 3 Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.

By SRYAN1

RAGÚ® Family Favorite Chili Mac
Dinner

RAGÚ® Family Favorite Chili Mac

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Cook ground beef in large nonstick skillet over medium-high heat, stirring occasionally, until done.
  2. 2 Stir in sauce and chili powder. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes.
  3. 3 Stir in macaroni and heat through. Serve, if desired, with sour cream and shredded cheddar cheese.

By RAG

Blackened Chicken Strips
Dinner

Blackened Chicken Strips

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Mix dry ranch dressing, chili powder, cayenne, and black pepper in a small bowl. Coat chicken tenders with dry rub mix.
  2. 2 Heat oil in a cast iron skillet over medium heat. Place chicken tenders into the hot oil. Cook over medium heat without moving to blacken skin, about 4 minutes. Turn chicken and cook until chicken is no longer pink in the center and the juices run clear, about 2 more minutes.

By Yoly

Grilled Avocados
Appetizer American

Grilled Avocados

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat grill for medium heat and lightly oil the grate.
  2. 2 Whisk olive oil, ground chipotle pepper, and chili powder together in a bowl; brush over the entire surface of the cut-side of each avocado.
  3. 3 Grill avocados, cut-side down, on the preheated grill until grill lines begin to form on the avocado flesh, about 5 minutes.

By kcinmalo

Barbecue Pineapple Chicken
Dinner

Barbecue Pineapple Chicken

4.8

Prep
10 min
Cook
70 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix barbecue sauce, pineapple, garlic powder, and chili powder together in a bowl.
  3. 3 Lay chicken legs in a 9x13-inch baking dish. Pour barbecue sauce mixture on top, making sure to coat all of the chicken. Cover with aluminum foil.
  4. 4 Bake in the preheated oven for 1 hour.
  5. 5 Remove chicken from the oven and let cool 1 hour.
  6. 6 Preheat an outdoor grill for medium heat and lightly oil the grate.
  7. 7 Place baked chicken on the hot grill and cook until browned on each side, 10 to 15 minutes.

By DEIRDRE7

Sweet Spicy Pumpkin Seeds
Appetizer

Sweet Spicy Pumpkin Seeds

3.9

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 250 degrees F (120 degrees C).
  2. 2 Place the pumpkin seeds on a cookie sheet, and spread them out into a single layer. Roast until brown and crisp, about 45 minutes. Set the seeds aside in a large bowl.
  3. 3 Place the cinnamon, chili powder, and 1 teaspoon of sugar in a bowl, and set aside.
  4. 4 Place olive oil and 1 tablespoon of sugar in a heavy saucepan over medium-low heat, and heat and stir with a wooden spoon until the sugar turns a light golden brown color. Watch it carefully to avoid burning.
  5. 5 Pour the caramelized sugar mixture over the roasted pumpkin seeds, and stir to coat. Pour the cinnamon-chili powder mixture over the seeds, and toss to coat the seeds with the spices.

By Traci

Chili-Roasted Kale
Dinner American

Chili-Roasted Kale

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place kale into a large bowl and drizzle with olive oil; toss until evenly coated. Sprinkle with chili powder and kosher salt; toss again. Spread seasoned kale onto a baking sheet.
  3. 3 Roast in the preheated oven for 5 minutes. Stir kale and continue roasting until the edges become brown and a little crispy, 5 to 8 minutes.

By SJRJA

Delicious Baked Corn Chips
Appetizer

Delicious Baked Corn Chips

4.6

Prep
10 min
Cook
7 min
Total
19 min

Instructions

  1. 1 Place a rack in the top third of the oven and preheat oven to 400 degrees F (200 degrees C).
  2. 2 Arrange corn tortillas in a single layer, with no overlap, on a baking sheet. Brush tortillas with oil; sprinkle garlic salt, oregano, and chili powder on top.
  3. 3 Bake in the preheated oven, with the door slightly ajar, until crispy, about 7 minutes. Cool for 2 minutes before serving.

By dasunrisin

Firecracker Crackers
Appetizer

Firecracker Crackers

4.7

Prep
10 min
Cook
Total
550 min

Instructions

  1. 1 Whisk canola oil, crushed red pepper flakes, ranch dressing mix, and chili powder together in a bowl.
  2. 2 Divide crackers evenly into two 1-gallon-sized sealable bags. Pour oil mixture evenly over crackers; seal the bags and flip to allow oil mixture to run over the crackers for 5 minutes; flip again. Repeat the flipping every five minutes to evenly coat the crackers for about 1 hour.
  3. 3 Remove crackers from the bags and spread onto large platters. Allow to sit, 8 hours to overnight before serving.

By DOEYE

Mexican Gravy
Mexican

Mexican Gravy

3.4

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Mix flour, chili powder, onion powder, oregano, and salt together in a small bowl.
  2. 2 Heat oil in a large saucepan over low heat. Whisk flour mixture into hot oil until smooth. Pour water into mixture in small amounts and whisk to incorporate smoothly between additions. Bring the gravy to a simmer for 5 minutes. Remove from heat and cool 10 minutes.

By tpf2005

Sous Vide Carrots
Dinner

Sous Vide Carrots

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 185 degrees F (85 degrees C) according to manufacturer's directions.
  2. 2 Scrub carrots under cold water and dry thoroughly. Place carrots in a single layer inside a large vacuum bag, along with cubed butter, honey, 1/2 teaspoon salt, and chili powder. Seal the bag using a vacuum sealer, stopping the sealer early, if necessary, so liquid doesn't escape from the bag.
  3. 3 Place bag into the water and set timer for 60 minutes. If any air remains in the bag, you will need to weigh the bag down with a heavy object to ensure it is fully submerged at all times.
  4. 4 Preheat oven broiler and set rack 4 inches from heat source.
  5. 5 When sous vide timer is up, cut the bag open and transfer carrots to an oven-safe dish, along with 3 tablespoons of liquid from the bag.
  6. 6 Set under the broiler for 2 minutes. Toss carrots and broil for 1 more minute. Remove from the oven and transfer to a serving dish, spooning any remaining juices over top of the carrots. Top with parsley and additional salt, if desired.

By France Cevallos

Sweet and Spicy Pecans
Appetizer

Sweet and Spicy Pecans

4.0

Prep
10 min
Cook
10 min
Total
140 min

Instructions

  1. 1 Stir 1 cup sugar into the hot water in a large bowl until the sugar is completely dissolved. Soak the pecans in the water for 1 hour; drain.
  2. 2 Preheat an oven to 400 degrees F (200 degrees C). Line two 9x13 inch baking dishes with parchment paper.
  3. 3 Sift the 2/3 cup sugar, chili powder, and cayenne pepper together in a separate large bowl; add the pecans and toss to coat evenly. Spread the coated pecans in a single layer into the prepared dishes.
  4. 4 Bake in the preheated oven until the coating on the pecans are bubbly, stirring once, 10 to 15 minutes. Remove the pecans from the pans immediately and spread onto a counter or other flat surface covered with parchment paper to cool.

By Teressa DeJong Drenth

Air Fryer Maple-Chili Pumpkin Seeds
Appetizer

Air Fryer Maple-Chili Pumpkin Seeds

Prep
5 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat an air fryer to 300 degrees F (150 degrees C).
  2. 2 Place pumpkin seeds in a bowl. Pour melted butter over the seeds and stir. Add syrup, chili, powder, cumin, and salt. Stir until evenly combined. Place seeds in an even layer in the basket of the air fryer. Work in batches if necessary.
  3. 3 Cook for 30 minutes, shaking the basket every 10 minutes. Transfer the seeds to a paper towel-lined plate and let sit for 5 minutes.

By Soup Loving Nicole

Vegetarian Stuffed Green Peppers
Dinner

Vegetarian Stuffed Green Peppers

4.4

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  3. 3 Combine cooked rice with black beans and chili powder. Cut the tops off of the peppers and remove the ribs and seeds. Spoon about 2 tablespoons of the rice and bean mixture into the bottoms of the peppers. Lay a slice of cheese on top and repeat 3 more times, ending with cheese on top.
  4. 4 Bake in preheated oven until peppers soften, about 45 minutes.
  5. 5 Meanwhile, heat tomato sauce in a small saucepan over low to medium heat. Slice peppers in half, top with tomato sauce and serve.

By GWILYN

Cheesy Ranch Potato Bake
Side Dish

Cheesy Ranch Potato Bake

4.5

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 2 Place the potatoes in the baking dish. Season with chili powder, salt, and pepper. Evenly distribute the butter over the potatoes.
  3. 3 Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly.

By JENNYBRIANNE

Butter Popcorn With Sumac
Appetizer

Butter Popcorn With Sumac

3.7

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Combine butter and 1/2 tablespoon oil in a saucepan over medium-low heat; cook and stir until butter is just melted, 1 to 2 minutes. Stir sumac, chili powder, and salt into butter-oil mixture.
  2. 2 Heat 2 tablespoons oil in a large saucepan over high heat. Add 3 popcorn kernels to the oil and cover saucepan with a lid. Once the 3 kernels have popped, the oil is ready. Add the remaining popcorn, cover saucepan, and cook popcorn, shaking saucepan constantly, until you no longer hear popping. Remove saucepan from heat.
  3. 3 Transfer popcorn to a large heat-proof bowl and let sit for 2 minutes to ensure better coverage by the butter.
  4. 4 Pour half of the butter mixture in a second large bowl and swirl it around the bottom and sides; add popcorn and mix with a big spoon. Transfer the popcorn back in the first large bowl; stir again. Pour remaining half butter mixture into the second bowl and swirl around again; add the popcorn in and mix again.

By Nathan King