Type what you have

Ingredients

• ✓ chipotle pepper
• ground beef
• onion
• adobo sauce
• taco seasoning

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Use your hands to thoroughly mix ground beef, onion, chipotle peppers, and taco seasoning together in a bowl; shape into 4 patties.
3. 3 Cook burgers on preheated grill until firm, hot, and grey in the center, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By Lori Fisher

Ingredients

• ✓ chipotle pepper
• honey
• garlic
• adobo sauce
• chicken breast
• black bean

Instructions

1. 1 Blend honey, garlic, and chipotle peppers in adobo sauce together in a food processor until smooth.
2. 2 Place chicken breasts in the bottom of a slow cooker and mix in honey-chipotle sauce.
3. 3 Cook in the slow cooker on Low for 5 hours.
4. 4 Transfer chicken to a bowl and shred using 2 forks. Return chicken to the slow cooker and stir in black beans.
5. 5 Continue to cook on Low until cooked through, about 30 minutes more.

By Randy

Ingredients

• ✓ chipotle pepper
• kosher salt
• brown sugar
• garlic powder
• paprika
• chicken
• butter

Instructions

1. 1 Combine salt, brown sugar, garlic powder, paprika, and chipotle pepper in a bowl. Rinse and pat chicken dry. Rub with seasoning blend, placing any excess in the cavity.
2. 2 Allow to rest at room temperature for up to 90 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Place chicken in the bottom of a Dutch oven. Pour butter over the chicken. Cover.
5. 5 Bake in the preheated oven until no longer pink at the bone and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and allow to rest, uncovered, for 10 minutes.
6. 6 Carve chicken and spoon over pan drippings before serving.

By Charlie Ciborek

Ingredients

• ✓ chipotle pepper
• orange
• cumin
• salt
• skirt steak

Instructions

1. 1 Whisk orange juice, cumin, chile pepper, and sea salt together in a bowl and pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade and discard marinade.
3. 3 Cook the steak until it starts to firm and is reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

By Timothy F Koehler Sr

Ingredients

• ✓ chipotle pepper
• potato
• butter
• half-and-half
• adobo sauce
• ranch seasoning mix
• salt
• pepper

Instructions

1. 1 Place potatoes in large pan with water over high heat and boil until tender but still firm, about 15-20 minutes. Heat butter, half-and-half and peppers in saucepan over low heat until combined. Drain potatoes and place in mixer with butter sauce. Add dressing mix and process until smooth. Season with salt and pepper.

By Hidden Valley Ranch

Ingredients

• ✓ chipotle pepper
• adobo sauce
• lime juice
• honey
• cilantro
• onion powder
• garlic powder
• chili powder
• black pepper
• cayenne pepper
• salt
• chicken breast

Instructions

1. 1 Combine chipotle peppers, adobo sauce, lime juice, honey, cilantro, onion powder, garlic powder, chili powder, black pepper, cayenne, and salt in a blender or food processor and puree, making sure chipotle chiles are chopped very fine.
2. 2 Place a layer of chicken in a slow cooker and cover with about 1/2 of the liquid mixture. Lay on remaining chicken and pour remaining liquid over top.
3. 3 Cover and cook on Low until chicken is no longer pink in the center and juices run clear, about 6 hours, or on High, about 3 hours. Turn off the heat and let rest for at least 15 minutes before serving.

By crowefoot

Ingredients

• ✓ chipotle pepper
• chicken breast
• adobo sauce
• dark beer
• olive oil
• corn tortilla

Instructions

1. 1 Place chicken in a resealable plastic bag; add chipotle peppers in adobo sauce and 1/2 of the beer. Squeeze out excess air and seal the bag. Marinate in the refrigerator, at least 1 hour.
2. 2 Heat olive oil in a skillet over medium-high heat; pour chicken and marinade into the hot oil. Cook and stir, adding the remaining beer, until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Shred chicken in the skillet using 2 forks and serve in corn tortillas.

By Omi Longmire

Ingredients

• ✓ chipotle pepper
• bacon
• bacon drippings
• onion
• ham
• chorizo sausage
• pinto bean
• garlic

Instructions

1. 1 Fry bacon strips in a large skillet over medium heat until crisp. With a slotted spoon, remove bacon to paper towels. Reserve 1/2 cup bacon drippings.
2. 2 Place drippings in a large pot, and warm over medium heat. Fry onions until light brown. Stir in ham and chorizo. Reserve 1 cup of beans, and add the rest to the pot, along with the chipotle and garlic.
3. 3 Mash the reserved beans, then add to the pot. Simmer beans until thick and soupy, about 30 minutes. (If the beans become too dry, stir in water). Remove chipotle and garlic, and serve.

By PBOTHWELL

Ingredients

• ✓ chipotle pepper
• long grain rice
• water
• salad dressing
• shrimp
• orange marmalade
• adobo sauce
• cilantro

Instructions

1. 1 Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. 2 Heat salad dressing in a large skillet over medium-high heat. Cook shrimp in dressing until beginning to firm, about 4 minutes. Stir marmalade and chipotle peppers into shrimp mixture and continue cooking until shrimp are completely pink, about 3 minutes more. Remove from heat and stir in cilantro. Serve over rice.

By Crystal

Ingredients

• ✓ chipotle pepper
• firm tofu
• sesame oil
• cornstarch
• apricot preserves
• vegetable broth
• ginger
• garlic
• red pepper

Instructions

1. 1 Slice tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
2. 2 Lay tofu evenly on a plate lined with a couple of sheets of paper towels. Layer more paper towel on top of the tofu and place another plate on top of the stack. Press out as much water as possible and let sit for at least 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Transfer pressed tofu to a mixing bowl and drizzle with sesame oil. Lightly toss to combine. Sprinkle with cornstarch and ground chipotle chile pepper. Toss tofu until it is evenly coated with cornstarch and arrange in one layer on the prepared baking sheet.
5. 5 Bake tofu in the preheated oven for 10 minutes. Flip and continue baking until tofu is crisp, about 10 minutes more. Transfer tofu to a wire rack using a spatula; cool.
6. 6 While tofu bakes, combine apricot preserves, vegetable broth, ginger paste, garlic, and red pepper in a small saucepan over low heat. Heat and stir sauce until warmed and well combined, about 5 minutes. Remove from heat. Serve tofu with warm dipping sauce.

By Chef Mo

Ingredients

• ✓ chipotle pepper
• chorizo sausage
• adobo sauce
• corn tortilla
• onion
• cilantro

Instructions

1. 1 Combine crumbled chorizo and chipotle peppers in adobo sauce in a bowl.
2. 2 Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer to a plate, reserving grease in the skillet.
3. 3 Heat tortillas in reserved grease in the skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas for each taco, then fill with chorizo, onion, and cilantro.

By evostoplight

Ingredients

• ✓ chipotle pepper
• active dry yeast
• water
• sugar
• all-purpose flour
• salt
• adobo sauce
• cream cheese
• cheddar cheese
• parmesan cheese
• cornmeal

Instructions

1. 1 Sprinkle the yeast over 3 cups of warm water in a small bowl and stir in the sugar. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
2. 2 Combine 4 cups of flour and the salt in a large bowl. Stir in the yeast to form a soft dough. Set aside for 15 minutes to let the flour absorb the liquid. Add the flour 1 cup at a time, mixing until until the dough is very smooth. (If the dough is too stiff to mix by hand, turn it out onto a lightly floured surface and knead in the remaining flour.) Let the dough rest for an additional 15 minutes.
3. 3 Seed the chiles, if desired, and puree the chipotle peppers in adobo. Cut the softened cream cheese into cubes. Knead the chipotle puree, cubed cream cheese, Cheddar cheese, and the grated Parmesan cheese into the dough until fully incorporated.
4. 4 Place the dough in an oiled bowl and turn to coat. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 40 minutes. Punch the dough down and knead it a few times. Cover and let rise again until doubled, about 30 minutes.
5. 5 Place a pizza stone in the oven on a middle rack. Preheat the oven to 450 degrees F (230 degrees C). Lightly dust a pizza peel or the back of a baking tray with cornmeal.
6. 6 Use a serrated knife to divide the dough into four equal pieces. Shape the loaves into round balls, and place the balls on the cornmeal-dusted peel. Cover with a damp cloth and let rise for 10-20 minutes.
7. 7 Slide the loaves off the peel or baking sheet onto the hot baking stone and bake until the bread is golden and the loaves sound hollow when tapped on the bottom, about 20 to 30 minutes.

By JESSIE KAY

Ingredients

• ✓ chipotle pepper
• adobo sauce
• sour cream
• chicken breast
• sour cream
• spinach
• chicken broth
• salt

Instructions

1. 1 Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
2. 2 Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
3. 3 Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.

By Bethany Gorski

Ingredients

• ✓ chipotle pepper
• maple syrup
• sea salt
• butter-flavored crouton
• garlic-flavored crouton
• egg
• salmon fillet
• cooking spray

Instructions

1. 1 Combine maple syrup, chipotle powder, and salt in saucepan and bring to a simmer over medium heat. Reduce heat to low to keep warm.
2. 2 Place croutons in the bowl of a mini food processor; pulse until crushed into fine crumbs. Transfer to a shallow bowl. Whisk egg in a separate bowl.
3. 3 Preheat the air fryer to 390 degrees F (200 degrees C).
4. 4 Sprinkle salmon lightly with sea salt. Lightly dip salmon into egg mixture, letting excess drip off. Coat salmon in crouton breading and shake off extra. Set on a plate and mist lightly with cooking spray.
5. 5 Spray basket of the air fryer with cooking spray. Place salmon nuggets inside, working in batches to avoid overcrowding, if necessary.
6. 6 Cook in the preheated air fryer for 3 minutes. Gently turn salmon pieces, spray lightly with oil, and cook until salmon is cooked throughout, 3 to 4 more minutes. Place on a serving platter and drizzle with warm chipotle-maple syrup. Serve immediately.

By France Cevallos

Ingredients

• ✓ chipotle pepper
• elbow macaroni
• half and half
• adobo sauce
• chicken bouillon cube
• garlic
• onion powder
• black pepper
• corn starch
• monterey jack cheese
• pepper jack cheese
• pepper jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish or 13x9-inch pan.
2. 2 Blend 2 cups half and half, chipotle pepper, bouillon cubes, and garlic in a blender or food processor until well-blended. Pour into a large saucepan; add onion powder, black pepper, remaining 2 cups of half and half, and corn starch. Stirring constantly, bring to a boil; boil and stir until very thick, about 1 minute. Remove from heat.
3. 3 Gradually stir in cheeses until melted. Add cooked pasta and stir until blended. Pour mixture into the prepared dish and sprinkle with desired topping.
4. 4 Bake until browned and bubbly around edges, 25 to 30 minutes.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ chipotle pepper
• pork rib
• vegetable oil
• salt
• black pepper
• vegetable oil
• shallot
• chili sauce
• apricot preserves
• soy sauce
• ginger
• chive

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C). Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Brush ribs with 2 tablespoons oil and season with salt and pepper. Arrange 1/2 of the ribs in a single layer in the air fryer basket.
3. 3 Cook in the preheated air fryer until ribs are fork-tender and fully cooked, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer ribs to a baking pan and place in the preheated oven to keep warm while cooking the remaining ribs.
4. 4 Meanwhile, heat 2 teaspoons oil in a small saucepan over medium heat. Add shallot; cook and stir until tender, about 3 minutes. Stir in chili sauce, apricot preserves, soy sauce, ginger, and chipotle pepper. Heat and stir until bubbly, 3 to 5 minutes.
5. 5 Transfer ribs to a serving platter. Brush generously with glaze and garnish with chives.

By Allrecipes

Ingredients

• ✓ chipotle pepper
• adobo sauce
• tomato
• onion
• cilantro
• garlic
• salt
• black pepper

Instructions

1. 1 Combine chipotle peppers, tomatoes, onion, cilantro, garlic, salt, and pepper in the bowl of a food processor; pulse until salsa is chunky.

By lovetocook

Ingredients

• ✓ chipotle pepper
• pineapple
• brown sugar
• adobo sauce
• bourbon whiskey
• nutmeg
• ginger
• ham
• cornstarch
• water

Instructions

1. 1 Place pineapple, brown sugar, chipotle peppers, bourbon, nutmeg, and ginger in a blender; blend until smooth.
2. 2 Make diagonal cuts in ham in a diamond pattern, about 1 inch apart and 1/2 inch deep, using a sharp knife. Place ham in a large bowl. Pour chipotle marinade over ham; toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 3 to 6 hours, flipping ham occasionally.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Remove ham from marinade and shake off excess; reserve marinade. Place ham in a roasting pan. Cook in the preheated oven for 30 minutes.
5. 5 Meanwhile, bring reserved marinade to a boil in a saucepan over medium heat. Whisk cornstarch and water together in a small bowl until smooth; whisk into marinade. Reduce heat to low; simmer until thick and glaze-like, about 5 minutes. Spoon glaze over ham.
6. 6 Return ham to the oven; cook until glaze bakes onto ham, basting with glaze every 30 minutes, and an instant-read thermometer inserted into the thickest part of ham, near but not touching bone, reads at least 145 degrees F (65 degrees C), about 1 1/2 hours more.

By jraddude

Ingredients

• ✓ chipotle pepper
• ✓ chipotle pepper
• panko bread crumb
• egg
• parsley
• mayonnaise
• seafood seasoning
• mustard
• crabmeat
• panko bread crumb
• coconut oil
• mayonnaise
• adobo sauce
• adobo sauce
• lemon juice

Instructions

1. 1 Mix 1/3 cup panko, egg, parsley, mayonnaise, seafood seasoning, and mustard together in a medium bowl. Gently fold in crabmeat. Form into 4 patties and coat with remaining panko.
2. 2 Heat coconut oil in a nonstick skillet over medium-high heat. Fry patties until crispy, flipping once, about 12 minutes total.
3. 3 While patties cook, prepare the sauce: Combine mayonnaise, chipotle pepper, adobo sauce, and lemon juice in the bowl of a food processor; process until smooth.
4. 4 Serve crab cakes with sauce on the side.

By Nancy Gibson

Ingredients

• ✓ chipotle pepper
• coconut oil
• zucchini
• tomato
• onion
• green chile
• spinach
• yellow corn tortilla

Instructions

1. 1 Heat coconut oil in a skillet over medium-low heat. Add zucchini, tomato, onion, and green chiles. Cook and stir until tender, 5 to 7 minutes. Add spinach and chipotle seasoning; stir to combine.
2. 2 Wrap tortillas in a damp paper towel and heat in the microwave for 30 seconds. Top tortillas with filling.

By VeganGidget

Ingredients

• ✓ chipotle pepper
• olive oil
• salsa
• cumin
• red onion
• jalapeno pepper
• salmon fillet
• salt
• avocado
• lemon juice
• sour cream
• water
• corn tortilla chip
• cilantro
• green onion
• lime

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Generously grease the bottom of a 9x13-inch baking dish with olive oil.
2. 2 Combine salsa, ground chipotle, and cumin in a bowl.
3. 3 Sprinkle red onion and jalapenos in an even layer in the bottom of the prepared baking dish. Place salmon filets over top and season with salt. Generously spoon salsa over the filets and distribute remaining salsa over onions and jalapenos.
4. 4 Bake in the center of the preheated oven, until salmon is moist and tender and an instant-read thermometer inserted into the center reads at least 130 degrees F (55 degrees C), about 20 minutes.
5. 5 Meanwhile, toss diced avocado with lemon juice in a small bowl. Thin sour cream with water in another bowl.
6. 6 Divide chips between two serving plates. Spoon onion-jalapeno mixture over top, along with any accumulated juices, then top with avocado, cilantro, and green onion. Place a salmon filet on top of each plate and drizzle with sour cream. Sprinkle with more green onions and serve with lime.

By John Mitzewich

Ingredients

• ✓ chipotle pepper
• butternut squash
• salt
• black pepper
• olive oil
• bacon
• onion
• pear
• garlic
• rosemary
• thyme
• nutmeg
• cinnamon
• chicken broth
• sour cream

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil.
2. 2 Place squash in a large bowl; drizzle with olive oil and toss to coat. Spread the squash in a single layer on prepared baking sheet. Season with salt and pepper.
3. 3 Roast squash in prepared oven for 20 minutes; turn. Continue roasting until softened, 10 to 20 minutes more.
4. 4 Place the chopped bacon into a heavy pot and cook over medium-high heat, stirring occasionally, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate to drain. Reserve the bacon drippings.
5. 5 Place the pot over medium heat; add the onion, pears, garlic, rosemary, and thyme and cook in the bacon drippings until onions and pears are soft, 3 to 5 minutes. Add the roasted squash and cook another 5 minutes. Add Swanson® Chicken Broth, nutmeg, cinnamon, and chipotle pepper; simmer on medium-low until ingredients are very soft and flavors have combined, about 10 minutes.
6. 6 Puree the soup in a blender or food processor in small batches.
7. 7 Ladle soup into serving bowls and garnish with crumbled bacon and a generous dollop of sour cream. Enjoy!

By Campbell's Kitchen

Ingredients

• ✓ chipotle pepper
• coconut oil
• sweet potato
• onion
• apple
• garlic
• cinnamon
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Spoon coconut oil onto a baking sheet; add sweet potatoes, onion, apple, and garlic. Sprinkle cinnamon, chipotle pepper, and salt over sweet potato mixture.
3. 3 Roast in the preheated oven, stirring occasionally, until sweet potatoes are tender, 20 to 30 minutes.

By Erica Brown

Ingredients

• ✓ chipotle pepper
• olive oil
• balsamic vinegar
• orange bell pepper
• celery
• carrot
• onion
• garlic
• black-eyed pea
• water
• vegetable bouillon base
• adobo sauce
• liquid mesquite smoke flavoring
• cumin
• black pepper

Instructions

1. 1 Heat the olive oil and balsamic vinegar in a skillet; cook and stir the orange bell pepper, celery, carrot, onion, and garlic in the hot oil until the onion is translucent, 5 to 8 minutes. Transfer the mixture to a slow cooker; mix in the black-eyed peas, water, and vegetable base, stirring to dissolve the vegetable base. Stir in the chipotle peppers, about 1 tablespoon of the reserved adobo sauce (or to taste), liquid smoke, cumin, and black pepper.
2. 2 Cook in the slow cooker on Low until the black-eyed peas are very tender and the flavors are blended, about 8 hours.

By Amanda

Ingredients

• ✓ chipotle pepper
• lemon juice
• olive oil
• garlic
• tarragon
• dijon mustard
• kosher salt
• coleslaw mix
• buttermilk
• hot pepper sauce
• cayenne pepper
• black pepper
• shrimp
• whole wheat panko bread crumb
• whole-wheat hoagie roll

Instructions

1. 1 Whisk lemon juice, oil, garlic, tarragon, mustard, and 1/4 teaspoon kosher salt together in a bowl. Add coleslaw mix and toss to coat.
2. 2 Whisk buttermilk, hot sauce, cayenne, chipotle pepper, black pepper, and remaining salt together in another bowl. Add shrimp to buttermilk mixture, tossing to coat; let marinate about 5 minutes.
3. 3 Add 2/3 cup panko to a shallow dish. Remove shrimp from buttermilk mixture, letting excess drip off. Working in 3 batches, dredge 1/3 of the shrimp in 2/3 cup panko, turning evenly to coat. Transfer to a baking sheet and repeat with remaining shrimp and panko.
4. 4 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
5. 5 Working in batches if necessary, arrange shrimp in a single layer in the fryer basket. Cook, turning once, until shrimp are golden brown and cooked through, about 8 minutes.
6. 6 To serve, put coleslaw in rolls and top with shrimp.

By lkb

Ingredients

• ✓ chipotle pepper
• sour cream
• corn tortilla
• mexican blend cheese
• chicken
• broth
• cinnamon
• black pepper
• salt
• raisin
• adobo sauce
• tomato
• garlic
• onion
• olive oil
• sesame seed
• almond

Instructions

1. 1 Heat an 8-inch nonstick skillet over medium heat. Add the almonds and sesame seed and cook and stir for 4 minutes or until golden brown. Reserve 1 tablespoon almond mixture.
2. 2 Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, tomatoes, chipotle chiles, raisins, salt, black pepper and cinnamon. Cook for 5 minutes or until the onion is tender, stirring occasionally.
3. 3 Spoon the onion mixture into a blender. Add the broth and the remaining almond mixture. Cover and blend until the mole sauce is smooth. Pour the mole sauce into the saucepan and heat over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mole sauce is slightly thickened, stirring often.
4. 4 Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup cheese and 1/2 cup mole sauce in a large bowl.
5. 5 Spread 1/2 cup mole sauce in the bottom of an 11x8x2-inch baking dish.
6. 6 Spoon about 1/4 cup chicken mixture in the center of each tortilla. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into the baking dish. Pour the remaining mole sauce over the filled tortillas. Top with the remaining cheese. Cover the baking dish.
7. 7 Bake for 25 minutes or until the enchiladas are hot and bubbling. Sprinkle with the reserved almond mixture. Serve with the sour cream.

By Campbell's Kitchen

Ingredients

• ✓ chipotle pepper
• pinto bean
• pinquito bean
• water
• tomato puree
• garlic
• ground turkey
• onion
• olive oil
• cinnamon
• cayenne pepper
• black pepper
• cocoa powder
• oregano
• salt
• cumin
• paprika
• ancho chile powder

Instructions

1. 1 Make the spice mix: Mix ancho chili powder, paprika, cumin, salt, chipotle pepper, oregano, cocoa powder, black pepper, cayenne pepper, and cinnamon in a bowl; set aside.
2. 2 Make the chili: Heat olive oil in a large, heavy pot over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in ground turkey and garlic. Cook and stir until turkey is no longer pink, breaking up any large chunks, 7 to 8 minutes. Stir in spice mixture. Cook until fragrant, 3 to 4 minutes.
3. 3 Stir in tomato purée and water. Bring to a simmer, then reduce heat to low. Cook until turkey meat is broken down, about 1 hour. Stir in beans, and continue to simmer until flavors have blended, 20 to 30 more minutes.

By John Mitzewich

Ingredients

• ✓ chipotle pepper
• bacon
• onion
• shrimp
• adobo sauce
• corn tortilla
• cilantro
• lime
• salt

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly browned; drain fat. Stir onion into bacon in the skillet; cook until onion is translucent, about 5 minutes. Stir in shrimp and chipotles; cook until heated through, about 4 minutes.
2. 2 Heat one side 1 tortilla on an ungreased skillet over medium-high heat for 10 to 15 seconds. Flip; heat second side 5 to 10 seconds more. Repeat with remaining tortillas. Fill tortillas with shrimp mixture; sprinkle with cilantro, lime juice, and salt.

By rvelasquez

Ingredients

• ✓ chipotle pepper
• cilantro
• sour cream
• cayenne pepper
• black bean
• cocoa powder
• sugar
• salt
• cornmeal
• water
• tomato
• oregano
• cumin
• ancho chile powder
• jalapeno pepper
• red bell pepper
• garlic
• onion
• olive oil
• salt
• sweet potato

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Combine sweet potatoes, chipotle pepper, 1/2 teaspoon salt, and 1 tablespoon olive oil in a large bowl and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer.
3. 3 Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender, 20 to 25 minutes. Allow to cool to room temperature.
4. 4 Cook and stir remaining 1 tablespoon olive oil, onion, garlic, red bell pepper, jalapeno pepper, ancho chile powder, cumin, and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened, about 5 minutes.
5. 5 Pour tomatoes and water into the onion mixture and bring to a simmer. Add cornmeal, 1 teaspoon salt, sugar, and cocoa powder. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes.
6. 6 Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and cayenne pepper to taste. Serve topped with sour cream and cilantro.

By John Mitzewich

Ingredients

• ✓ chipotle pepper
• basil
• green chile pepper
• tomato
• heavy cream
• sugar
• heavy cream
• jasmine rice
• cayenne pepper
• paprika
• chicken broth
• tomato
• garlic
• black pepper
• salt
• celery
• sweet onion
• olive oil

Instructions

1. 1 Heat olive oil in a large, tall pot or Dutch oven over medium-high heat. Add onion and celery and season with salt and pepper. Cook until vegetables are slightly opaque, 5 to 8 minutes. Add garlic; cook and stir for 2 minutes, being careful not to brown garlic.
2. 2 Pour in 2 cans of crushed tomatoes and chicken broth; bring to a boil. Stir in paprika, cayenne pepper, and chipotle pepper. Add rice and reduce heat to medium-low or low to maintain a simmer. Cook, stirring every few minutes, until rice is tender and celery has softened, about 45 minutes. Puree soup with an immersion blender until smooth. Stir in heavy cream and sugar, and season with salt and pepper as needed.
3. 3 Stir in diced tomatoes and remaining can of crushed tomatoes. Cook over medium heat until warmed through, 5 to 7 minutes. Ladle soup into warm bowls. Spoon remaining cream in spirals on each bowl and top with basil.

By Matt Anderson