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Ingredients

• ✓ chipotle pepper powder
• chile oil
• onion
• garlic
• red bell pepper
• quinoa
• vegetable broth
• cayenne pepper
• black bean
• corn kernel

Instructions

1. 1 Heat chile oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until lightly browned, 5 to 7 minutes. Add bell pepper; cook and stir until slightly tender, 1 to 2 minutes.
2. 2 Stir in quinoa, then pour in vegetable broth; season with chipotle pepper powder and cayenne pepper. Bring to a boil, cover the saucepan, reduce heat to low, and simmer until quinoa is tender, about 20 minutes.
3. 3 Stir black beans and corn into quinoa mixture until well combined. Simmer until beans and corn are heated through, about 5 minutes more.

By JampampJ

Ingredients

• ✓ chipotle pepper powder
• cooking spray
• sweet potato
• carrot
• parsley
• red bell pepper
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch pan with cooking spray.
2. 2 Combine sweet potato and carrots in the prepared pan. Sprinkle with 1/4 cup parsley and 1 teaspoon chipotle pepper powder.
3. 3 Cook in the preheated oven for 25 minutes. Add bell pepper and remaining parsley and cook until vegetables are cooked through but slightly crunchy, about 10 minutes more.
4. 4 Remove from the oven and add salt and more chipotle powder to taste.

By awilson0904

Ingredients

• ✓ chipotle pepper powder
• salmon
• salt
• black pepper
• pecan
• maple syrup
• apple cider vinegar
• paprika
• onion powder

Instructions

1. 1 Place salmon fillets on a baking sheet; season with salt and black pepper.
2. 2 Combine pecans, maple syrup, vinegar, paprika, chipotle powder, and onion powder in a food processor; pulse until crumbly. Spoon pecan mixture on each salmon fillet, coating entire top surface. Refrigerate coated salmon, uncovered, for 2 to 3 hours.
3. 3 Preheat the oven to 425 degrees F (220 degrees C).
4. 4 Bake in the preheated oven until salmon flakes easily with a fork, 12 to 14 minutes.

By Health Nut

Ingredients

• ✓ chipotle pepper powder
• shrimp
• onion powder
• garlic powder
• salt
• paprika
• watermelon
• goat cheese
• balsamic vinegar
• basil

Instructions

1. 1 Preheat the oven to 430 degrees F (220 degrees C).
2. 2 Season shrimp all over with onion powder, garlic powder, salt, smoked paprika, and chipotle pepper powder. Arrange shrimp in a single layer in a baking dish.
3. 3 Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, about 8 minutes.
4. 4 Use a ring mold (slightly larger in diameter than the diameter of goat cheese slices) to cut watermelon into circular shapes; slice lengthwise to get twelve 1/4-inch-thick slices. Reserve any remaining watermelon for another use.
5. 5 Place a slice of watermelon on a plate. Top with 1 slice cheese, 1 slice watermelon, 1 slice cheese, 1 slice watermelon, 2 shrimp, respectively, to form a salad stack. Repeat with remaining watermelon slices, cheese, and shrimp.
6. 6 Drizzle balsamic vinegar over each stack and garnish with basil.

By Noodles156

Ingredients

• ✓ chipotle pepper powder
• lime
• red bell pepper
• pico de gallo
• garlic salt
• hatch chile pepper
• black bean
• vegetable broth
• black pepper
• salt
• oregano
• cumin
• chili powder
• garlic
• yellow bell pepper
• onion
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add oil and heat until shimmering. Add onion and yellow pepper; cook and stir until translucent and soft, about 5 minutes.
2. 2 Add garlic, chili powder, cumin, oregano, salt, pepper, and chipotle powder. Cook and stir until fragrant, about 1 minute. Add broth, beans, and chile peppers. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to the manufacturer's instructions, about 25 minutes. Unlock and remove the lid.
4. 4 Use a stick blender to blend beans until thick and creamy. Season with garlic salt.
5. 5 Ladle into bowls and serve with pico de gallo, red bell pepper slices, and lime wedges.

By bdweld

Ingredients

• ✓ chipotle pepper powder
• cilantro
• sour cream
• green onion
• cayenne pepper
• white sugar
• chicken broth
• white bean
• chicken broth
• cornmeal
• oregano
• flour
• cumin
• ancho chile powder
• garlic
• black pepper
• salt
• onion
• vegetable oil
• chicken breast
• vegetable oil

Instructions

1. 1 Heat 1 teaspoon vegetable oil in a large, deep skillet over medium-high heat. Add chicken breasts and cook until browned, about 4 minutes. Reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about 5 minutes. Remove to a plate and allow to cool before chopping into cubes.
2. 2 Return skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper. Cook and stir until onion turns translucent, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
3. 3 Stir ancho chili powder, cumin, flour, chipotle pepper powder, and oregano into onion mixture; cook and stir for 2 to 3 minutes. Add 1 cup of chicken broth and stir, scraping up any brown bits off the bottom of the pan. Stir in cornmeal and bring to a simmer.
4. 4 Stir in beans and 1 more cup of chicken broth. Cut cooled chicken breasts into cubes, add to chili and bring to a simmer. Add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through. Serve garnished with green onions, sour cream, and cilantro.

By John Mitzewich

Ingredients

• ✓ chipotle pepper powder
• rotini pasta
• olive oil
• kale
• garlic powder
• garlic salt
• vegetable broth
• cannellini bean
• mexican cheese blend

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. 2 Heat olive oil in a large skillet over medium heat. Add kale to the skillet; season with garlic powder, garlic salt, and chipotle pepper powder. Cook and stir kale until wilted, 1 to 2 minutes.
3. 3 Pour vegetable broth over kale; add cannellini beans and stir. Cook mixture, stirring often, until beans are softened, 7 to 8 minutes.
4. 4 Stir cooked rotini with kale and beans mixture; cook and stir until pasta is reheated, 1 to 2 minutes. Top with shredded Mexican cheese.

By Tracy McKibben