Type what you have

Ingredients

• ✓ whole peeled tomato
• pinto bean
• water
• red onion
• jalapeno pepper
• chili powder
• cumin
• garlic powder
• cilantro
• salt
• black pepper

Instructions

1. 1 Place pinto beans in a large pot and pour in enough water to cover by 2 inches. Add tomatoes with juice, onion, jalapeno pepper, chili powder, cumin, and garlic powder; bring to a boil. Reduce heat to low and simmer for 3 hours.
2. 2 Stir in cilantro, salt, and pepper. Continue to simmer until beans are soft, about 1 more hour. Taste the liquid and add more of any of the spices you feel will make it taste better.

By Justin Fassio

Ingredients

• ✓ whole peeled tomato
• water
• corn meal
• flour
• hot pepper sauce
• kidney bean
• black pepper
• salt
• oregano
• cayenne pepper
• paprika
• chili powder
• basil
• parsley
• garlic
• tomato paste
• beef bouillon cube
• red wine
• ground beef
• onion
• green bell pepper
• vegetable oil

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add green pepper and onion; cook and stir until softened. Stir in ground beef and cook until browned. Stir in wine and crumble over bouillon cubes; cook for a few minutes.
2. 2 Stir in chopped tomatoes, tomato paste, and garlic. Season with parsley, basil, chili powder, paprika, cayenne pepper, and oregano. Stir in salt and pepper.
3. 3 Bring to a boil over high heat. Reduce heat to medium-low; cover, and simmer for 90 minutes, stirring occasionally.
4. 4 Stir in kidney beans and hot pepper sauce. Add reserved tomato juice if more liquid is needed; continue to simmer for an additional 30 minutes.
5. 5 Whisk flour, cornmeal, and water together in a small bowl until smooth; stir into chili and simmer for a further 10 minutes, or until chili has thickened up.

By CHEFJIMMY

Ingredients

• ✓ whole peeled tomato
• tikka masala curry paste
• yogurt
• chicken breast
• vegetable oil
• onion
• water
• sugar
• lemon juice
• coriander leaves

Instructions

1. 1 Mix the tikka masala curry paste with half of the yoghurt in a large mixing bowl.
2. 2 Cut the chicken into 1-cm strips, then add the yoghurt mixture and stir to coat the chicken. Cover. Leave to marinate in the fridge for at least 2 hours or overnight, if you have time.
3. 3 Place the oil and onion in the ActiFry. Close the lid. Cook for 10 minutes.
4. 4 Add the marinated chicken, tomatoes, water, the rest of the yoghurt, sugar, and lemon juice. Stir with a wooden spoon. Close the lid. Leave to cook for 15 minutes.
5. 5 Serve hot, sprinkled with chopped coriander and accompanied with basmati rice or naan bread.

By T-fal Canada