chilli powder

Pack flavour into your meal with these easy vegetarian enchiladas that are filled with nutritious ingredients. This comforting, cheesy dish is the perfect crowd-pleasing family dinner

Vegetarian Enchiladas

olive oil

onions,chopped

carrots,grated

2-3 tsp chilli powder(mild or hot, according to your taste)

tomatoes

pulsesin

wholemeal tortillas

low-fat natural yogurt

extra-mature cheddarcheese (or veg alternative), finely grated

Vegetarian enchiladas

Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft – add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.

Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.

Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.

This great chilli recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up storecupboard ingredients.

Chilli con carne recipe

onion

red pepper

garlic

tbsp oil

paprika

tsp cumin

lean minced beef

beef stock cube

can chopped tomatoes

marjoram

tsp sugar(or add a thumbnail-sized piece of dark chocolate along with the beans

tomato purée

red kidney beans

plain boiled long grain rice, to serve

Prepare your vegetables. <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">Chop</a> 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.

Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. <a href="https://www.bbcgoodfood.com/content/top-five-garlic-gadgets">Peel</a> and finely chop 2 garlic cloves.

Start cooking. Put your <a href="https://www.bbcgoodfood.com/review/best-saute-pans">pan</a> on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).

Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.

Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.

Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.

Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.

Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.

Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.

Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.

Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.

Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.

Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.

Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.

Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.

Serve with soured cream and plain boiled long grain rice.

Tomato, onion and garlic pasta sauce with sausage chunks for a bit of substance – brilliant for students (and as a hangover cure)

Sausage pasta

pork sausages

onion,

garlic cloves, crushed

tsp chilli powder

short pasta

Put a large pan of water on to boil.

Heat 1 tbsp olive oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and fry chunky pieces of 8 pork sausages on a fairly high heat until they are golden brown all over.

Now turn the heat down and add 1 large chopped onion and 2 crushed garlic cloves, cooking them until they have softened.

Stir in 1 tsp chilli powder and 400g chopped tomatoes with the sausages, bring the sauce to the boil then turn the heat down and let it bubble for about 10 minutes while you cook the pasta.

Drop 300g pasta into the pan of boiling water and cook according to the pack instructions.

Drain the pasta, then tip it into the frying pan with the sausage sauce, mixing well to coat. Dish up immediately with crusty bread.

These tandoori cauliflower make for a filling and flavour-packed vegetarian dish. Who said vegetables had to be boring?

This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

Tandoori cauliflower, my way

cauliflower (1 small head)

(50 grams) chickpea flour (besan)

cashews

(25 grams) ginger, finely grated

(60 milliliters) sunflower oil, plus extra to grease

thick Greek-style yoghurt

tsp carom seeds (from Indian food shops – substitute with fennel seeds)

tsp each garam masala & ground cumin

creme fraiche

coriander

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These veggie burgers are a doddle to make and the toppings make them wonderfully moist - cook from frozen to save time

Mexican bean burgers with lime yogurt & salsa

breadcrumb

tsp mild chilli powder

coriander, stalks and leaves chopped

tub fresh salsa

milliliters low-fat natural yogurt

lime

wholemeal burger buns, sliced avocado, sliced red onion

Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.

Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.

While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.

This pasta bake is simple yet satisfying, great for a weeknight supper

Tomato & mozzarella spaghetti bake

garlic cloves, chopped

spaghetti,

basil

pack mozzarella, sliced

grated parmesan (or vegetarian alternative)

Heat oven to 200C/180C fan/gas 6. Heat the oil in large pan, add the garlic and fry for 1 min. Add the tomatoes, chilli and seasoning, bring to the boil and simmer for 10 mins.

Meanwhile, cook the spaghetti, then drain. Mix the spaghetti with the tomato sauce and basil, then spoon half into a large ovenproof dish. Arrange half the mozzarella over the top and sprinkle with half the Parmesan. Repeat the layers, then bake for 15-20 mins until lightly browned on top. Scatter with extra basil and serve with a big green salad.

A hearty butter chicken that packs a punch of flavour.

Butter chicken

milliliters (1/2 cup) natural yoghurt

lemon juice

turmeric

garam masala

cumin

ginger

chicken breast fillets, chopped

cashews, roasted

unsalted butter

sunflower oil

onion, finely chopped

cardamom

cinnamon

Indian bay leaf* or normal bay leaf

sweet paprika

tomato puree*

chicken stock

milliliters (1 cup) thickened cream

Basmati

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Vibrant and bursting with flavour, this curry is perfect for those cold winter nights at home.

Recipe by Shane Delia.

This recipe was brought to you by Ardmona.

Chicken, tomato and coconut milk curry

chicken Marylands

(60 milliliters) extra virgin olive oil

tbs ghee or unsalted butter

Ardmona Rich and Thick tomatoes

coconut milk

1L (4 cups) chicken stock

Basmati rice, to serve

Flaked almonds, to serve

curry

(15 grams) garam masala

tbs cumin seeds

coriander seeds

fennel seeds

brown onions,

8cm ginger, peeled and chopped

coriander roots, washed

salt flakes

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Vibrant, aromatic and full of spices, this curry is guaranteed to please.

This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

Mangalorean chicken curry

(60 milliliters) ghee oil

onions, finely chopped

chicken joints (bone in), cut into medium-sized pieces

curry leaves

chillies

tamarind paste

tsp cumin seeds

tsp black peppercorns

cloves

fresh or frozen coconut, coarsely grated

tsp finely chopped ginger

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This tastes best if you do the first stage of the cooking, then chill overnight before roasting in the oven the next day, says O Tama.

Recipe by O Tama Carey, from Lankan Filling Station.



Pork rib curry

pork

tamarind puree

ghee

red onion, chopped

garlic cloves, finely chopped

(15 grams) ginger, finely chopped

cardamom pods, bruised

cinnamon quill

star anise

x 6cm pandanus leaves

(250 milliliters) coconut milk

red chilli,

tsp basmati rice

brown mustard seeds

tsp cardamom pods

cinnamon quill,

tbs chilli powder

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This traditional Chinese noodle dish is super easy to make and packs a punch with Sichuan chilli oil and spicy sesame stock throughout. The best thing is that it can be eaten the next day and it will still taste just as delicious!

Dan Dan Noodles

vegetable oil

Sichuan peppercorns

bay leaves

tbsp chilli powder

tbsp chilli flakes

Sichuan Chilli Oil (from above)

soy sauce

tbsp tahini

garlic cloves,

tsp caster sugar

½ tsp Chinese five spice powder

grapeseed oil

pork mince

hoisin sauce

1½ tbsp shaoxing wine

tsp dark soy sauce

1½ tsp Chinese five spice powder

preserved mustard greens, roughly chopped

fresh thick noodles

eggs

choy sum

Sliced spring onion

A delicious rendition of the Indian classic, this Butter Chicken is creamy, full of flavour and is served with a side of fresh butter Roomali roti


Top 15 chilli powder recipes from across the web

The most viewed chilli powder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegetarian Enchiladas

Chilli con carne recipe

Sausage pasta

Tandoori cauliflower, my way

Mexican bean burgers with lime yogu...

Tomato & mozzarella spaghetti bake

Butter chicken

Chicken, tomato and coconut milk cu...

Mangalorean chicken curry

Pork rib curry

Dan Dan Noodles

Goila Butter Chicken

BBQ brisket

Mick's Nan's caramel tart

Sweet potato and chickpea curry

Top 15 chilli powder recipes from across the web

The most viewed chilli powder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetarian Enchiladas

Chilli con carne recipe

Sausage pasta

Tandoori cauliflower, my way

Mexican bean burgers with lime yogu...

Tomato & mozzarella spaghetti bake

Butter chicken

Chicken, tomato and coconut milk cu...

Mangalorean chicken curry

Pork rib curry

Dan Dan Noodles

Goila Butter Chicken

BBQ brisket

Mick's Nan's caramel tart

Sweet potato and chickpea curry

The most viewed chilli powder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine