This recipe builds a richly flavorful base that includes two full onions, chopped green chiles, and plenty of garlic, rounding it out with cumin and cayenne. Sauteing this fragrant, spicy blend ...

Chopped green chilies. Canned chopped green chilies (sometimes label diced or minced) are ripe chilies that have been roasted ...

Heat some oil in a pan, add the brinjal, salt and turmeric. Sauté until soft and put it aside. In another pan, heat some ...

This chili is also a budget-friendly winner. It uses pantry staples and affordable ingredients to create a meal that feels ...

1 jar (48 ounces) great northern beans, drained and rinsed. 4 cups fat-free, low-sodium chicken broth 2 cans (4 ounce each) chopped green chilies 1 cup fresh chopped cilantro In a 3 ½ quart or larger ...

Add the onion, celery, garlic, bay leaves and chile. Cook over moderate heat ... Spoon the beans into bowls and top with the chopped herbs. Drizzle with olive oil and serve warm.

In a mixed bowl, add in the sprouted moong, ginger garlic paste, turmeric, chopped green chilies, coriander leaves, carrot, and radish. Now, add salt to taste.

First of all, heat a pan by adding oil, add one chopped onion and two lengthwise chopped green chilies and fry it lightly. 2. Simultaneously, add julienne chopped carrots and capsicum and saute it.

For a bready twist, replace the lentils with a mix of crumbled bread, mashed potatoes, and chopped green chilies. Bind it all together with gram flour and deep fry until golden and crispy.