3 15 oz. can Black beans

1 Cilantro, fresh

5 cloves Garlic

1 Jalapeno

1 Lime, juice of

1 Red onion

1 cup Split red lentils

1 (14.5 oz) can Tomatoes

2 tsp Chipotles in adobo

2 cups Vegetable broth

2 15 oz. cans Tomato sauce

1 Vegan sour cream

1 tbsp Chili powder

1 Kosher salt

1 Pepper, fresh cracked

1/2 tsp Sugar

1 tbsp Olive oil

1 tbsp Cumin

1 Fritos

1 lb 90% lean ground beef, lean

1 tbsp Garlic powder

1 (16 oz.) can Kidney beans, red

1 (15 oz.) can Tomatoes, petite

1 Yellow onion, medium

1 1/2 cups Beef broth

2 tbsp Tomato paste

1 (8 oz.) can Tomato sauce

1/2 tsp Black pepper, ground

1/4 tsp Cayenne pepper* (-optional), ground

2 1/2 tbsp Chili powder

2 tbsp Granulated sugar

1 1/2 tsp Salt

1 tbsp Olive oil

2 tbsp Cumin, ground

2 Chicken breasts

2 15 oz cans Black beans

15 oz Creamed corn, with juices

2 Jalapenos, small

1 Onion

1/3 cup Ranch dressing, Creamy

1 cup Salsa

1/8 tsp Cayenne pepper, ground

1 tsp Chili powder

2 tsp Salt

4 4 oz cream cheese

1/4 cup Heavy cream

2 cups Water

2 lb Chicken, cooked

1 4 oz can Green chilis, mild

1 Green onions

3/4 cup Chili verde salsa

3 tbsp Taco seasoning

5 oz Colby jack or mexican blend cheese

16 oz Cottage cheese

1 Sour cream

2 2/3 tbsp Cilantro

6 cups Corn, fresh kernels

2 Garlic cloves (, chopped (about 1 tablespoon)), large

1 tsp Lime, zest

1 cup Yellow onion

4 cups Chicken or vegetable broth

1 tbsp Lime juice, fresh

1/4 tsp Ancho chili powder

1 Kosher salt and freshly ground black pepper

1/4 cup Olive or vegetable oil

1/2 cup Cotija cheese, grated dry aged

1/2 cup Sour cream