Some like it hot.  And spicy.  Give sriracha and Tabasco a break this week and try this ridiculously versatile pantry staple.

To say something is my favorite canned good is pretty major.  If I'm preparing beans, they're canned.  Tuna and sardines?  Can't live without them.  Dolmades are surprisingly delicious out of a can, and a welcomed addition to a Greek salad.  And of course, I use a TON of canned tomato products.  

Chipotles en adobo, however, are life-changing. Smoky and deceptively spicy, they deliver a serious dose of pizazz to a variety of dishes.  My go-to brand is La Morena, but Goya is a close second.  A 7 oz. can (available for as little as $1.50) easily stretches over three meals.  Below are my favorite ways to do just that:

Chipotle Yogurt Sauce:

This couldn't be easier.  In a small food processor (like the Cuisinart Mini-Prep Plus), combine a single-serve cup of plain Greek yogurt, two chipotle peppers, and a tablespoon of the adobo sauce. Process til combined.  Your chicken tacos will never be the same.

Red Lentils:

Red lentils are tastier, prettier, and easier to cook than the green ones.  Chipotles take them to another level.  Check out my recipe at Vibrant Health, and pair it with this super-easy cornbread while you're at it!

Mexican Meatballs:

Lamb, turkey, beef, pork, Italian, Greek, Asian, Middle Eastern...whatever the base and from wherever they hail, I LOVE a good meatball.  Give the basic red-sauce version a makeover with this recipe from Rick Bayless.  

Not feeling any of these options?  Try adding chipotles en adobo to chili, black beans, shredded pork, or on top of eggs.  

Leftover chipotles en adobo can be stored in the refrigerator in a tight-lidded plastic or glass container.  If you're only using them for one recipe and have the better part of a can leftover, store them in a Ziploc bag in the freezer.

Enjoy your food, enjoy your life!!!