Cricket Powder Recipes: Chunky Cricket Chili

April 28, 2019
May 12, 2019

May contain affiliate links.

This dish started off as an ento variation of New Mexican green chile stew, but somehow it willed itself into something more closely resembling a hearty Tex-Mex chili. I included New Mexico green chilies because, as a native New Mexican, I can't help it. We put them in everything. If you don't have access to our local delicious magic, you can substitute whatever hot chilies you have access to—anaheim, poblanos, or jalapeños—and add some dried chile powder to compensate for their relative lack of heat, if necessary. My runner-up substitutes are chipotle and cayenne. This Chili was made with cricket powder from Entomo Farms.

Chunky Cricket Chili

Total: 2 hrs; Active: 25 mins; Serves 6


  • 1 pound (5) potatoes, cubed
  • 3 tablespoons oil
  • 2 cups white or yellow onion; chopped
  • 3 cloves garlic, minced
  • 6 cups broth (beef, chicken, or vegetable)
  • 1/2 cup cricket powder
  • 1 can (16 oz) chopped tomatoes
  • 2 15 oz (425 g) cans pinto, black, or red beans—or a combination
  • 2 cups frozen corn
  • 3 cups roasted, peeled, chopped, green chile
  • 1 red or green bell pepper, chopped
  • 1 tablespoon cumin
  • 2-3 teaspoons garlic salt, to taste
  • 1 tablespoon sal de gusano, homemade, or Merci Mercado, or cricket salt, to taste
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup grated cheddar cheese, to garnish
  • 1/2 cup fresh cilantro, to garnish (optional)


1. Roughly chop all of the potatoes into 1/2 - 3/4 inch cubes, but cut about 1 potato's worth into very small cubes, so those cubes will dissipate into the stew to thicken it. Set potatoes aside.

2. Heat oil in a large pot over high heat. Separate and set aside about half a cup of onions for final garnish, and sautée the rest of the onions. When onions begin to soften about 3 minutes later, add garlic and sautée 1 more minute, until fragrant.

3. Add nearly all ingredients: broth, cricket powder, potatoes, tomatoes, beans, corn, and chile. Bring to a boil, then reduce heat and simmer for 1-2 hours, until potatoes are soft and tender.

4. When you have only about 10 minutes left to simmer, add cumin, sal de cricket, salt, pepper, and bell peppers. Simmer an additional 10 minutes until flavors are blended, but not so much they lose their aromas.

5. Ladle into thick and earthy ceramic or wooden bowls, and garnish with cheese, onions, and cilantro (if desired), and serve.

This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare edible insects and safely eat a bug. Text may include affiliate links

Meet Mic

I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!

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