Onions (I do often like the flavor cooked onions impart to other foods, and I tolerate the presence of the onions, themselves, if they're cooked and were chopped to half centimeter cubes or smaller before cooking.)
Bell Peppers, especially green ones and cooked ones
Spinach, except raw baby spinach if it's part (20% or less) of a salad greens mix
Okra (except pickled, which I don't object to, but don't seek out)
Beets (except small whole pickled beets which I like very much)
many eggs w/ milk or cheese dishes
lima beans (except, sometimes, baby ones that haven't been overcooked)
raisins used as ingredients
anything w/ imitation grape flavoring
anything having pieces of meat, fowl, fish, etc with chunks of fat on them or with bones in them unless those bones are bigger in diameter than my thumb,
any soup with oil sitting on top of it
anything fried in old oil.
Adding combination of black pepper and ketchup moves many foods from somewhat unpleasant to marginally tolerable. The thing is, pepper and ketchup are like politeness. I use them with those I like as well as with those I don't like, so you can't necessarily tell one from the other by observing me add them. The same holds true with Tabasco sauce in relation to soups.