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Chili Chili Bang Bang Recipe

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This recipe for Chili Chili Bang Bang, by , is from McMillan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tammy Wilson


1 T olive oil
(This is awesome vegetarian chili but you can add ground beef if you must, Italian sausage is also pretty great. Brown the meat and drain off fat before continuing with the rest.)
1 1/4 c onions, chopped
1 c each red and green peppers, chopped
3/4 c celery, chopped
3/4 c carrots, chopped
1 T garlic, minced
1 1/2 c mushrooms, quartered
1 c zucchini, diced, unpeeled, washed
1 T chili powder
1 T cumin
1 1/2 tsp oregano
1 1/2 tsp basil
1 can diced tomatoes
1 can black beans, rinsed and drained
1 can chick peas, rinsed and drained
1 can whole kernel corn, undrained
1/2 tsp cayenne pepper
1/2 tsp salt
2 T fresh cilantro, minced

Heat oil in a large soup pot over medium heat. Add onions (and if you must, ground beef, venison or italian sausage), green and red peppers, celery, carrots and garlic. Cook and stir until (meat is browned) vegetables begin to soften.
Add mushrooms and zucchini. Cook and stir 4 more minutes.
Add chili powder, cumin, oregano, and basil.
Cook 1 more minute.
Add tomatoes, beans, chickpeas, corn with liquid, cayenne pepper and salt.
Mix well. Bring to a boil.
Reduce heat to medium low. Cover and simmer for 20 minutes.
Remove from heat, stir in cilantro and serve.
See recipe for cornmeal muffins - a great pair!

Personal Notes:
Personal Notes:
Again, I don't think I have ever followed this recipe exactly. We at least triple it. I use whatever veggies are in the fridge. We love it, with or without meat. Freezes great. I add Thai chilis to mine. This is a pretty mild version if you follow it. We like the heat.




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