Chili Chili Bang Bang
Author: Judy Witherby
Serves: 8
- 1¼ cups onion (chopped)
- 1 cup red bell pepper (chopped)
- 1 cup green bell pepper (chopped)
- ¾ cup celery (chopped)
- ¾ cup carrot (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon chili powder
- 1½ cups mushrooms (quartered)
- 1 cup zucchini (cubed)
- 28 ounces diced tomato, canned with juice
- 28 ounces black beans, canned (rinsed and drained)
- 15 ounces chickpeas, canned (rinsed and drained)
- 1 Tablespoon ground cumin
- 1½ teaspoons dried oregano
- 1½ teaspoons dried basil
- ½ teaspoon cayenne pepper
- Combine everything into a 5 quart slow cooker.
- Cover and cook for 4 hours on high, stirring occasionally.
Serving size: 1 cup Calories: 209 Fat: 2g Carbohydrates: 38g Sodium: 501mg Fiber: 11g Protein: 10g Cholesterol: 0mg
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/chili-chili-bang-bang/
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