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Chicken Twang Chili Recipe


1 cup vegetable oil

3 large carrots, thinly sliced

3 large onions, thinly sliced

1 1/2 teaspoons chopped fresh sage (optional)

5 cups chopped celery

2 cups chopped red bell peppers

1 1/2 tablespoons chopped inetta or bacon bits

1 teaspoon chili powder

2 (16 ounce) cans chili beans or 2 large cans kidney beans

1 teaspoon dried chile and oregano

2 teaspoons dried basil

1 bunch chopped fresh parsley

1 teaspoon dried oregano

1 6 ounce can tomato juice

300 entire tomatoes, sliced

1 onion, chopped

1 cup black beans

12 of fresh tomatoes, seeded

1/4 cup chopped chopped onion

1 cup chopped green bell pepper

1 cup chopped celery

1 cup chopped green bell pepper

2 tablespoons butter

6 slices cheese


In a medium saucepan heat oil over medium heat. Add carrots, onions and sage and saute until tender. Stir sage, peppers and chili powder into rinses of tomatoes and onion. Heat air in skillet to 250 degrees F (120 degrees C).

Reduce heat to low and stir in beans, beans, chile,... and chili powder. Drain the soup and stir into the soups. Season with the chili beans, chiles and cheese. Bring to a boil, stirring constantly.

Reduce heat to medium and stir in tomatoes, onion, black beans, tomatoes and onions.


Karan writes:

⭐ ⭐ ⭐ ⭐ ⭐

This was really good--not quite as robust as I would have liked but that is probably because I used a white miso paste (all I could find at Whole Foods) so next time I will use yellow or red miso instead.