ASIAN INSPIRED CHILI
A change of pace for you chili lovers. This is something I've developed over the years as a way to use up hoisin sauce. Can be made in crock pot...just throw everything in and cook on low for 6 hours. This makes very thick chili, if you like it thinner, just add water or broth.
Provided by little_wing
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Sautee onions, red pepper and garlic in sesame oil until tender (about 5 min).
- Add remaining ingredients,bring to a boil.
- Reduce heat and simmer for 1 hour.
THAI-STYLE CHICKEN CHILI
I love this Asian take on the classic one-pot meal. It's quick, easy, nutritious and delicious. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, heat sesame oil over medium heat. Add chicken, carrot and celery; cook and stir until vegetables are slightly softened, 3-4 minutes. Add ginger and garlic; cook 1 minute more., Stir in tomatoes, coconut milk, curry paste, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Add edamame; cook 5 minutes more. Stir in spinach, green onion and lemon zest until spinach wilts. Remove from heat; top with cilantro and peanuts.
Nutrition Facts : Calories 270 calories, Fat 16g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 635mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.
CHINESE CHILI
This version of chili is more Shanghai than Southwest. Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.
Provided by Florence Fabricant
Categories dinner, lunch, main course
Time 2h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Reserve about a tablespoon of the fat from the brisket and cut the meat in 1/2-inch dice. Lightly brown the fat on medium-high in a large sauté pan to slick the bottom. Add meat and cook until it loses its redness. Transfer meat and any juices to a bowl. Toss with soy sauce and hoisin.
- Reduce heat to low, add onions, bell pepper, jalapeños, habanero, garlic and ginger and cook until softened. Add Sichuan peppercorns and five spice, stir, then add ale. Bring to a simmer. Add tomatoes. Return meat and juices to the pan. Cover and simmer an hour and a half, until the meat is tender.
- Stir in vinegar. Mixture should be somewhat soupy; add some water if needed. Drizzle in chile oil to taste. Adjust salt with soy sauce. Garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 16 grams, Carbohydrate 20 grams, Fat 34 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 14 grams, Sodium 856 milligrams, Sugar 9 grams
ASIAN CHILI
I created this recipe for a chili cook off at my fiances work, and it won! I even made a double batch and it was gone in minutes! I think it's a completely original spin on chili with an asian flare!
Provided by I_heart_seitan
Categories Beans
Time 30m
Yield 2 very large bowls, 2-4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large pan and sauté the onion, shallot, garlic and Serrano pepper until onion is tender.
- Add the Chinese 5 spice and mix around until combined completely.
- Pour in veggie stock and stir.
- Let that simmer, and then stir in the hoisin sauce, sesame oil, chili oil, and soy sauce. You don't have to be exact with measurement because all of these flavors are pretty acquired, so do what you like.
- Once all of that is mixed you can mix in the drained beans.
- You can go ahead and serve it now, but I have also transferred this to a slow cooker and cooked from 1-12 hours, the longer you cook it the softer the beans with get.
- Serve with the crunchy chow mein noodles and chopped green onion.
Nutrition Facts : Calories 1036.9, Fat 27.9, SaturatedFat 4.2, Cholesterol 0.5, Sodium 1069.8, Carbohydrate 157.1, Fiber 43.4, Sugar 8.4, Protein 45.1
ASIAN CHILI
My husband and I have done extensive traveling during our more than 50 years of marriage. As a matter of fact, I came across this recipe during a visit to Japan. The Asian flavor is a nice change. - Martha Ann Bernard, New Vienna, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add tomato juice, vegetables, bean sprouts, chili powder and salt; bring to a boil. Reduce heat; cover and simmer for 1 hour or until thick and bubbly. Garnish with Parmesan cheese.
Nutrition Facts : Calories 166 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 548mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 15g protein.
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