Asian Chicken Chili

Asian Chicken Chili

 

I have added Eastern flavors to a popular comfort food dish. This is not your usual chili. This
recipe is perfect to make ahead of time.  Enjoy this healthier version of an old family favorite,
updated with international ingredients.  Serve with wontons.

 

Asian Chicken Chili

 

1 tablespoon canola oil
3 cloves garlic, finely chopped
2 tablespoons fresh ginger, finely chopped
6 green onions, chopped
2 red peppers, diced
2 teaspoons Sriracha hot chili sauce
1 pound ground chicken
1 28-oz can tomato puree
4 cups dark red kidney beans
2 tablespoons soy sauce
1 tablespoon rice wine
1 teaspoon sesame oil
1/2 cup cilantro, chopped

 

 

Asian Chicken Chili 

 

Over medium high heat, heat oil in large pot or wok.  Add garlic, ginger and green onions. 
Cook for about 30 seconds, until fragrant.

 

Asian Chicken Chili

 

Add red peppers and Sriracha and cook for a few minutes.

 

Asian Chicken Chili

 

Add chicken and combine well.  Cook, stirring constantly for about 5 minutes, until chicken
is cooked through.

 

Asian Chicken Chili

 

Add tomato puree and bring to a boil.  Reduce heat and cover.  Simmer for 30 minutes.

Stir in beans, soy sauce and rice wine.  Cook uncovered for 10 minutes.

Stir in sesame oil and cilantro.  Taste and adjust seasoning if needed.

 

Asian Chicken Chili


Top with sour cream and more cilantro if desired and enjoy with wontons.

 

Asian Chicken Chili

Easy! Done! Enjoy!

Plan-it Vicki is the brainchild of Vicki Ross, an experienced Event Planner located in Avon,
a suburb of Hartford, Connecticut. Vicki has created wonderful celebrations all over the
Connecticut Valley and as far west as the Litchfield hills and as far south as Danbury. She and her
staff provide services for small, intimate dinner parties as well as large, full-scale events such
as
 weddings and bar and bat mitzvahs.

For help with your next event contact Plan-it Vicki

 

Asian Chicken Chili
 
Author:
Recipe type: Entree
Cuisine: Asian
Serves: 4
Ingredients
  • 1 tablespoon canola oil
  • 3 cloves garlic, finely chopped
  • 2 tablespoons fresh ginger, finely chopped
  • 6 green onions, chopped
  • 2 red peppers, diced
  • 2 teaspoons Sriracha hot chili sauce
  • 1 pound ground chicken
  • 1 28-oz can tomato puree
  • 4 cups dark red kidney beans
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine
  • 1 teaspoon sesame oil
  • ½ cup cilantro, chopped
Instructions
  1. Over medium high heat, heat oil in large pot or wok. Add garlic, ginger and green onions. Cook for about 30 seconds, until fragrant. Add red peppers and Sriracha and cook for a few minutes.
  2. Add chicken and combine well. Cook, stirring constantly for about 5 minutes until the chicken is completely cooked. Add tomato puree and bring to a boil. Reduce heat and cover. Simmer for 30 minutes.
  3. Stir in beans, soy sauce and rice wine. Cook uncovered for 10 minutes. Stir in sesame oil and cilantro. Taste and adjust seasoning if needed. Top with sour cream and more cilantro if desired and enjoy with wontons.
Nutrition Information
Serving size: 4 Calories: 562 Fat: 19g Saturated fat: 5g Unsaturated fat: 13g Carbohydrates: 58g Sugar: 13g Sodium: 988mg Fiber: 18g Protein: 44g Cholesterol: 121mg

Share This:

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe: