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.
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
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.
Add chicken and combine well. Cook, stirring constantly for about 5 minutes, until chicken
is cooked through.
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.
Top with sour cream and more cilantro if desired and enjoy with wontons.
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 Connecticut, New York, and Massachusetts. She and her staff provide services for small, intimate dinner parties as well as weddings, and bar and bat mitzvahs.
For help with your next event contact Plan-it Vicki
- 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
- 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.
- 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.
- 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.
