Asian Chicken Chili
Recipe type: Entree
Cuisine: Asian
Serves: 4
  • 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
  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
Recipe by Plan-it Vicki at