Asian Chili
- Ready In:
- 30mins
- Ingredients:
- 16
- Yields:
-
2 very large bowls
- Serves:
- 2-4
ingredients
- 44.37-59.16 ml oil
- 2 small onions, chopped finely
- 1 shallot, minced
- 2 garlic cloves, minced
- 2 serrano peppers, chopped finely (if you don't like spicy I would only add in 1 pepper)
- 236.59 ml vegetable stock
- 29.58 ml hoisin sauce (to taste)
- 4.92 ml sesame oil
- 2.46-4.92 ml chili oil
- 4.92-9.85 ml Chinese five spice powder, to taste
- 4.92-9.85 ml soy sauce, to taste
- 425.24 g can black beans
- 425.24 g can pinto beans
- 425.24 g can chickpeas
- chow mein noodles
- chopped green onion
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Hi! My name is Kristi, me and my fiance have both been vegetarian for almost 3 years I love trying new recipes and making my fiance my guinea pig! I hope to put some of my own recipes up, but for now I'm taking note of as many as I can!