crockpotchilli 1

Asian-Azuki Bean Chilli 02/02/11

JL Fields offers a flavourful, subtle alternative to the standard chili powder / hot sauce chili.


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I wanted to get a soup going in the crockpot (slow cooker). I rummaged through my cupboard to see what bean looked good to me.  Ah, the azuki bean! I love the earthy flavor of this bean.  The first time I ate an azuki bean was with a kabocha squash, which is how I learned about the Japanese/Asian origins of both.  With that in mind, I decided to try my hand at an Asian-inspired chili.

JL’s Asian-Azuki Bean Crockpot Chili
Serves 4 – 6

INGREDIENTS:

  • 2 T olive oil
  • 1 pouch Trader Joe’s low-sodium Savory Broth (Vegetable) Liquid Concentrate
  • 1 can fire roasted diced tomatoes
  • 2.5 cans of water
  • 1 T double-concentrate tomato paste
  • 2 large cloves of garlic
  • 2 carrots, diced
  • 1 small onion
  • 1.5 cups azuki beans (dry, and no, I did not soak them)
  • 1/2 t Herbamere
  • 2 t Sriracha
  • 1 T Bragg’s Liquid Aminos (or low-sodium soy sauce)
  • 1/2 t dulse flakes
  • 2 cups cabbage, diced

Asian-Azuki Bean Crockpot Chilli

METHOD:
Add all ingredients to the crockpot and cook on high for five (5) hours. Add cabbage three (3) hours into cooking.

Originally posted on JL goes Vegan:  Food & Fitness with a side of Kale.  You can follow JL on Twitter and Facebook.

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One Responses to this article

 
Christina February 7, 2011 Reply

This looks fantastic!!

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