Best Japanese Chili Recipes

Vegan Japanese Eggplant Chili image

Provided by Michelle Atkinson

Time 1h15m

Yield 8

Number Of Ingredients 14

1 tablespoon oil
½ large onion, diced
2 medium Japanese eggplants, diced
1 ½ cups diced fresh mushrooms
1 cup water, divided
2 (14.5 ounce) cans diced tomatoes
1 (15.5 ounce) can kidney beans
2 cups chopped butternut squash
⅔ cup dry brown lentils
2 medium red bell peppers, diced
1 medium green bell pepper, diced
2 tablespoons unsweetened cocoa powder
2 teaspoons chili powder, or more to taste
1 ½ teaspoons ground cumin

Steps:

Heat oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes. Add eggplant, mushrooms, and 1/2 cup water; cook until eggplant is tender, about 10 minutes.
Add diced tomatoes, kidney beans, butternut squash, lentils, remaining 1/2 cup water, bell peppers, cocoa powder, chili powder, and cumin; bring to a boil. Reduce heat and simmer until butternut squash and lentils are tender, 30 to 40 minutes.

Nutrition Facts : Calories 214 calories, Carbohydrate 38.5 g, Fat 2.9 g, Fiber 16.3 g, Protein 11.1 g, SaturatedFat 0.5 g, Sodium 296.3 mg, Sugar 9 g

JAPANESE CHILI TOUCHDOWN SALSA image

Yield 8 people

Number Of Ingredients 8

2-Tbsp. Vegetable Oil
1-small pkg. Dried Japanese Chilies
2-cloves of Garlic,crushed
1-Small bunch of Cilantro
1 1/2- tsp. Salt
1-Cup Clamato or other Tomato Clam Juice
1-can Tomato Sauce
1/2 Cup Water

Steps:

1. In Medium Saucepan, add oil, crushed garlic and chili pods. Cook till chilies are well toasted. 2. Add Cilantro,Salt and Clamato. Bring to a slow boil. Turn down heat and simmer 5 minutes to soften chilies. 3. Pour entire saucepan of ingredients into blender and blend well for 2 minutes. 4. Add Tomato Sauce and 1/2 cup of water and mix again for 2 minutes. Pour into your favorite tailgate party salsa bowl. 5. Let salsa rest for 15 minutes. Then refrigerate till game time. Great with chips, grilled meats, tacos, on sandwiches,uses are endless. (for milder salsa, add 1 more can of tomato sauce.)

Japanese Chili image

Provided by Deanna Rodgers

Categories Chili

Time 3h30m

Number Of Ingredients 11

1/4 lb bacon, chopped
1 1/2 lb lean ground beef
2 can(s) campbells tomato soup
1 can(s) 8-oz. mushrooms, drained
2 can(s) 15-oz. light red kidney beans
1 can(s) 10-oz. beer
1 Tbsp chili powder
1 tsp salt
1/2 tsp pepper
1 tsp paprika, sweet mild
1 tsp garlic powder

Steps:

1. In Dutch oven or soup pot, fry the chopped bacon until crisp. Remove bacon from pot and drain on paper towels and set aside. In this same pot brown ground beef and onions, drain off excess fat. Add tomato soup, mushrooms, beans, and seasonings and mix well. Add beer and bring to a boil, reduce heat, cover and simmer 3 hours. Stir occasionally.
2. The original recipe says to serve over hot rice and top with Parmesan cheese, but we like it better with oyster crackers or corn chips and topped with shredded cheddar cheese.