Best 2 Japanese Chili Recipes

Japanese chili, a delightful fusion dish, incorporates the bold flavors of Japanese cuisine with the comforting warmth of chili. This unique culinary creation combines the umami-richness of soy sauce and miso paste with the spicy heat of chili peppers. The result is a hearty and flavorful dish that tantalizes the taste buds and offers a delightful culinary experience. Whether you're a seasoned chili enthusiast seeking a new twist on a classic or simply looking for a flavorful and satisfying meal, Japanese chili promises to deliver an unforgettable culinary journey.

Here are our top 2 tried and tested recipes!

VEGAN JAPANESE EGGPLANT CHILI

Vegan Japanese Eggplant Chili image

Hearty vegan eggplant chili. The cocoa adds depth of color and character to this satisfying meal. The mushrooms, Japanese eggplant, and lentils fill out the dish with complementary textures. Toddler- and hubby-approved!

Provided by Michelle Atkinson

Time 1h15m

Yield 8

Number Of Ingredients 14

Ingredients

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

Japanese Chili image

This is not your regular old chili recipe, it has a slightly different taste yet it is oh so good. Give it a try.

Provided by Deanna Rodgers

Categories Chili

Time 3h30m

Number Of Ingredients 11

Ingredients

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.

Tips:

For a spicier chili, use more chili peppers or chili powder.
To make the chili more flavorful, use a variety of spices, such as cumin, chili powder, and paprika.
If you want a thicker chili, add some masa harina or cornstarch.
To make the chili more hearty, add some beans, lentils, or tofu.
Serve the chili with your favorite toppings, such as sour cream, shredded cheese, and chopped cilantro.

Conclusion:

Japanese chili is a delicious and versatile dish that can be made with a variety of ingredients. It is a great way to use up leftover meat and vegetables, and it can be served with a variety of side dishes. Whether you are looking for a quick and easy weeknight meal or a hearty and flavorful dish to serve at a party, Japanese chili is a great option.