Hand’s down, the best chili I’ve ever made.
But I will get to that in a minute.
Sunday was a busy day in the kitchen! I made quinoa and then lentils in the rice cooker.
I washed my collards, spinach and kale so that I could easily grab any green to toss in a smoothie, salad or meal this week.
I made Hungry Hungry Hippie’s delicious Salty Cocoa Roasted Almonds
My modifications: doubled the recipe, used carob powder instead of cocoa, 2 dashes of sucanat instead of stevia, 1t of salt and mixed in a bowl (instead of shake and bake). So good! Thanks Hungry Hungry Hippie for a great treat!
Then I wanted to get a soup going in the crockpot. 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
METHOD
Add all ingredients to the crockpot and cook on high for five (5) hours. Add cabbage three (3) hours into cooking.
This chili is flavorful and the spices are extremely subtle. This is a really nice alternative to a standard chili powder/Louisiana hot sauce/red pepper flake chili and I loved it.
Served over quinoa it’s a perfect hearty, winter meal. Try it!
Pure Food and Wine Review
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2 thoughts on “Asian-Azuki Bean Crockpot Chili + Pure Food and Wine Review”
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Tasty chili is super easy in a crock pot.
Bravo, Bros! keep going like this, more good info
again.