Chinese Black Bean Chili

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Garlicky black bean sauce adds loads of flavor to this rich, satisfying chili. The garnish of sliced green onions and crispy chow mein noodles makes for an easy Asian treat.

  • SERVINGServings


  • 2 15-oz. cans white soybeans, drained and rinsed
  • 1 12-oz. pkg. crumbled soy “meat”
  • 1 1/2 cups low-sodium vegetable stock, or more as needed
  • 1 8-oz. can water chestnuts, drained
  • 2 Tbs. minced garlic
  • 2 Tbs. minced fresh ginger
  • 2 Tbs. Chinese black bean sauce
  • 2 tsp. Chinese chili-garlic sauce, or more to taste
  • 2 bunches green onions, cut into 2-inch lengths on the diagonal, for garnish
  • 2 cups chow mein noodles, for garnish


  1. Combine all ingredients except green onions and noodles in 4-qt. slow cooker or large pot.
  2. Cover slow cooker, and cook on low 4 to 6 hours. Or place lid on pot, and bring chili to a boil over medium-high heat; reduce heat to medium-low, and simmer, covered, stirring occasionally, 1 1/2 to 2 hours. Season to taste with salt and pepper.
  3. Spoon chili into bowls, garnish with green onions and noodles, and serve.

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 280
  • Carbohydrate Content: 25 g
  • Fat Content: 12 g
  • Fiber Content: 5 g
  • Protein Content: 20 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 639 mg
  • Sugar Content: 5 g