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Asian Chili

Total Time

Prep: 5 min. Cook: 1 hour 20 min.


10 servings (2-1/2 quarts)

My husband and I have done extensive traveling during our more than 50 years of marriage. As a matter of fact, I came across this recipe during a visit to Japan. The Asian flavor is a nice change. - Martha Ann Bernard, New Vienna, Ohio


  • 1-1/2 pounds ground beef
  • 1 medium onion, chopped
  • 1 can (46 ounces) tomato juice
  • 1 can (28 ounces) Chinese mixed vegetables, drained
  • 1 can (14 ounces) bean sprouts, drained
  • 1 tablespoon chili powder
  • Salt to taste
  • Shredded Parmesan cheese


  1. In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add tomato juice, vegetables, bean sprouts, chili powder and salt; bring to a boil. Reduce heat; cover and simmer for 1 hour or until thick and bubbly. Garnish with Parmesan cheese.

Nutrition Facts

1 each: 166 calories, 6g fat (3g saturated fat), 33mg cholesterol, 548mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 15g protein.

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