Chinese Black Bean Chili

• 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.
2. slow cooker or large pot.
3. Cover slow cooker, and cook on low 4 to 6 hours.
4. 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.
5. Season to taste with salt and pepper.
6. Spoon chili into bowls, garnish with green onions and noodles, and serve.

white soybeans, soy meat, vegetable stock, water chestnuts, garlic, fresh ginger, chinese black bean sauce, chinese chiligarlic, green onions, noodles

Taken from www.vegetariantimes.com/recipe/chinese-black-bean-chili/ (may not work)