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Apr 7, 2013 09:58 PM

Mung bean chili?

Anyone ever use mung beans to make American chili?

I'd imagine It would be sweet, savory and spicy. In my book, that's a win win win.

I'm tempted.

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  1. Are you thinking of a beef chili with mung beans instead of kidney's or pintos, or a vegetarian one?

    What would be distinctive about mung beans in this use? I'm more familiar with their use as sprouts and cellophane noodles. I can imagine making 'ants climb a tree' with ground beef instead of pork, and chili seasonings instead of the more Chinese ones. It would almost be variation on Cincinnati chili.

    1 Reply
    1. re: paulj

      The former.

      I think using mung beans would impart a slightly sweet (or sweeter) taste to chili, as most kidney and pintos are rather tasteless.

    2. I never noticed mung beans to have a noticeably sweet flavor. If anything, I always considered them a bland starch. I grew up eating them stewed with beef, which I think brings out some undesirable mineral flavors in both the beef and beans. I much prefer them cooked with pork or shellfish.

      1 Reply
      1. re: JungMann

        There's a red bean that is commonly used in sweets in Asia, but I don't think it is inherently sweet.