Kimchi Chili
When I was visiting new york, my friend Appy brought me a tupperware of (vegan!) kimchi chili that she had made 🥺 and while I was at first a little hesitant about how well the flavor combination would work, I immediately changed my mind when I tried it. The tang and texture of the kimchi combined, sweetness of the gochujang, and smokiness of the gochugaru is just 💯. Once I got back I knew I had to recreate!! I used plant-based ground meat but I’ve also made this with ground turkey before.
I used (serves 3-4):
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 cup kimchi, roughly chopped
- 12-oz. plant-based ground meat (I used impossible)
- 13.7 oz diced tomatoes
- 13.7 oz black beans
- 13.7 oz kidney beans
- 3 tbsp gochujang
- 1.5 tbsp gochugaru
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ cup water
- ¼ tsp sugar
- salt and pepper
- fixing ideas: radishes, jalapenos, scallions, cheese, crushed potato chips, red onions
To make:
- Heat up oil in a pot/dutch oven over medium heat and saute the onions and garlic until softened, seasoning with salt and pepper
- Add in your plant-based crumbles or meat, once ~80% cooked add in chopped kimchi and gochujang and stir to combine
- Add in diced tomatoes and beans as well as your spices (gochugaru, cumin, chili powder, sugar).
- Pour in water until you reach desired consistency (I use ½ cup) and bring to a boil and simmer on low for 30 minutes
- Season with salt to taste and garnish with fixings of choice