SPICY KOREAN CHILI WITH KIMCHI RECIPE

INGREDIENTS:

• 1 pound 85% lean ground beef
• Salt and pepper
• ½ red onion, finely chopped
• 2 cloves garlic, minced
• 1 cup kimchi
• ⅛ cup gochugaru (Korean chili powder)
• 1 tablespoon ground cumin
• 3 cups vegetable stock, divided
• 1 (14 oz) can tomato sauce
• 1 chipotle pepper from a can of chipotle peppers in adobo sauce, minced
• 1 large sweet potato, diced

Toppings: coconut yogurt, scallions

INSTRUCTIONS FOR KOREAN CHILI:

1. Brown the ground beef over medium-high heat in a large pot, and season with salt and pepper. Saute until cooked through. Using a slotted spoon, transfer the beef to a bowl and set aside.
2. Add the onions to the pan with the remaining fat and cook over medium-high heat until soft. Add the garlic and kimchi and cook 2 minutes. Add the gochugaru and cumin – cook another 2 minutes.
3. Add 1 cup of veggie stock, scraping up any brown bits. Bring to a boil and then reduce the heat to medium-high and cook until reduced and thickened – approximately 10 minutes.
4. Return the beef to the pot and add the sweet potato, remaining veggie stock, tomato sauce and chipotle pepper, and 1¼ teaspoons salt. Bring to a boil and then reduce heat to medium. Simmer, uncovered for 20-30 minutes – until you have reached the desired consistency.
5. Serve with coconut yogurt and scallions.

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