Looking for a way to spicy up your week? This spicy Korean chili with kimchi packs a punch of flavor and heat, thanks to the gochugaru, chipotle peppers, and cumin!
- 1 pound ground beef
- Salt and pepper
- 1/2 red onion, finely chopped
- 2 cloves garlic, minced
- 1 cup kimchi
- 1/8 cup gochugaru
- 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
- coconut yogurt
- 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.
- 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.
- 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.
- 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.
- Serve with coconut yogurt and scallions.
Keywords: soup, chili, korean, kimchi