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It literally means deliciousness in every bite. If you’re like me and enjoy watching Korean variety shows, then you’re no stranger to this fermented spicy dish. Since I have a bit of a sweet tooth I love my red kimchi paste with apples.

Chili.

An American Classic dish. Seriously, who doesn’t love chili?!

Now, in my kitchen I do not settle for normal recipes. Why settle for 2 dishes when you can combine them into one PERFECT recipe?!

This recipe is quite easy, but it does require some time in the kitchen. So I suggest that you watch a few episodes of your favorite Kdrama while the chili cooks over the stove.

Since I am pescetarian I use TVP and cook it to create a texture that resembles ground beef. This process alone took nearly 2-1/2 hours. However, if you choose to use real meat instead then that will reduce your cooking time.

I HIGHLY suggest getting a large cast iron pot. A regular pot will work just fine. BUT, I can definitely taste a difference in my chili and soups since using a cast iron pot. Just think of it as an investment towards a mouthwatering palate adventure!

Alright, enough of my rambling… Go grab your wooden spatulas and kimchis and join me! Deliciousness awaits!
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KimChili

Adapted from Sassy Radish(http://www.sassyradish.com/2012/12/kimchi-chili/)
Prep: 30 Mins   |   Cooking Time: 2 hrs
Ingredients:

“Ground Beef” (adapted from http://vegweb.com/recipes/basic-vegan-ground-beef)
  • 1 cup TVP
  • 3 to 4 cups water
  • 6 tablespoons gluten-free soy sauce, divided
  • 2 to 3 tablespoons oil (I used sesame oil)
  • ½ teaspoon oregano
  • ½ teaspoon cumin
  • 1 teaspoons Italian seasoning
  • salt and pepper, to taste
  • couple shakes liquid smoke (optional)
    Chili
  • 2 tablespoons Earth Balance butter
  • 1 large yellow onion, diced
  • 1 green bell pepper, seeded and diced
  • 3 garlic cloves, minced
  • 3 tablespoons chili powder
  • 1 tablespoon gochugaru (Korean chili pepper)
  • 1 tablespoon cocoa powder
  • about 2 lbs vegan “ground beef”
  • 1½ cups Napa cabbage kimchi, chopped and divided
  • 1½ cups daikon kimchi
  • 1 (14-ounce) can diced tomatoes
  • 2½ cups water
  • 1 (14-ounce) can light red beans
  • 12 oz gluten-free beer
  • 1 cup strong coffee
  • 2 tablespoons gochujang (Korean hot pepper paste)
  • 2 dried bay leaves
  • Shredded cheese, for serving
  • Sour cream, for serving

Chopped scallions, for serving

Directions:
Step 1:
Melt butter in a large pot. Throw in onion and bell pepper to cook until onion is softened, 4 to 5 minutes, stirring frequently. Reduce the heat to medium, add the garlic and cook for 30 seconds.
Step 2:
Stir in the chili powder, cocoa powder, and gochugaru, and cook for 2 more minutes. Return the “beef” to the pot, and add the 2½ cups of kimchi (1 cup Napa cabbage kimchi + 1½ cup daikon kimchi), tomatoes, water, beans, beer, coffee, gochujang, and bay leaves. Stir to combine, reduce the heat to low, cover, and simmer for about 1½ hours. Taste and adjust seasonings, and simmer for another 30 minutes, uncovered, until thickened.
Step 3:
Add remaining ½ cup kimchi during the last 10 minutes of cooking.
Step 4:
Serve delicious KimChili with generous dollops of sour cream. Garnish with chopped scallions and take LOTS of pictures!
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Hope you enjoy this recipe, try it out and let me know what ya think!
Knighty-Knight.

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