MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kimchi Chigae Chili Whut?
Categories: Chili, Fusion, Korean
Yield: 12 Servings

2 c Broccoli; chopped into small
- pieces
1 tb Sesame oil
3 tb Salt
1 tb Olive oil
1/2 lg Onion; diced
1 1/2 c Shitake mushrooms; chopped
2 cl Garlic; minced
2 Carrots; diced
1/2 lg Zucchini; diced
1/2 c Over-ripe kimchi
1/2 lg Red bell pepper; diced
1 cn Sweet corn
1 cn Black beans; undrained
1 cn Cannelloni beans
1 lg Sweet potato;
- chopped roughly
1 Box extra firm tofu; cubed
2 tb Korean chili powder *
2 tb Gochujang **
1 tb White miso paste
2 tb Ommas BBQ marinade ^
1 Box crushed tomatoes ^^
2 c Vegetable stock; up to 3 c

Add sesame oil to large pot (I used a Calphalon dutch oven) over
medium high eat. Add broccoli in one layer and add a little salt.
Leave them along for at least 5 minutes, until the side touching the
pan gets nice and charred. Remove from heat and set aside.

Add olive oil and add mushrooms. Cook down until they are 1/2 the
size. Add onions and salt and cook down until they get slightly
caramelized. Add garlic until softened.

Begin incorporating all the other vegetables: carrots, zucchini, bell
peppers until they soften, seasoning with salt along the way. Add a
little water if the vegetables begin to stick to the bottom of the
pan, and make sure to scrape up all the brown bits with a wooden
spoon.

Add kimchi and cook like you did all the other vegetables until it
softens. Add back in the charred broccoli. Add Korean chili powder,
gochujang, miso paste, and Korean BBQ marinade. Stir and coat all
vegetables evenly with sauce base.

Add tomatoes and vegetable stock. Scrape up the bottom of the pan with
wooden spoon.

Add beans, corn, sweet potatoes, and tofu. Season generously and
bring to boil, before lowing to simmer.

Simmer for 1 to 2 hours, until chili turns to the desired consistency.

Try a spoonful and say "Whut I just made the best chili evar."

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/kimchi-chigae-chili-whut/>

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