Description

Warning: Do not make this chili if you don't like super spicy! It's not your typical chili with beans. That said, it's flavorful and tasty, gluten free, healthy, paleo, easy and quick to prepare.

Ingredients

• 1 lb. ground beef
• salt and pepper
• 1/2 red onion, finely chopped
• 2 cloves garlic, minced
• 1 c. kimchi (fermented napa cabbage with spices including chili powder, scallions, garlic, and ginger)
• 1/8 c. gochugaru ( red chili flakes)
• 1 T. ground cumin
• 3 c. vegetable stock, divided
• 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

Steps

1. Brown ground beef over medium-high heat in a large pot until cooked through; season with salt and pepper, to taste. Using a slotted spoon, transfer beef to a bowl; set aside.
2. Add onions to the pot with the remaining fat; cook over medium-high heat until soft. Add garlic and kimchi; cook 2 minutes. Add the gochugaru and cumin; cook 2 minutes.
3. Add 1 c. vegetable stock; scrape up any brown bits; bring to a boil; reduce heat to medium-high; cook until reduced and thickened, about 10 minutes.