Kimchi Chili Con Carne
Ingredients
Makes 1 pot
Produce
2 diced bell peppers
2 diced carrots
½ sliced leek
2-3 sliced chili peppers
1 ½ diced onion
5 minced garlic cloves
Leftover tomatoes diced*
Leftover leek sliced*
5 sliced brown mushrooms
1 can chili beans
1 can corn
Leftover chickpeas*
Meat
Leftover pork*
Baking & Spices
1/2 tsp salt
1/2 tsp black pepper
1 bay leaf
½ tsp cumin
½ tsp chili powder
½ tsp paprika powder
Dairy
Shredded cheese to top
Refrigerated
1 cup chopped Kimchi
Leftover vegetable broth*
Condiments
Leftover tomato sauce*
½ tbsp tomato paste
Oils & Vinegars
2 1/2 tbsp olive oil
Directions
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Heat up olive oil in a pot on a medium high heat.
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Add garlic, carrots, Kimchi and pan fry for 5 min or until carrot is lightly cooked.
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Add chickpeas, onions and tomatoes, and pan fry for another 5 min or until the onion is transparent.
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Add tomato paste, cumin, chili powder, paprika powder, salt and pepper. Stir well, make sure everything is well mixed.
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Pour in tomato sauce and vegetable broth in the pot. Turn on the heat and bring to boil.
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Once boiling, keep on stirring and turn the heat down to medium. Add mushrooms, bell peppers, chili peppers, corn, chili beans, and leek. Keep on stirring, be careful - beans like to get “stuck” to the bottom of the pot.
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Let it boil for 10 min. Add the bay leaf. Close the lid and let it simmer on a medium heat for another 5 min.**
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Serve with Doritos or slices of bread, top with some sour cream if you like, and fresh parsley. Enjoy!
Tips
*We challenged ourselves to use up those fridge leftovers for this recipe! #zerowaste We had 4 cherry tomatoes, a small piece of leek, ½ liter vegetable broth, ½ jar tomato sauce, a little bit of pork (skip that one for vegetarian chili) and ½ can chickpeas patiently waiting to become part of some delicious recipe. Their time has come!
**Be careful not to overcook, especially if you like firmer, crunchier veggies!
Also: if you choose to add vegan “meat”, adjust the amount of beans, chickpeas and corn accordingly ;)
