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Gochujang Chili Con Carne

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This Gochujang Chili Con Carne brings a delightful twist to the classic chili with the rich umami flavors of Korean chili paste.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Korean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 cup diced tomatoes
  • 2 tablespoons gochujang (Korean chili paste) Adjust to taste for spice level.
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup beef broth
  • Chopped green onions for garnish

Method
 

Cooking Steps
  1. In a large pot, cook the ground beef over medium heat until browned. Drain excess fat.
  2. Add chopped onion and minced garlic; sauté until softened.
  3. Stir in gochujang, cumin, and smoked paprika, mixing well.
  4. Add diced tomatoes, kidney beans, black beans, and beef broth.
  5. Bring to a simmer, then reduce heat and let cook low and slow for about 30-40 minutes, stirring occasionally.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with chopped green onions.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 32gProtein: 25gFat: 15gSaturated Fat: 6gSodium: 700mgFiber: 10gSugar: 5g

Notes

For a vegetarian version, replace ground beef with lentils and vegetables. Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to 3 months. Reheat with a splash of beef broth if too thick.
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