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   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:    
      
   MMMMM   
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