Servings:
8-10
Chef notes
I love chili. I love kimchi jjigae. Thus, it made all the sense in the world to see what would happen if I combined them. Well, I'll tell you what happened: Magic. This magical stew is easy to make, it's perfect for meal prepping, and it's packed with veggies and protein. And if that weren't enough, it's stinking delicious.
Swap options: Traditional chili uses ground beef or sausage, while traditional kimchi chigae utilizes sliced or cubed tofu. Depending on what texture you prefer, you can crumble your tofu like ground meat or keep it cubed! Dress it up however you like — with a dollop of vegan sour cream or extra kimchi! What do I like to add? Spaghetti and crackers!
