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Smoky Gochujang Turkey Chili

Smoky Gochujang Turkey Chili

2048 1362 One Culture Foods

Serves 4


3 tablespoons olive oil, divided

1/2 yellow onion, chopped

1/2 green bell pepper, chopped

3 cloves garlic, minced

1 tablespoon finely chopped parsley

1 tablespoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

1 pound ground pork or turkey

1 14 oz can diced tomatoes

1 16 oz can red kidney beans, drained and rinsed

1 16 oz can pinto beans, drained and rinsed

1 13 oz jar Korean Gochujang Sauté & Marinade

Optional Toppings: Shredded Mexican cheese, Sour Cream and chopped chives


  1. In 3 quart saucepan, over med-high, add 1 tablespoon oil and cook ground meat until browned on all sides; place in bowl and set aside.
  2. Add remaining tablespoon oil to saucepan. Stir in onion, green pepper and garlic; cook over medium heat, stirring occasionally, until onions are tender-crisp, about 5 minutes. Stir in chili powder, cumin, oregano, salt, pepper and cayenne pepper; cook 1 minute.
  3. Return meat to saucepan. Add diced tomatoes with their liquid, kidney beans, pinto beans and One Culture Foods Korean Gochujang. Over high heat, heat to boiling. Reduce heat to medium low; cover and simmer 30 minutes, stirring occasionally.
  4. To serve, top chili with cheese, sour cream and chives.


Contributed by: One Culture Foods

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