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Korean Gochujang Chicken Chili with White Beans

Korean gochujang chicken chili with white beans simmers browned chicken thighs in a spicy, savory tomato broth. Cannellini beans add a creamy texture, and fresh lime juice brightens each bowl.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Korean
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp neutral oil divided
  • 1.5 lb chicken thighs boneless, skinless; cut into 1-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium; diced
  • 2 tbsp tomato paste
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 0.25 cup gochujang
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 cup low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tbsp soy sauce
  • 2 can (15 oz) cannellini beans drained and rinsed
  • 1 tbsp lime juice fresh

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat 1 tablespoon oil in a 6-quart Dutch oven over medium-high heat.
  2. Season the chicken with the salt and pepper.
  3. Brown the chicken in batches for 2 to 3 minutes per side, then transfer to a plate.
  4. Add the remaining 1 tablespoon oil and the onion to the pot and cook over medium heat for 4 to 5 minutes, until softened.
  5. Stir in the tomato paste, garlic, and ginger and cook for 1 minute.
  6. Stir in the gochujang, cumin, and smoked paprika and cook for 30 seconds.
  7. Add the chicken broth, diced tomatoes, and soy sauce, scraping up any browned bits from the pot.
  8. Return the chicken and any accumulated juices to the pot and bring to a simmer.
  9. Reduce the heat to maintain a gentle simmer and cook uncovered for 15 to 20 minutes, until the chicken reaches 165°F.
  10. Stir in the beans and simmer uncovered for 8 to 10 minutes.
  11. Mash some beans against the side of the pot to thicken the chili.
  12. Stir in the lime juice.

Notes

For a thicker chili, mash extra beans against the pot as needed. Refrigerate leftovers for up to 4 days; freezer-friendly. For a gluten-free option, use gluten-free tamari in place of soy sauce.