I don’t know about you, but my favourite cuisine by far is Thai. I would eat it every day of the week if I could. I’m also bonkers for chilis. Meatless or not, I ain’t discriminating! So one chilly night, I decided to make my family a big pot of Thai Chili to warm us up.
I love this chili in particular because it has 2 of my favourite things -coconut milk and sweet potatoes! Hands down, you’ll be licking the bowl clean!
Thai Chili Recipe
1 1/2 tsp red curry paste
1 tsp ground cumin
4 cups low-sodium vegetable broth
1/2 cup uncooked bulgur
1 medium sweet potato, peeled and cubed (2 cups is about right)
1 large green bell pepper, chopped (2 cups again)
2 cups canned kidney beans drained (I used white but you can use whatever)
1/2 cup light coconut milk
2 cups tomato puree
green onions chopped for garnish
black pepper to taste
In a large pot, add curry paste, cumin and some broth. Mash the curry paste until it is no longer lumpy. Add the remaining broth, bulgur, potato and bell pepper. Set over high heat and bring mixture to a boil. Cover and reduce heat to medium-low. Cook for 10 minutes.
Add beans, coconut milk, tomato puree to the pot and stir. Cook with it uncovered for another 7 minutes until the chili is thick. Serve in bowls with pepper and green onions for garnish.