This is one of my favorite recipes ever and I usually make multiple batches to freeze for later. Also, this meal is carb friendly and usually doesn’t spike my blood sugars. This recipe was in Clean Eating magazine about a year ago and has never failed me. Total prep and cooking time is roughly 45-50 minutes, depending on how good a chopper you are. I have improved greatly over the past few years so I can pull this off in about 40 minutes. I opted for bringing the heat this weekend and used a habanero and pablano, and I must say they did not disappoint. If you feel like making some chili this is a great recipe that is clean and off the beaten path of chili! If you have some great chili ideas please send them along. Happy cooking!!!
Thai Chili Ingredients
- 1 ½ tsp red curry paste
- 1 tsp ground cumin
- 4 cups low sodium vegetable broth (low sodium to me is under 150mg per serving)
- ½ sweet potato peeled and cubed (should be about 2 cups) I microwave cubed potatoes for 1-2 minutes to soften up a bit
- 1 large green bell pepper chopped (2 cups)
- 3 cups cooked kidney beans rinsed and drained
- ½ cup uncooked bulgar wheat (add more to make less soupy, I usually use 1-1 ½ cups)
- ½ cup light coconut milk
- 2 cups tomato puree
- 2 scallions, chopped
To add a little heat… use ONE habanero or two pablano peppers OR BOTH!
How to make
In a 4 quart pot add curry paste, cumin, and a bit of broth. Mash up mixture and stir until not lumpy.
Add remaining broth, bulgar, potato, and bell pepper (hot peppers if using them), turn up to high heat and bring to boil. Reduce heat to medium/low and cook for 10-12 minutes
Add beans, coconut milk, and tomato puree to pot and stir in. cook uncovered for 7-10 minutes or until bulgar is tender and chili is thick enough to your liking.