www.monthlymealplanner.com
|
|||||
|---|---|---|---|---|---|
 Adapted from Clean Eating Magazine. This is great even if you aren't vegetarian and it's great made ahead and frozen for busy people. |
|||||
| Ingredients: | |||||
| 1 | sweet potato, cubed (about 2 cups) | ||||
| 1 | large bell pepper, any color, chopped | ||||
| 1 1/2 tsp | red curry paste | ||||
| 1 tsp | cumin | ||||
| 4 cups | vegetable broth | ||||
| 1/2 cup | uncooked bulgur | ||||
| 2 cups | canned or boxed tomato puree (1 can) | ||||
| 1 bunch | green onions | ||||
| 2 cans | red kidney beans | ||||
| 1/2 cup | light coconut milk | ||||
| Directions: | |||||
|
In a big pot over medium-high heat stir together the sweet potato, bell pepper, curry paste and cumin. Gradually add broth, stirring to dissolve the curry paste. Add bulgur, tomato puree and onions. Bring to a boil then reduce heat to a simmer and cook uncovered about 10 minutes or until sweet potato is tender.
Drain and rinse the kidney beans. Add beans and coconut milk and stir well. Add salt and pepper to taste. Keep cooking about 10 more minutes until bulgur is tender and chili is nice and thick. Garnish with some extra chopped green onion tops if desired. |
|||||