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Return to browsing category: Ethnic Foods

Thai Veggie Chili by Melanie Foster serves: 5	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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:

sweet potato, cubed (about 2 cups)

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.

Categories:

Ethnic Foods
Main Dishes
Soups
Vegetables
Vegetarian/Vegan