Recipe of the Week - Coconut Curry Chili

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Serves: 4
Makes: 10 cups
Hands-on time: 10 minutes
Total time: 27 minutes

INGREDIENTS:

  • 1 1/2 tsp red curry paste
  • 1 tsp ground cumin
  • 4 cups low-sodium vegetable broth, divided
  • 1/2 cup uncooked bulgur
  • 1/2 medium sweet potato, peeled and cubed (2 cups)
  • 1 large green bell pepper, chopped (2 cups)
  • 3 cups cooked kidney beans or BPA-free canned kidney beans, drained and rinsed well
  • 1/2 cup light coconut milk
  • 2 cups jarred or boxed tomato purée (aka passata)
  • 2 scallions, chopped
  • Fresh ground black pepper, to taste

INSTRUCTIONS:

  1. In a 4-qt pot, add curry paste, cumin and a bit of broth. Mash mixture and stir until paste is no longer in lumps. Add remaining broth, bulgur, potato and bell pepper. Set over high heat and bring mixture to a boil. Cover tightly, reduce heat to medium-low and cook for 10 minutes.
  2. Add beans, coconut milk and tomato purée to pot and stir. Cook, uncovered, for 7 minutes, until bulgur is tender and chili is thick. Stir in scallions and black pepper and serve.

Nutrients per 2 1/2-cup serving: Calories: 340, Total Fat: 4 g, Sat. Fat: 1.5 g, Carbs: 65 g, Fiber: 16 g, Sugars: 10 g, Protein: 17 g, Sodium: 412 mg, Cholesterol: 0 mg

 

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