I don’t know if anyone has ever heard of, or read, the magazine Clean Eating, but it is amazing! It is chock full of healthy, delicious recipes that are cheap and easy to whip up! In the January 2011 edition there is a section called “Super-Easy Soups, Stews & Chilies” and in it I found the recipe (which is actually the cover picture) for Thai Chili. Not only is the chili meat-free and vegan, but it is simple, does not have too many random ingredients, and it is extremely filling!!
Vegan Thailand Chili
1 1/2 tsp. red curry paste
1 tsp. ground cumin
4 cups vegetable broth, divided
1 medium sweet potato, cubed
1 green bell pepper, chopped
4 cloves garlic, chopped
1/2 large red onion, chopped
1 large jalapeno
1/2 cup uncooked bulgur
1 can kidney beans, drained and rinsed
1 can cannellini beans, drained and rinsed
1/2 cup light coconut milk
2 cups tomato puree
2 tsp. tomato paste
1 scallion bunch, chopped and divided
Salt and pepper to taste
1/2 avocado, chopped
In a large pot, over medium heat, add the red curry paste, cumin and 1 cup of broth; stir and mash to dissolve the paste.
Add in the sweet potato, bell pepper, onion, garlic, and jalapeno; stir around and let simmer for 1-2 minutes. Add the rest of the broth and the bulgur then set the heat to high, bring to a boil. Lower the heat down to medium-low and let simmer, covered, for about 10 minutes.
Add in the beans, coconut milk, tomato puree, and paste. Stir and cook, uncovered, for about 7 minutes until the bulgur is tender and the chili is thickened. Stir in half of the chopped scallions and season with salt and pepper.
Top each bowl with chopped avocado and some scallion. Serve alongside tortilla chips or a nice whole wheat crusty bread!!
I can’t wait to eat this for lunch tomorrow!!!