Coconut Curry Chili

Readers fell hard for this recipe the second it was published, thanks to its 27-minute total time, loads of veggies and bulgur and a curried coconut undertone that sends your taste buds to Cloud Nine!
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coconut curry chili

Coconut Curry Chili

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

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

Preparation

  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.

Nutrition Information

  • Serving Size: 2 1/2 cups
  • Calories: 340
  • Carbohydrate Content: 65 g
  • Fat Content: 4 g
  • Fiber Content: 16 g
  • Protein Content: 17 g
  • Saturated Fat Content: 1.5 g
  • Sodium Content: 412 mg
  • Sugar Content: 10 g