Thai Chili
Hello, my fellow foodie adventurers!
Today’s quest is perfect for these chilly days when all you want is a big, comforting bowl of something warm and flavorful.This Thai Chili brings together the best of both worlds — the hearty satisfaction of a classic chili with the bold, aromatic kick of Thai red curry. Sweet potatoes, kidney beans, and bell peppers simmer in a rich coconut-curry broth that’s fragrant, slightly spicy, and incredibly satisfying. It’s the kind of recipe that fills your kitchen with amazing aromas and warms you from the inside out.
Ingredients You’ll Need (The Quest Inventory)
-
- 1.5 tsp red curry paste
- 1 tsp ground cumin
- 4 cups vegetable broth
- ½ cup uncooked rice (white or jasmine)
- 3 medium sweet potatoes, peeled and cubed
- 1 large yellow bell pepper, chopped
- 3 cups cooked kidney beans, drained
- ½ cup coconut milk
- 2 cups tomato puree
- 2 green onions, chopped
- ½ tsp fresh black pepper
- ½ tsp salt
How to Forge the Feast (The Quest Steps)
- 1. In a 4-quart pot, add the red curry paste, cumin, and a splash of vegetable broth. Mash and stir until the curry paste is smooth and no longer lumpy.
- 2. Add the remaining vegetable broth, uncooked rice, cubed sweet potatoes, and chopped yellow bell pepper.
- 3. Bring the mixture to a boil over high heat. Once boiling, cover, reduce heat, and simmer for 10 minutes.
- 4. Stir in the drained kidney beans, coconut milk, and tomato puree.
- 5. Cook uncovered for about 7 minutes, or until the rice is tender and the chili has thickened to your liking.
- 6. Stir in the chopped green onions, black pepper, and salt. Taste and adjust seasoning if needed.
- 7. Serve hot and enjoy!
Tips Tricks & Tasty Variations
Cooking Tips:
- For a thicker chili, simmer a few extra minutes uncovered at the end.
- Rinse the rice before adding if you want less starch.
- Adjust the red curry paste to control the heat level.
Tasty Variations:
- Make it non-vegetarian: add cooked chicken, shrimp, or ground turkey.
- Lower carb version: swap rice for cauliflower rice (add it at the end).
- Extra spicy: add a sliced jalapeño or more red curry paste.
- Garnish ideas: fresh cilantro, lime wedges, crushed peanuts, or a drizzle of coconut milk.
This Thai Chili is the perfect balance of sweet, spicy, and comforting — exactly what cold weather calls for! Tag me when you make it — I want to see your cozy bowls!
Thai Chili
Warm up with this flavorful Thai Chili! Sweet potatoes, kidney beans, and bell peppers simmer in a rich coconut red curry broth. A cozy, spicy vegetarian chili that’s perfect for cold days!
Ingredients
- 1.5 tsp red curry paste
- 1 tsp ground cumin
- 4 cups vegetable broth
- 1/2 cup uncooked rice
- 3 medium sweet potatoes
- 1 large yellow bell pepper
- 3 cups kidney beans drained
- 1/2 cup coconut milk
- 2 cups tomato puree
- 2 green onions chopped
- 1/2 tsp black pepper
- 1/2 tsp sea salt
Instructions
- In a 4-quart pot, add the red curry paste, cumin, and a splash of vegetable broth. Mash and stir until the curry paste is smooth and no longer lumpy.
- Add the remaining vegetable broth, uncooked rice, cubed sweet potatoes, and chopped yellow bell pepper.
- Bring the mixture to a boil over high heat. Once boiling, cover, reduce heat, and simmer for 10 minutes.
- Stir in the drained kidney beans, coconut milk, and tomato puree.
- Cook uncovered for about 7 minutes, or until the rice is tender and the chili has thickened to your liking.
- Stir in the chopped green onions, black pepper, and salt. Taste and adjust seasoning if needed.
- Serve hot and enjoy!