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!