Sunday, January 9, 2011

Thai Chili


  • 1 1/2 tsp Red Curry Paste
  • 1 tsp Ground Cumin
  • 4 cups Vegetable Broth
  • 1 cup Bulgar Wheat
  • 2 cups Sweet Potato
  • 1 medium red-bell Pepper
  • 3 cups Dark Red Kidney Beans ( I used 1 can black/ 1 can red kidney=3cups)
  • 6 oz. can tomato paste
  • 2 cups Crushed Tomatoes ( I had fresh tomatoes that a friend made us: roasted/preserved)
  • 1 bunch scallion


Mix together the curry paste, cumin and some of the broth in a large pot over heat until the paste has dissolved. Add the remaining broth, red bell pepper, Bulgar wheat, and sweet potato. Cook, covered, for 10 minutes. Add the kidney beans, tomato puree, tomatoes, and cook for 7 more minutes (until Bulgar is tender and chili is thick). Add the scallions and season to taste with salt and pepper.

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