When the outside temperature doesn't break 17 degrees, you know you're better off inside...with a big ol' pot of chili. Which is exactly how my evening began.
But first, I'm happy to report that we're back in the hot water business at the Hungry Spoon household. The hot water heater installation was a success, so I can now resume a regular shower schedule. I'm sure everyone around me is just as happy as I am about this.
As a result of hanging out with the plumber all day, Adam was thankfully home to whip up a batch of Thai Coconut Curry Chili. It was teasing me with its delicious spiced curry aroma when I walked in the front door from work.
This Thai Chili recipe, featured in the most recent issue of Clean Eating Magazine, barely resembles the traditional chili you're accustomed to. This baby is loaded with sweet potatoes, bulgur, coconut milk, and curry powder, among other tasty ingredients. And although I don't like hot n' spicy foods, this recipe could easily be made hot n' spicy to your liking.
Now that my belly is full o' chili, I'm off to bake some Outrageous Brownies for a few holiday packages that need be mailed tomorrow. Is anyone else's stand mixer begging for mercy from all of the holiday baking?
Do you have a favorite chili variation?
Thai Coconut Curry Chili
(adapted from a recipe in Clean Eating Magazine)
The coconut milk adds a welcome creaminess to this curried chili recipe. As with most soups, the fantastic flavor in this recipe will certainly only improve with time, so this would a great recipe to make the day before serving.
- 2 tsp. curry powder
- 1 tsp. ground cumin
- 4 cups low-sodium veggie broth
- 1/2 cup uncooked bulgur
- 1 cups of cubed, uncooked sweet potato
- 1 large green bell pepper, chopped
- 1 small onion, diced
- 4 cloves of garlic, minced
- 2 cans (15 oz. each) kidney beans, rinsed and drained
- 1/2 cup light coconut milk
- 2 cans (15 oz. each) diced tomatoes, drained
- Ground black pepper to taste
1) In a large soup pot, combine the spices, broth, bulgur, sweet potato, bell pepper, onion, and garlic. Set on high heat and bring the mixture to a boil. Cover, reduce heat to medium-low and cook for 10 minutes.
2) Add beans, coconut milk, and tomatoes to the pot. Stir and cook uncovered until the chili is thick and the bulgur is tender, about 10 - 15 minutes. Add ground black pepper to taste. (We found that the chili thickened even further after allowing it to sit, removed from the heat for about 10 minutes).