Monday, December 13, 2010

Toasty Warm Dinner for a Cold Day

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).


  1. Yum!!! I was freezing tonight so I made myself a big pot of vegetable soup :) It was delicious (Except for the 1/2 bowl that I spilled all over the counter... oops. Good thing I made a lot!)

    Stay warm! :)

  2. Looks great!!! Thai anything instantly rocks my tummy! =)

    Jenn @ Peas & Crayons

  3. This sounds so delicious! I love the addition of sweet potato. I don't think it's always what people think of when they put together a soup / stew/ chili, but I love the extra bit of flavor it adds.

  4. SO I love thai food, but I don't really like coconut :( This chili sounds delicious does the coconut really stand out or is it subtle? It looks like it would be so warming!

  5. Yay! I'm glad your water heater is back in commission, it's so weird how we take necessities like that for granted. That chili looks awesome for a cold night like we're having!

  6. HI there I followed you from another site = ) but I wanted to say.. 17 degree's? I sure miss that weather... I was able to open the windows today.. just one.. it was 62, but tomorrow it will be 48.. so perhaps the cold front is coming in = )

  7. I love anything curry, and I'm craving beans like a mofo here in Rawville, so I totally bookmarked this!

  8. I'm so glad to hear that the hot water situation was taken care of. There is nothing worse than not being able to take a warm shower during the winter months. This thai chili looks like a recipe that I need to try as soon as I can! I love the spice/flavors in Thai cuisine. Thank you for sharing this with me. I hope you have a joyful week, my friend!

  9. Glad you have hot water again. Chili is awesome to have on a cold day. I love making a big pot of it so there are lots of leftovers. Chili definitely gets better with time. I am making a big pot of beef stew today, thanks to my slow cooker. Yummy

  10. I love how there are so many variations on chili recipes. I recently made a Mexican version, and I'd love to try this one too!! I have a contest going on over at my blog if you want to send in a picture of your Christmas decorating--lots of goodies up for grabs!

  11. I have never had any kind of thai food before but I do love chili!! It is my go to meal in the winter. Chili with a big slice of homemade bread. YUM

  12. That looks a great, a nice twist on traditional chili. I love having chili on cold days.

  13. Oh my this looks tasty. I love soups especially when it's cold.

  14. In reply to Evan - I'm a fellow coconut-hater, but go nuts for Thai coconut curries. You can't taste the coconut flavor.

    I would totally be all over this, Kylie! And don't hate me, but it's 75 here right now. Wish I could send you some of this warmth! Thank goodness your water heater's fixed.

  15. my husband is a big fan of chili dishes, he'll love this.
    love the addition of coconut milk for extra flavor
    not to write another comment, I'm with you on the peanut-butter chocolate instead of sugar cookies ;) too bad we are not Santa ....sigh... ah, well, life is not always fair
    Hope you'll have a wonderful weekend