30 Minute Vegetarian Thai Chili
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
  • 3 teaspoons red curry paste
  • 2 teaspoons ground cumin
  • 6 cups broth
  • 1 cup uncooked bulgur
  • 1 large sweet potato, peeled and cubed
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 3 cans (15 oz) kidney beans, drained
  • 1 cup coconut milk
  • 2 cans (15 oz) tomato sauce
  • ½ cup fresh cilantro, chopped
  • 4 green onions, chopped
  • 4 limes
  1. In a large pot, add curry paste, cumin and 2 cups of broth. Whisk until the curry paste is smooth in the broth. Add remaining broth, bulgur, potato, and bell peppers. Bring to a boil over high heat then reduce heat to a low simmer and cook covered for 10 minutes.
  2. Stir in the beans, coconut milk, tomato sauce. Cook uncovered for 7 to 10 minutes, or until bulgur is tender and the chili is thick. Stir in the cilantro. Season with salt and pepper as needed.
  3. Serve topped with green onions. Squeeze a lime wedge into each bowl.
Recipe by Some the Wiser at https://somethewiser.com/2014/12/vegetarian-thai-chili.html