Wow, wow, wow!
Thank you so much for all your amazing support yesterday! I am really excited about a new challenge, yet nervous, too 🙂 But what is a new challenge without a few nerves, right?
Another fabulous gift I received at Christmas was a subscription to Eating Well. I love this magazine/website because they have so many healthy and delicious recipes.
This one grew on me… at first I thought it was a huge FAIL, but it ended up working out…
Thai Chili from Eating Well
The ingredients are pretty simple. You’ll need:
1 1/2 tsp red curry paste
1 tsp ground cumin
4 c low sodium vegetable broth
1/2 c uncooked bulgur (*I ended up needing about 1 1/2 c, but it may be because of the kind of bulgur I had?? See below)
1/2 medium sweet potato, peeled & cubed
1 large green bell pepper, chopped
3 c kidney beans
1/2 c light coconut milk
2 cups jarred or canned tomato puree
2 scallions, chopped
fresh ground pepper, to taste
Once your ingredients are prepped, in a 4-qt pot, add curry paste, cumin and a bit of broth. Mash the mixture until no lumps remain.
Add remaining broth, bulgur*, potato and bell pepper.
Set over high heat and bring to a boil. Then cover tightly reduce heat to medium-low and cook for 10 minutes.
After cooking for 10 minutes, add beans, coconut milk, and tomato puree.
*the only bulgur the grocery store I was at had was the kind pictured above with soy flakes. I don’t know if this is different than regular bulgur, but after finishing off the recipe, my ‘chili’ was incredibly soup-y, like this:
So I ended another cup of bulgur, let that cook and it ended up very hearty, like this:
Garnished with scallions and a healthy dose of Chalula hot sauce, it was good!
I am anxious to try this recipe again and perfect it, maybe by trying a different brand of bulgur?
What’s your favorite snow day meal?