That's right, Betty did a vegetarian chili. And guess what? She liked it!! The kids ate it too!! So, I definitely recommend giving this a swing. Credit goes to Clean Eating magazine's January 2011 issue.
1 1/2 tsp red curry paste
1 tsp ground cumin
4 cups veggie broth
1/2 cup bulgur
1 sweet potato, peeled & cubed
1 green bell pepper, chopped
3 cups cooked kidney beans, drained
1/2 cup light coconut milk
2 cups tomato puree
salt & pepper, to taste
In a heavy pot, add curry paste, cumin and a small bit of broth. Mash mixture and stir until paste is free of lumps. Add remaining broth, bulgur, potato and bell pepper. Set over high heat and bring to boil. Cover tightly, reduce heat and cook for 10 minutes.
Add beans, coconut milk and puree. Stir to combine. Cook uncovered for 10 minutes or until bulgur is tender and chili is thickened. Season with salt and pepper to your liking.
This was quick and easy. The best part was using it as a dip for a fresh piece of whole grain baguette. Mmmm... I told the kids the bulgur was similar to rice but just in balls and they ate it up.
I believe this is only the second time in my life I had a vegetarian meal, let alone prepare one myself. It was very good, easy to prep, not too costly and is a keeper in the winter rotation. Oh, and this makes a fairly large pot of chili. The leftovers are even better!
Nutritional info as per Clean Eating:
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