I love a good checklist. I derive great satisfaction from checking things off my lists. I’ve even been known to put something that I’ve already completed on the list just so I can enjoy crossing it off. This time of year is the best for my checklist loving self. So many things to do + So many things to cross off = A very self satisfied me.
Christmas shopping, check! Taking the girls to our traditional Nutcracker Ballet show, check! Hot chocolate, white fudge covered oreos, and Christmas books, check! And a bowl of hot chili by the first fire of the winter season, check!
I have quite a few favorite chili recipes and I was gearing up to make my Mexican Black Bean Chili with Sausage when I decided it might be fun to mix things up and try a new chili recipe. You can’t have too many chili recipes during the cold months of the year! Inspired by an idea from an old issue of Clean Eating, I mixed up this 30 Minute Vegetarian Thai Chili. Many bowls of Thai Chili later, I can say it’s a hit.
To keep it healthy and filling, I beefed up this vegetarian chili recipe with bulgur and kidney beans. Sweet potatoes and bell peppers add both flavor and color. As far as delicious chili recipes go, this is one of the best. We plan on keeping our winter selves warm with many big bowls of this 30 Minute Vegetarian Thai Chili over the next few months.
And with everyone’s bellies happy and full of tasty hot chili, I can get back to Christmas lists and satisfying check marks. We’ve still got gingerbread houses to make and Christmas treats to deliver and holiday cards to stamp and address. My to-do list is so fun right now!
- 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
- 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.
- 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.
- Serve topped with green onions. Squeeze a lime wedge into each bowl.