Vegetarian Thai Chili

I made this chili with a vegetarian cooking class a few years back and it was a huge hit! You could also use quinoa in place of the bulgar.

Thai Chili

A delicious combination of vegetarian chilli and red curry with a hint of coconut.

Ingredients:
1 ½ tsp red curry paste
1 tsp ground cumin
4 cups vegetable broth
½ cup uncooked bulgur or pot barley
½ medium sweet potato
1 large green bell pepper chopped
3 cups cooked kidney beans
½ cup light coconut milk
2 cups tomato puree
2 scallions chopped
Fresh ground pepper to taste

One: In a pot add curry paste, cumin and a bit of broth. Mash mixture and stir until paste is no longer in lumps. Add remaining broth, bulgur, potato and bell pepper.
Set over high heat and bring to a boil. Cover tightly and reduce heat to medium-low and cook for 10 minutes.

Two: add beans, coconut milk, and tomato puree to pot and stir. Cook, uncovered for 7 minutes until bulgur is tender and chilli is thick. Stir in scallions and black pepper to taste.