Brrr…. We actually had sleet/ice come down here in Phoenix yesterday. For like 2 minutes, but enough to briefly leave a white hint to a few surfaces and freak a few people out. Some were calling it snow. Definitely not snow when it’s a hard little nugget 🙂 And definitely not the inches that are headed towards the Midwest right now. Keep warm and stay safe if you’re getting snow right now!
Snow or not, the weather is still pretty cool here (at least by our standards), and the hubbs and I are both completely back on a comfort food kick. Last year, I picked up a copy of Classic Comfort Foods from Clean Eating Magazine after literally drooling over the photos when leafing through my friend’s copy. I have made quite a few things from it, and I am loving the fact that we can have a warming, comfort-filled meal without the heaviness that typically comes along with comfort food. The other bonus about many of these recipes is that most are pretty quick and simple. While it is a healthy-living magazine, none of the ingredients seem to be too hard to find. For the most part, they are whole, unprocessed ingredients.
As I described above, this recipe came together pretty quick and could easily be a weeknight dinner. The only thing I noted was that it took a little longer for the bulgur to thicken the soup than indicated in the recipe. I actually discovered this by accident as the soup actually finished up earlier than we had planned on eating, so I left it on the stove over lowish heat while we waited. Because of this, I don’t have an exact cook time, but sometime between the time it “finished” and the time we sat down to eat (maybe an extra 10 minutes?) the soup really thickened nicely. In the future, I’d plan a little extra cook time at the end. You will know when it looks right.
This is definitely not a traditional chili recipe, but in the end, it’s one we really enjoyed. In fact, the hubbs claimed the leftovers for lunch before I ever even had a chance. Enjoy!
Coconut Curry Chili
From Clean Eating – Classic Comfort Foods Volume 1, Issue 1
1/2 tsp. red curry paste
1 tsp. ground cumin
4 cups low-sodium vegetable broth, divided
1/2 cup uncooked bulgur
1 small medium sweet potato, peeled and chopped (about 2 cups)
1 (15 oz) can red kidney beans (BPA-free if possible)
1/2 cup light coconut milk
2 cans tomato puree
2 scallions, chopped
fresh ground black pepper, to taste
In a large stockpot with a lid, add the curry paste and cumin. Add broth just a little at a time, until the curry paste and cumin are mixed in without any clumps. Add the remaining broth, bulgur, sweet potato, and bell pepper. Set over high heat and bring mixture to a boil. Cover and reduce heat to medium-low. Cook for 10 minutes.
Add beans, coconut milk, and tomato puree ans stir to combine. Cook, uncovered, for 7 minutes, until bulgur is tender. Continue to cook for 5-10 more minutes, if necessary to thicken. Top with scallions and black pepper. Serve.