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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tsp red curry paste |
1 tsp ground cumin |
4 cups low sodium chicken broth, divided |
100 g (1/2 cup) uncooked bulgur |
600 g (2 cups) sweet potato, peeled and cubed |
330 g (1 large) green bell pepper, chopped |
370 g (dry or 4 cups cooked) kidney beans, drained |
200 g (1/2 can) coconut milk |
350 g (550 raw) lean ground beef |
500 g (2 cups) tomato puree |
60 g scallions, chopped |
1/4 tsp ground pepper |
Directions:
1. Pan fry beef
2. In a 4-qt 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 mixture to a boil. Cover tightly, reduce heat to medium-low and cook for 10 minutes.
3. Add beans, beef, coconut milk and tomato puree to pot and stir. Cook, uncovered, for 7 minutes, until bulgur is tender and chili is thick. Stir in scallions and black pepper and serve.
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