Since it's been days upon days of cold weather around here (complete with snow!) I've been relying on this fabulous recipe from the January issue of Clean Eating Magazine. If you aren't familiar with the magazine, it focuses on recipes and articles based on the principle of Clean Eating. Basically it is a lifestyle approach to eating food in it's most natural state. If you like this recipe you will love the magazine.
This is a new twist on the classic chili - Thai Chili. Don't be alarmed by the use of bulgur - tell your husband it's ground turkey and he'll never know the difference! Of course, if you just can't handle a meat free dish, it does taste great with ground turkey too. Try it out and let me know what you think!
Thai Chili
Source: Clean Eating Magazine - January 2011
At The Grocery Store:
1 1/2 tsp red curry paste
1 tsp ground cumin
4 C low sodium vegetable (or chicken - I've used both!) broth, divided
1/2 C uncooked bulgur
1/2 medium sweet potato, peeled and cubed (2 C)
1 large green bell pepper, chopped (2C)
3 C cooked kidney beans, drained and rinsed
1/2 C light coconut milk
2 C jarred tomato puree/paste (I used 1 can of paste and 1 can of chopped tomatoes whizzed in the blender)
2 scallions, chopped
Fresh ground pepper to taste
Get It Done in Less Than 30:
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 the mixture to a boil. Cover tightly, reduce heat to medium-low and cook for 10 minutes.
Add beans, coconut milk and tomato paste to pot and stir. Cook, uncovered, for 7 minutes, until the bulgur is tender and chili is thick. Stir in scallions and black pepper and serve.
Serving Size: 2 1/2 C
Calories: 341
Total Fat: 5 g
Sat. Fat: 6 g
Carbs: 68 g
Fiber: 17 g
Sugars: 13 g
Protein: 17 g
Sodium: 412 mg
