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Coconut Curry Chili

Emily Christopher
  • 0 minutes
  • Serves 4

INGREDIENTS

1

Green bell pepper, chopped (2 cups), large

3 cups

Kidney beans or bpa-free canned kidney beans, cooked

2

Scallions

1/2

Sweet potato, peeled and cubed (2 cups), medium

1/2 cup

Coconut milk, light

2 cups

Jarred or boxed tomato puree

1 1/2 tsp

Red curry paste

4 cups

Vegetable broth, low-sodium

1/2 cup

Bulgur

1

Black pepper, Fresh ground

1 tsp

Cumin, ground