UMBC Eats Community Cookbook Recipe of the Week

1 tsp. ground cumin

4 cups low-sodium vegetable brother, divided

1/2 cup uncooked bulger

1/2 medium sweet potato, peeled and cubed

1 large green bell pepper, chopped

3 cups canned kidney beans, drained

1/2 cup light coconut milk (unsweetened)

2 cups tomato puree

2 scallions, chopped

Fresh ground black pepper, to taste

In a 4 quart pot, mash together red curry paste, cumin and a bit of broth until a paste forms, without lumps. Add remaining brother, bulgur, sweet 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. Then, add beans, 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, (or use them as garnish) and serve.

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