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UMBC Eats Community Cookbook Recipe of the Week

Thai Chili

Ingredients:
1 1/2 tsp. red curry paste
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.


Visit our UMBC Eats website to download your copy of the cookbook. 
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Posted: October 20, 2020, 9:32 AM