Wow, wow, wow!

Thank you so much for all your amazing support yesterday! I am really excited about a new challenge, yet nervous, too 🙂  But what is a new challenge without a few nerves, right?

Another fabulous gift I received at Christmas was a subscription to Eating Well.  I love this magazine/website because they have so many healthy and delicious recipes.

This one grew on me… at first I thought it was a huge FAIL, but it ended up working out…

Thai Chili from Eating Well

The ingredients are pretty simple.  You’ll need:

• 1 1/2 tsp red curry paste
• 1 tsp ground cumin
• 4 c low sodium vegetable broth
• 1/2 c uncooked bulgur (*I ended up needing about 1 1/2 c, but it may be because of the kind of bulgur I had?? See below)
• 1/2 medium sweet potato, peeled & cubed
• 1 large green bell pepper, chopped
• 3 c kidney beans
• 1/2 c light coconut milk
• 2 cups jarred or canned tomato puree
• 2 scallions, chopped
• fresh ground pepper, to taste

Once  your ingredients are prepped, in a 4-qt pot, add curry paste, cumin and a bit of broth.  Mash the mixture until no lumps remain.

Add remaining broth, bulgur*, potato and bell pepper.

Set over high heat and bring to a boil.  Then cover tightly reduce heat to medium-low and cook for 10 minutes.

After cooking for 10 minutes, add beans, coconut milk, and tomato puree.

*the only bulgur the grocery store I was at had was the kind pictured above with soy flakes.  I don’t know if this is different than regular bulgur, but after finishing off the recipe, my ‘chili’ was incredibly soup-y, like this:

So I ended another cup of bulgur, let that cook and it ended up very hearty, like this:

Garnished with scallions and a healthy dose of Chalula hot sauce, it was good!

I am anxious to try this recipe again and perfect it, maybe by trying a different brand of bulgur?

Anyways, this would be a great meal for the next snow day…

What’s your favorite snow day meal?