Thai chili

1 1/2 tsp red curry paste
1 tsp ground cumin
4 cups vegetable broth (low sodium)
1/2 cup bulgar wheat
2 cups sweet potato
1 green pepper, chopped
3 cups black beans
1/2 cup organic light coconut milk
2 cups jarred tomato puree/passata
2 scallions, chopped
fresh ground black pepper, to taste

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 mixture to a boil. Cover tightly, reduce heat to medium-low and cook for 10 minutes.

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 and serve.

Recipe adapted from the January 2011 issue of Clean Eating Magazine