Coconut Curry Chili (adapted from Clean Eating magazine)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 295.6
  • Total Fat: 3.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 598.1 mg
  • Total Carbs: 54.8 g
  • Dietary Fiber: 14.5 g
  • Protein: 11.5 g

View full nutritional breakdown of Coconut Curry Chili (adapted from Clean Eating magazine) calories by ingredient
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Number of Servings: 6

Ingredients

    1 1/2 tsp mild curry paste
    1 tsp cumin
    4 c vegetable broth
    1 medium sweet potato, peeled and cubed
    1/2 green bell pepper, chopped
    1/2 red bell pepper, chopped
    2 med-small onions
    3 c cooked red kidney beans
    2 c tomato puree
    1/2 c light coconut milk
    2 green onions, chopped

Directions

Add the curry paste, cumin, and a little of the vegetable broth to a 4 qt. stockpot. Stir the paste and cumin into the broth to disperse. Add onions and saute over medium-high heat. When translucent, add remaining broth, sweet potato, beans and peppers. Bring to a boil, then reduce heat to medium-high and cook covered for 10 minutes.

Add tomato puree and coconut milk, and cook uncovered for about 7 more minutes. Add in green onions, remove from heat and serve.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MISSING42.

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