Coconut Curry Chili (adapted from Clean Eating magazine)

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

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.