Aromatic Curried-Chili Fusion

Chili cross-bred with curry…sounds kind of weird hey? This quirky fusion (a PPK remix) initially sounded a bit conflicting, but coconut milk, thai red curry paste and kidney beans in the same ingredient list piqued my playful curiosity. I’m glad I took the chance, because this dish has become a recurring hit, and it is deee-licious.

Ingredients:

2-3 tbsp olive oil

4 cloves of minced garlic

1 large yellow onion, diced medium

1 red pepper, seeded and diced medium

2 tbsp chili powder

1 tsp cayenne pepper

1 1/2 lbs (approx 1 1/2 medium) sweet potatoes cut into 3/4 inch chunks

1 cup of red lentils

1 tsp salt

4 cups vegetable broth (full sodium for optimal flavour)

2 x 15oz cans of kidney beans, drained and rinsed

2 tbsp red curry paste

1 15oz can of light coconut milk

28 oz can of diced tomatoes

1 cup chopped fresh cilantro

Method:

Saute onions and pepper in oil with a pinch of salt for 5-7 minutes. Add garlic and saute another minute.

Add chili powder, sweet potatoes, lentils, salt and vegetable broth. Cover and bring to a boil and let boil for 15-20 minutes, stirring occasionally to prevent burning. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.

After a taste test to determine any salt or seasoning changes, toss some cilantro on top and serve it up!

This dish pairs perfectly with the our Classic Cornbread.