Spicy Thai Chili

Spicy Thai Chili

(makes 6 generous servings)
·1 medium onion, diced
·1 green pepper, diced
·1 medium sweet potato, peeled and diced
·1 tsp. coconut or canola oil
·2 tsp. ground cumin
·1 tsp. cayenne pepper (optional)
·2 tbsp. red thai curry paste
·1 quart vegetable broth
·1/2 cup millet
·1/4 cup cornmeal
·3 cups cooked black beans
·1 can tomato sauce/puree
·1/2 cup light coconut milk
·salt to taste

Heat oil over medium heat.  Add onion, sweet potato, and green pepper.  Sautee 4-5 minutes or until tender.  Add cumin, curry paste, and salt.  Stir until well combined with vegetables.  Add millet and vegetable broth, bring to a boil and reduce to a simmer.  Cover and cook 10-minutes.  Stir in tomato puree, coconut milk, cornmeal, and black beans.  Bring back to a boil, reduce to a simmer, cover and cook for about 3o-minutes or until millet is soft.  Top with favorite chili toppings.

Adapted from Clean Eating Magazine

{ 1 comment… read it below or add one }

Allie Finch January 9, 2011 at 12:47 pm

Whew girl, you & Colin must like things SPICY! That is just how Dave & I like it, & we LOVED your spicy thai chili. I used a yellow pepper, soy beans & almond meal because I didn’t have corn meal. This is awesome — I am so glad it made a big batch [for lunches]! Thanks for a delicious meal.


Leave a Comment