Red Thai Curry Chili Recipe

Name: Red Thai Curry Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red onion, diced; 1 red bell pepper, diced; 1 teaspoon salt, plus a pinch; 3 cloves garlic, minced; 2 cups cherry tomatoes, quartered; 1 cup red lentils; 1 1/2 pounds sweet potatoes, cut into 3/4 inch cubes; 2 tablespoons chili powder (I just used a mix of smoked paprika, cayenne, and cumin); 4 cups water; 1 1/2 cups cooked dark red kidney beans; 14 ounces can coconut milk; 2 tablespoons red Thai curry paste; 1/2 cup chopped cilantro; lime wedges, for serving; 1 tablespoon coconut oil

Servings: persons

1 red onion, diced
1 red bell pepper, diced
1 teaspoon salt, plus a pinch
3 cloves garlic, minced
2 cups cherry tomatoes, quartered
1 cup red lentils
1 1/2 pounds sweet potatoes, cut into 3/4 inch cubes
2 tablespoons chili powder (I just used a mix of smoked paprika, cayenne, and cumin)
4 cups water
1 1/2 cups cooked dark red kidney beans
14 ounces can coconut milk
2 tablespoons red Thai curry paste
1/2 cup chopped cilantro
lime wedges, for serving
1 tablespoon coconut oil

1
Heat the coconut oil in a large soup pot over medium heat. Add the onion, bell pepper, and pinch of salt. Saute for about six minutes, until the vegetables are softened a bit and have some color.
2
Add the garlic; let cook a minute. Then, add the tomatoes, lentils, sweet potatoes, chili powder, and water. Bring to a boil, cover, and turn the heat down to a simmer. Let cook for 15 to 20 minutes, until the lentils and sweet potatoes are softened. Add water as needed to keep from burning.
3
Now, add the kidney beans. Pour into the pot just half of the can of coconut milk (save the rest of the coconut milk for something else) and then fill up the can halfway with water. Pour the water in. Add the curry paste and cilantro. Let these ingredients heat through in the stew for a few minutes. Squeeze in a bit of fresh lime juice.
4
Turn off the heat, and taste for seasoning. Serve with lime wedges, and garnish with cilantro.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 red onion, diced, 1 red bell pepper, diced, 1 teaspoon salt, plus a pinch, 3 cloves garlic, minced, and more.

Yes, Red Thai Curry Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Thai Curry Chili

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