1 1/2 t Red Curry Paste
1 t ground cumin
4 c Vegetable Broth
1/2 c Uncooked Bulgur or Pot Barley
1/2 Medium Sweet Potatoe
1 Large Green Bell Pepper (chopped)
3 c Cooked Kidney Beans
1/2 c Light Coconut Milk
2 c Boxed Tomatoe Puree
2 scallions (Chopped)
1 Fresh Ground Pepper (to taste)
Add curry paste. cumin and a bit of broth to a pot, mash the mixture & stir until there are no lumps in the paste. Add the remaining broth, bulgur, potatoe and bell pepper, setting over a high heat and bringing to a boil. Cover tightly and rduce the heat to medium-low and cook for 10 mins.
Add the bean, coconut milk and tomatoe puree to the pot and stir. Cook uncovered for 7 mins, until bulgur is tender and the chili is thick. Stir in the scallions and black pepper to taste as desired.