Thai Chili
This delicious vegan Thai Chili is packed with protein and refreshing herbs and lime - yum!
Servings: 8
Calories: 158kcal
Equipment
Ingredients
- 1 large sweet potato peeled and cubed
- 1 medium green bell pepper diced
- 1 medium red bell pepper diced
- 1 yellow onion diced
- 4 teaspoons red curry paste add more if you want it more spicy
- 2 teaspoons ground cumin
- 6 cups vegetable broth
- 28 oz can diced tomatoes
- 3 15 oz cans beans of your choice I usually use a few different kinds to add color, drained and rinsed
- 1 cup uncooked lentils rinsed
- 15 oz can coconut milk
- ½ cup fresh cilantro chopped, and more to garnish
- 5 fresh limes, juiced and more to garnish
Instructions
- Heat about 2 tbs of oil in a stock pot. Add the sweet potatoes, bell peppers, and onions. Cook on medium heat until they begin to soften.
- Add red curry paste and cumin. Saute with vegetables until fragrant (about 2 minutes).
- Add the broth, diced tomatos, and beans and bring to a boil.
- Then add the lentils, cover pot and reduce temperature and let everything cook, stirring occasionally, for about 20 minutes.
- Add the coconut milk and continue to simmer until the lentils are cooked through.
- Just before serving add the fresh cilantro and lime.
- Garnish each bowl with more cilantro and lime! Enjoy!
Nutrition
Serving: 1g | Calories: 158kcal | Carbohydrates: 11g | Protein: 2g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 857mg | Potassium: 361mg | Fiber: 3g | Sugar: 6g | Vitamin A: 959IU | Vitamin C: 12mg | Calcium: 51mg | Iron: 2mg