Take an ordinary bean chili recipe and ad Red Thai Curry Paste to create an amazing flavor!
Gather your ingredients!
You’ll want to cook the red lentils in twice as much liquid to dry weight. To make the lime juice part of this measure, add two tablespooons of lime juice to your cup measure. Fill the rest of the cup with water.
Add one cup of dry red lentils to two cups of liquid (2 tablespoons of lime juice and the rest, water). Cover and raise to a boil, then lower the heat and simmer until the lentils have absorbed all the water. Stir occasionally.
Remove any eyes/spots from the sweet potato and cut it into bite-sized peices, along with the red bell pepper.
Place the sweet potato chunks in enough water to cover them. Raise to a boil, then lower the heat and simmer until they become tender enough to eat.
Dice the yellow onion.
Once the sweet potatoes are tender, drain the water and place them back in the large pot.
Add the diced onion, the red pepper, the canned tomatoes, and the 3 tsp of garlic to the pot with the sweet potatoes.
Stir in the canned kidney beans and the cooked red lentils.
Whisk together the coconut milk, the 1 1/2 tbsp chili powder, the 2 tbsp chili flakes, and 2 tbsp of red Thai chili paste.
Add the whisked mixture to the large pot and pour in 4 cups of vegetable broth. Raise this to a boil and then cook on a medium boil, uncovered, until the chili reaches your desired thickness. At minimum, cook until the onions become translucent.
Once enough water has boiled off for your desired thickness, remove the stew from heat. It’s ready to serve!
Garnish with a bit of cilantro or other fresh green, serve hot and enjoy!