Thai Chili

This is the basic recipe, and I am still tweaking it. It was so good the whole family (okay, not MPD--but he did at least eat it, sort of) loved it and had seconds. I can't wait to make it again with a couple of twists--more heat next time, for one thing.

1 1/2 tsp. red curry paste
1 tsp. ground cumin
4 c. broth (divided)
1/2 c. uncooked bulgur
1 pound ground beef, browned (optional)
1 med. sweet potato, peeled & cubed
1 lg. green pepper, chopped
3 c. kidney beans, cooked & drained (or from a can)
1/2 c. coconut milk
1 c. jarred or boxed tomato puree/passata (or 1 can tomato sauce)
2 scallions (forgot these--darn!)
ground black pepper

Add paste, cumin, and a couple Tablespoons broth; stir until smooth. Add remaining broth, bulgur, potato, pepper & meat if using. Bring mixture to a boil. Cover tightly, reduce heat, and simmer for 10 minutes.

Add beans, coconut milk, & tomato puree. Stir. Bring to a boil again; reduce heat and simmer until heated through and thickened. Add scallions and pepper.