Coconut Curry Chili - A Flavorful and Spicy Twist on Traditional Chili

Coconut Curry Chili is a unique and delicious twist on traditional chili. This recipe combines the bold flavors of coconut milk, curry paste, and spices with the heartiness of beans and vegetables, creating a rich and satisfying one-pot meal. It is perfect for those who crave a bit of heat and love the creamy texture of coconut milk. This recipe is also vegetarian-friendly, making it a great option for Meatless Mondays or for serving to guests with dietary restrictions.

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tablespoons curry paste (red or green)
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup frozen corn kernels
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1/2 teaspoon turmeric powder
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Directions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the diced onion and minced garlic to the pot and sauté until the onion becomes translucent, about 5 minutes.
3. Stir in the curry paste and cook for an additional minute to toast the spices.
4. Pour in the coconut milk and vegetable broth, stirring well to combine.
5. Add the diced bell peppers, kidney beans, black beans, diced tomatoes, and frozen corn kernels to the pot.
6. Season with cumin powder, chili powder, turmeric powder, salt, and black pepper. Stir to evenly distribute the spices.
7. Bring the mixture to a simmer and let it cook for about 30 minutes, stirring occasionally.
8. Taste and adjust the seasoning if needed.
9. Serve the Coconut Curry Chili hot, garnished with freshly chopped cilantro and lime wedges on the side.

Interesting Facts