It’s another great recipe from The Post Punk Kitchen!

Wow! Absolutely Wow! This meal was simply amazing! All six of the kids ate the entire bowl! That NEVER happens! I wasn’t sure what to think of the recipe initially. Coconut milk in chili? Weird. However, I love coconut. I love curry. I love chili. I figured it was work putting it together to see how it turned out! I’m so glad I did!

Red Lentil Thai Chili

Oddly enough, my husband wasn’t a big fan. He usually loves my cooking and the kids don’t, so to have it reversed was a little strange.

The coconut milk wasn’t as strong as I was concerned that it might be. It didn’t taste like curry, which I was happy about because it was supposed to taste like chili, not curry. The only thing I wasn’t fond of was the sweet potatoes, but that’s just because I don’t like sweet potatoes.

Red Lentil Thai Chili

Serves 10-12

Olive oil (1 teaspoon to 2 tablespoons, however much you feel like using)
1 large yellow onion, diced medium
1 red bell pepper, seeded and diced medium
3 cloves garlic, minced
2 tablespoons chili powder
1 ½ lbs sweet potatoes cut into ¾ inch chunks
1 cup red lentils
1 teaspoon salt
4 cups vegetable broth
2 15 oz cans kidney beans, drained and rinsed
2 tablespoons Thai red curry paste
1 15 oz can lowfat coconut milk
28 oz can diced tomatoes
½ cup fresh cilantro, plus extra for garnish
Limes for garnish (optional)

Preheat a 4-quart pot over medium heat. Saute onions and pepper in oil with a pinch of salt, for 5 to 7 minutes. Add garlic and saute a minute more.

Add chili powder, sweet potatoes, lentils, salt and vegetable broth. Cover and bring to a boil. Let it boil for 15 to 20 minutes, stirring occasionally to prevent burning. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.

Taste for salt and seasoning, top with cilantro and lime and serve!

Instead of cooking the onions and garlic in oil, I used a bit of vegetable broth. This eliminated the fat from the oil.

I served this on top of a combination of brown and white rice that I tossed with a little bit of lime juice and cilantro. This was SUCH a great idea! (I’d like to pat myself on the back for it, but I got the idea from one of the comments on the recipe page.)

Yum! Go make it…now!

Chili: $23.16
Rice: $2.60
Total: $25.77
Price per serving: $2.58