VEGETARIAN RED CURRY CHILI

In October we’ll be diving into my deep affinity for SOUPS, STEWS, AND SIMMERS (OH MY!) - featuring Blue Elephant premium Thai ingredients as the key to each recipe. First up, my delectable VEGETARIAN RED CURRY CHILI that’s perfect for either a midweek dinner with the fam or Sunday afternoon meal while watching football with friends.

AND - this one is completely vegetarian. The technique of smashing the beans midway through the process ensures a creamy, rich, and meat-esque soup that will have you doing this with every chili you make from now on. The lime, basil, and chili pepper flavors coming from my beloved Blue Elephant red curry paste also give this very Americana recipe a level of complexity that works exquisitely.

Also - don’t forget the fritos. This recipe could just as easily be called VEGETARIAN RED CURRY CHILI FRITO PIE - THUMP THUMP!

VEGETARIAN RED CURRY CHILI

SERVES: 6 TO 8 | PREP, COOK TIME: 1 HOUR

INGREDIENTS

1 large white onion, chopped

5 garlic cloves, minced

1 bunch cilantro, chopped plus a few springs for serving

1 5.6 ounce pouch BLUE ELEPHANT RED CURRY PASTE

¼ cup tomato paste

2 15-oz. cans pinto beans

¼ cup extra-virgin olive oil

2 tbsp. chili powder

1 28-oz. can fire-roasted tomatoes

2 tsp. kosher salt

1 lime, wedged

2 Thai chili peppers, sliced thin

1 avocado, peeled and sliced

sour cream

Black pepper, freshly ground

TECHNIQUE

Heat extra-virgin olive oil in a large saucepan or Dutch oven over medium-high. Add onion, garlic, cilantro stems, and chili powder then cook, stir until onion is soft, 5–6 minutes. Add BLUE ELEPHANT red curry paste and tomato paste and cook, stirring frequently, until dark red and thick, 2–3 minutes

Add 1 28-oz. can fire-roasted tomatoes and bring to a simmer. Cook, stirring frequently, until tomatoes are cooked down and slightly darker in color, about 10 minutes.

Add beans, kosher salt, and 5 cups water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until chili has reduced a bit, approximately 30 minutes. Crush about one-third of the beans with a wooden spoon—this will ensure the soup is thick, rich, and creamy. Stir in juice of 1/2 lime. Taste and add salt accordingly.

Serve chili with sour cream, avocado, cilantro leaves, fresh ground pepper, and Thai chili peppers.

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Time an issue? BLUE ELEPHANT Premium Red Curry is also a great alternative for those busy weeknights when there’s little or no time for dinner. Preparation is easy as 1, 2, 3!

1) In a saucepan, add 1 pouch (10.6 oz.) of curry sauce and 1/2 cup of water. Bring to a boil.

2) Add whole shrimp (12 oz.) or any protein of your choice. (and more vegetables if you desire). Simmer until shrimp is cooked completely.

3) Serve with Blue Elephant Jasmine Rice. Enjoy.