As you probably already know, food is a huge passion of mine, and I am the Queen of comfort food.  Grilled cheese, braised organic meats, pastas, chilies, and stews all make me happy and the visions of their goodness bring on an urge to spend an entire Sunday in the kitch!

It seems like every single fall, around October/November as soon as the air turns crisp, my inspiration to cook completely shifts.  My culinary focus switches to hearty, rich tasting and aromatic comfort food that fills the air of my home and soothes the soul on a chilly day.

Now I know your idea of “comfort foods” may conjure up images of a big evil calorie counter, or worse- a fat ass. BUT I HAVE AWESOME NEWS:  I have this “recipe-redo” fascination/love affair in my kitchen-and it’s an ongoing experiment of mine.  Food is my JAM and I love to take fattening, artery-clogging, rich recipes, and make heart-healthy substitutions packed full of nutrition that make your taste buds do a freakin happy dance!  Nutritious can be delicious:)

ENTER: ‘COCONUT CURRY CHILI’ – I absolutely LOVE this deliciousness because its vegan, hearty, and you will never miss the meat!  The mild sweetness of the sweet potato with the spicy red curry + creaminess of the coconut milk-holy crap-SO GOOD!  The bulgur wheat gives this chili a meaty, hearty texture + packs a fibrous punch!  I guarantee you will LOVE this recipe.  Enjoy!



serves 4


1 TB red curry paste

1 tsp cumin

4 tsp salt

4 tsp sugar

4 cups low-sodium veggie broth, divided

½ cup uncooked bulgur wheat

½ medium sweet potato peeled + cubed (2 cups total)

1 large yellow bell pepper, chopped (2 cups total)

3 cups cooked kidney beans or 2 cans kidney beans drained + gently rinsed well

½ cup coconut milk

2 cups jarred or boxed tomato puree

2 scallions chopped

Fresh ground pepper to taste




In a 4 qt pot, add curry paste, cumin, and a little broth.  Mash up mixture and stir until paste is no longer in lumps.  Add remaining broth, bulgur, potato + bell pepper.  Set on Hi heat and bring mixture to boil.   Cover tightly, reduce heat to medium-low, and cook for 10 minutes.  Add beans, coconut milk + tomato puree to pot and stir.  Cook uncovered for 7 minutes, until bulgur is tender and chili is thick.  Top with scallions + pepper to taste.  Enjoy!

Here’s to some delicious eats!