Ingredients
Preparation
- In a large pot over medium-high heat, soften the vegetables in the butter. Add the ground meat and cook through, breaking it up with a wooden spoon. Add the curry powder and cook for 1 minute, stirring to coat the meat and vegetables.
- Add the red beans, diced tomatoes and coconut milk. Mix well. Cover and simmer for 20 minutes, stirring occasionally. Add half of the peas. Season with salt and pepper.
- In a bowl, combine the remaining peas with the cherry tomatoes and cilantro.
- Serve the chili in bowls. Garnish with the cherry tomato mixture. Serve with naan bread, if desired.
To help you with this recipe
Chef’s Knife
This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.
54.99 $
SHOP NOW