This curry chili recipe combines coconut milk, curry, and mango chutney giving this chili a set of bold, unique flavors. Tastes even better the next day!
Preparation Time
10 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 20 mins
Calories
312 Calories
Recipe Instructions
Step 1
Break ground turkey into small pieces into a large skillet over medium heat. Cook and stir turkey, continuing to break it into smaller pieces until completely browned, 5 to 7 minutes. Drain as much grease as possible from turkey.
Step 2
Combine tomato soup, water, and minced garlic in a large pot; bring to a boil. Add turkey to the pot and return mixture to a boil and reduce heat to medium-low. Stir chickpeas, red kidney beans, carrot, chutney, curry powder, onion powder, salt, and black pepper through turkey mixture; bring to a simmer, place a cover on the pot, and cook until chickpeas are tender, about 15 minutes.
Step 3
Stir 1/4 cup coconut milk through chili, return cover to the pot, and simmer another 15 minutes. Pour the remaining 1/4 cup coconut milk into chili, stir, and simmer 30 minutes more.
Ingredients
1 teaspoon onion powder
salt and ground black pepper to taste
1 tablespoon minced garlic
3 tablespoons curry powder
2 (10.75 ounce) cans tomato soup
1 (15 ounce) can red kidney beans, drained and rinsed
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
