Coconut Curry Chili

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

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
• 1.25 cups water
• 0.25 cup mango chutney
• 0.5 cup chopped carrot
• 0.5 pound ground turkey
• 0.5 cup coconut milk, divided

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.