Coconut Curry Chili

The coconut, curry, and mango chutney really put the flavor in this one. I put this together one night with what I had, and loved the results. It tastes better the next day, just like most chili. This freezes well. Seriously, you have to try it. Serve by itself, with rice, and/or with naan bread.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 20 mins
• Calories: 312 Calories

Ingredients

• 1 ¼ cups water
• 1 teaspoon onion powder
• salt and ground black pepper to taste
• 1 tablespoon minced garlic
• 3 tablespoons curry powder
• ½ cup chopped carrot
• 2 (10.75 ounce) cans tomato soup
• ½ pound ground turkey
• ¼ cup mango chutney
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
• ½ cup coconut milk, divided

Recipe Instructions

Step 1

Break the ground turkey into small pieces into a large skillet over medium heat. Cook and stir the turkey, continuing to break it into smaller pieces, until completely browned, 5 to 7 minutes. Drain as much grease as possible from the turkey.

Step 2

Combine tomato soup, water, and minced garlic in a large pot; bring to a boil. Add the turkey to the pot and return the 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 the turkey mixture; bring to a simmer, place a cover on the pot, and cook until the chickpeas are tender, about 15 minutes.

Step 3

Stir 1/4 cup coconut milk through the chili, return cover to the pot, and simmer another 15 minutes. Pour the remaining 1/4 cup coconut milk into the chili, stir, and simmer 30 minutes more.