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Coconut Curry Chili
Coconut Curry Chili
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
80 minutes
Coconut curry chili with mango chutney for bold, unique flavors. Even tastier the next day!
Ingredients:
  • 2 (10.75 ounce) cans tomato soup
  • 0.5 pound ground turkey
  • 1.25 cups water
  • 1 tablespoon minced garlic
  • 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • 0.25 cup mango chutney
  • 3 tablespoons curry powder
  • 1 teaspoon onion powder
  • salt and ground black pepper to taste
  • 0.5 cup coconut milk, divided
Instructions:
  • In a large skillet over medium heat, crumble ground turkey into small pieces. Cook and stir until fully browned, about 5 to 7 minutes. Remove excess grease from the turkey.
  • In a large pot, mix together tomato soup, water, and minced garlic; bring to a boil. Add turkey and bring mixture back to a boil, then reduce heat to medium-low. Stir in chickpeas, red kidney beans, carrot, chutney, curry powder, onion powder, salt, and black pepper. Bring to a simmer, cover the pot, and cook until chickpeas are tender, about 15 minutes.
  • Swirl 1/4 cup coconut milk into the chili, cover the pot, and simmer for another 15 minutes. Then add the remaining 1/4 cup coconut milk, stir, and simmer for an additional 30 minutes.

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