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1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed

1/4 cup mango chutney

1 1/4 cups water

3 tablespoons curry powder

1/2 cup chopped carrot

1 teaspoon onion powder

1/2 cup coconut milk, divided

salt and ground black pepper to taste

1 (15 ounce) can red kidney beans, drained and rinsed

1 tablespoon minced garlic

1/2 pound ground turkey

2 (10.75 ounce) cans tomato soup


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.