Coconut Curry Chili RecipeHome cooked recipes, Coconut Curry Chili Recipe recipe 2019, Coconut Curry Chili Recipe recipe, easy Coconut Curry Chili Recipe recipe 2019, Coconut Curry Chili Recipe dessert recipe, Coconut Curry Chili Recipe recipe by ingredient, Coconut Curry Chili Recipe recipe builder
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
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.
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.
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.