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Curried Coconut Chili

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PREP TIME
10 min
COOKING TIME
70 min
TOTAL TIME
80 min
SERVINGS
6 servings
Dinner Indian
Curried Coconut Chili
Ingredients
  • 1/2 pound ground turkey
  • 2 (10.75 ounce) cans tomato soup
  • 1 1/4 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
  • 1/2 cup chopped carrot
  • 1/4 cup mango chutney
  • 3 tablespoons curry powder
  • 1 teaspoon onion powder
  • salt and ground black pepper to taste
  • 1/2 cup coconut milk, divided
Instructions
1
Divide ground turkey into smaller portions and place them in a large skillet over medium heat. Continuously break the turkey apart as it cooks, aiming to achieve a fully browned state, which should take around 5-7 minutes. Remove as much excess oil as possible from the cooked turkey.
2
Combine tomato soup, water, and minced garlic in a large cooking vessel; bring the mixture to a rolling boil. Introduce the cooked turkey into the pot and re-establish the boil, then gradually decrease the heat to a lower medium setting. Mix in chickpeas, red kidney beans, carrot, chutney, curry powder, onion powder, salt, and black pepper through the turkey mixture; re-ignite the boil and cover the pot with a lid. Allow the ingredients to simmer until the chickpeas become tender, approximately 15 minutes.
3
Add 1/4 cup of coconut milk to the chili mixture and return the lid to the pot. Continue simmering for another 15 minutes, allowing the flavors to meld together.
4
Finally, pour the remaining 1/4 cup of coconut milk into the chili and stir it in. Return the lid to the pot and continue simmering for an additional 30 minutes, allowing all the flavors to fully integrate.