Coconut Curry Chili
Ingredients
- ½ pound ground turkey
- 2 (10.75 ounce) cans tomato soup
- 1 ¼ 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
- ½ cup chopped carrot
- ¼ cup mango chutney
- 3 tablespoons curry powder
- 1 teaspoon onion powder
- salt and ground black pepper, to taste
- ½ cup coconut milk, divided
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Instructions
- Break ground turkey into small pieces into a large skillet over medium heat. Cook and stir turkey, continuing to break it into smaller pieces until completely browned, 5 to 7 minutes. Drain as much grease as possible from turkey.
- Combine tomato soup, water, and minced garlic in a large pot; bring to a boil. Add turkey to the pot and return 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 turkey mixture; bring to a simmer, place a cover on the pot, and cook until chickpeas are tender, about 15 minutes.
- Stir 1/4 cup coconut milk through chili, return cover to the pot, and simmer another 15 minutes. Pour the remaining 1/4 cup coconut milk into chili, stir, and simmer 30 minutes more.
Source
Original recipe: View Original