Coconut Curry Chili recipe
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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
Nutrition Info
- 311.8 caloriescarbohydrate: 43.4 gcholesterol: 27.9 mgfat: 9.7 gfiber: 8.6 gprotein: 16.4 gsaturatedFat: 4.7 gservingSize: -sodium: 890.4 mgsugar: 11.8 gtransFat: : -unsaturatedFat: : -
Directions Coconut Curry Chili
Directions
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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.