Description
The coconut, curry, and mango chutney really put the flavor in this one. I put this together one night with what I had, and loved the results. It tastes better the next day, just like most chili. This freezes well. Seriously, you have to try it. Serve by itself, with rice, and/or with naan bread.
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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 20 mins
Servings: 6