Chili with Coconut Curry

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Chili with Coconut Curry
  1. 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.

  2. 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.

  3. 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.

Cook’s Note:

You could add diced potatoes or thinly sliced mango, as well. Taste and add whatever spices you think it may need. I like a lot of curry powder and coconut milk, so I usually add more. I prefer to let it simmer an additional 30 minutes beyond what is written here.

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