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Coconut Curry Chili

Coconut Curry Chili

  • Prep

    10 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 20 m
usmcwifey

usmcwifey

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 chili. This freezes well. Seriously, have to try it. 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. Serve by itself, with rice, and/or with naan bread. I prefer with rice and naan bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 955 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

gramme_joy
23

gramme_joy

9/8/2012

I am making a double recipe as I post. I did add 2 "new" potatoes, too. I can't stop "tasting" a bean or carrot. YUM. Since this is tomorrow's Sunday dinner, I have time to zip to the market for the mango chutney. I plan to serve it on quinoa. (We are having rice tonight.) I think this is going to be my fav way to use ground turkey. Thank you.

ConkyJoe
21

ConkyJoe

12/8/2012

WOW!! An awesome chili. While it’s unconventional, this chili is among the best ever tasted. A few personal tweaks: (i) 1 lb. ground turkey rather than 1/2 lb.; (ii) 1 1/4 cups low sodium beef broth rather than like amount of water; (iii) 18.7 oz. Campbell’s Harvest Tomato w/ Basil rather than 2 cans (21.5 oz.) of regular tomato soup; (iv) Hot Mango Chutney rather than regular mango chutney (only if some heat is preferred); (v) lite coconut milk rather than regular. Submitter and reviewers say this chili gets better the next day but the first batch we made was devoured, and never made it that long. Anyone who really likes this dish, try Sweet and Spicy Curry with Chickpeas on this site . . . some differences but many similarities to this fantastic recipe. usmcwifey . . . this was so, so good that we’re going to try your Curry Chicken Salad, personal recipe. This is a keeper that gets mounted on the wall.

Queen of Kings
13

Queen of Kings

6/22/2012

Really great taste with a twist. I didn't have mango and I left it out and it was still exceptional. Next time I will do it in the slow cooker.

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