Name: Coconut Curry Chili
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Ground turkey - ½ pound; Tomato soup - 2 (10.75 ounce) cans; Water - 1 ¼ cups; Minced garlic - 1 tablespoon; Chickpeas (garbanzo beans), drained and rinsed - 1 (15 ounce) can; Red kidney beans, drained and rinsed - 1 (15 ounce) can; Chopped carrot - ½ cup; Mango chutney - ¼ cup; Curry powder - 3 tablespoons; Onion Powder - 1 teaspoon; Salt and ground black pepper, to taste - 1 teaspoon; Coconut milk, divided - ½ cup

Ingredients for - Coconut Curry Chili

1. Ground turkey ½ pound

2. Tomato soup 2 (10.75 ounce) cans

3. Water 1 ¼ cups

4. Minced garlic 1 tablespoon

5. Chickpeas (garbanzo beans), drained and rinsed 1 (15 ounce) can

6. Red kidney beans, drained and rinsed 1 (15 ounce) can

7. Chopped carrot ½ cup

8. Mango chutney ¼ cup

9. Curry powder 3 tablespoons

10. Onion Powder 1 teaspoon

11. Salt and ground black pepper, to taste 1 teaspoon

12. Coconut milk, divided ½ cup

How to cook deliciously - Coconut Curry Chili

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.