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Coconut Curry Chili

Rated as 4.76 out of 5 Stars

"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."
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1 h 20 m servings 312
Original recipe yields 6 servings


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  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.
  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 312 calories; 9.7 43.4 16.4 28 890 Full nutrition

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Read all reviews 93
  1. 132 Ratings

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Most helpful positive review

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 b...

Most helpful critical review

This was too sweet for my taste. I used hot curry powder thinking it would balance the sweetness but that didn't work so well. This is more like a curry for gringos recipe. Won't be making this ...

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Least positive

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 b...

Fair warning for those of you who object to those of us who review tweaked recipes- stop reading now! I used a whole pound of ground chicken and a leftover chicken breast, a large can of crushed...

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...

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.

Yum. I added fresh red peppers and basil from the garden. Served over basmati rice steamed in coconut milk. Mine was a tad sweet. Will try with fresh mango instead next time instead of the chutn...

This Chili is awesome. Great flavor! I wouldn't change a thing, although I am sure everyone will have ideas of how to personalize it. It can handle additonal tweaks. I would recommend it if y...

This dish was absolutely AMAZING!! I doubled the turkey and doubled the tomato soup. Used garlic powder instead of minced garlic. Chopped up some baby carrots. Used hot mango chutney because tha...

5 star recipe without a doubt. FANTASTIC without any modifications.

I must start by informing you that I tweaked this recipe some. while I am certain that its perfect as is, I must say...this chili turned out to be THE BEST I have made! everybody (children inclu...