Rating: 5 stars 4.7
142 Ratings
  • 5 star values: 116
  • 4 star values: 19
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
10 mins
cook:
1 hr 10 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

312 calories; protein 16.4g; carbohydrates 43.4g; fat 9.7g; cholesterol 27.9mg; sodium 890.4mg. Full Nutrition
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