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My review
Coconut Curry Chili
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 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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Ingredients
1 h 20 m servings 312 calsOriginal recipe yields 6 servings
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Directions
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- 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.
- 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.
Footnotes
- 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
Per Serving: 312 calories; 9.7 g fat; 43.4 g carbohydrates; 16.4 g protein; 28 mg cholesterol; 890 mg sodium. Full nutrition
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Reviews
Read all reviews 85118 Ratings
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Most helpful positive review
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 b...
Most helpful critical review
3/7/2015
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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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 b...
11/8/2012
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...
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...
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.
6/22/2012
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...
7/18/2012
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...
1/15/2013
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...
10/18/2013
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...