Coconut Curry Chili


Coconut milk, curry, and mango chutney really put a new set of flavors in this spin on traditional chili.

Modified from: Coconut Curry Chili

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1 h servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Served with Rice.
  2. Break the ground turkey into small pieces into a large skillet over medium heat. Add onion, 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.
  3. Add tomato soup, tomatoes water, and minced garlic in a large pot; bring to a boil. Reduce heat to medium-low. Stir chickpeas, red kidney beans, carrot, chutney, curry powder, cayenne, 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.
  4. Stir coconut milk through the chili, return cover to the pot, and simmer another 15 minutes.


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