Ingredients
6
6 servings
- •0.5 pound ground turkey
- •2 (10.75 ounce) cans tomato soup
- •1.25 cups water
- •1 tablespoon minced garlic
- •1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
- •1 (15 ounce) can red kidney beans, drained and rinsed
- •0.5 cup chopped carrot
- •0.25 cup mango chutney
- •3 tablespoons curry powder
- •1 teaspoon onion powder
- •salt and ground black pepper to taste
- •0.5 cup coconut milk, divided
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 312
- Carbohydrate: 43g
- Fat: 10g
- Fiber: 9g
- Protein: 16g
- Sugar: 12g
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