1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 11 (15 ounce) can red kidney beans, drained and rinsed
1/2 cup chopped carrot
1/4 cup mango chutney
3 tablespoons curry powder
1 teaspoon onion powder
Salt and ground black pepper to taste
1/2 cup coconut milk, divided
Instructions
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.
Serve over rice. Enjoy!
Originally Submitted
10/11/2013
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