Coconut Curry Chili Recipe

Cook Time: 70 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 6 servings

• pound ground turkey
• 2 (10.75 ounce) cans tomato soup
• 1 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
• cup chopped carrot
• cup mango chutney
• 3 tablespoons curry powder
• 1 teaspoon onion powder
• Salt and ground black pepper, to taste
• cup coconut milk, divided

Directions

Step 1: Begin by breaking the ground turkey into small pieces and placing it in a large skillet over medium heat. Cook, stirring constantly, and continue breaking it into smaller pieces until fully browned, about 5 to 7 minutes.

Step 2: Drain as much grease as possible from the turkey using a slotted spoon or by tilting the skillet to allow excess fat to escape.

Step 3: In a large pot, combine the tomato soup, water, and minced garlic. Bring to a boil over medium-high heat.

Step 4: Once the soup mixture reaches a boil, add the browned turkey to the pot. Return the mixture to a boil, then reduce the heat to medium-low.

Step 5: Stir in the chickpeas, red kidney beans, chopped carrot, mango chutney, curry powder, onion powder, salt, and black pepper. Bring the mixture to a simmer, cover the pot, and cook for about 15 minutes until the chickpeas are tender.

Step 6: After 15 minutes, stir in cup of coconut milk, re-cover the pot, and let it simmer for an additional 15 minutes.

Step 7: Add the remaining cup of coconut milk into the chili, stir well, and continue simmering for another 30 minutes. This will help blend the flavors together and thicken the sauce.

Tips

You can add diced potatoes or thinly sliced mango to enhance the flavor and texture. Feel free to adjust the amount of curry powder and coconut milk to suit your taste preferences. I personally love extra curry powder and coconut milk, so I usually add more. Additionally, letting the chili simmer for 30 extra minutes can help deepen the flavors.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value
Calories	312
Total Fat	10g	12%
Saturated Fat	5g	24%
Cholesterol	28mg	9%
Sodium	890mg	39%
Total Carbohydrate	43g	16%
Dietary Fiber	9g	31%
Total Sugars	12g
Protein	16g	33%
Vitamin C	60mg	67%
Calcium	85mg	7%
Iron	5mg	29%
Potassium	548mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This unique recipe blends traditional chili ingredients with the rich, creamy essence of coconut milk and the aromatic heat of curry. The combination of savory turkey, chickpeas, red kidney beans, and a hint of sweetness from mango chutney makes this dish an exotic twist on the classic chili. Whether served in a cozy bowl during chilly evenings or as a standout dish for your next dinner party, this Coconut Curry Chili is sure to impress.

History and Origin

Chili, a staple in American cuisine, has its roots in Texas, where it was originally made from beef, beans, and chili peppers. However, the addition of coconut milk and curry powder to chili reflects a more contemporary, globally inspired approach. Coconut milk is commonly used in Southeast Asian cooking, while curry is a defining ingredient in many Indian and Thai dishes. This fusion of flavors showcases a growing trend in culinary experimentation, where traditional dishes are given an international makeover. The Coconut Curry Chili likely emerged as a creative reinterpretation of the classic chili, influenced by the increasing popularity of Indian and Southeast Asian flavors in the West.

Regional Features and Variations

While traditional chili is most commonly associated with the southwestern United States, this Coconut Curry Chili draws on flavors from India and Southeast Asia. The inclusion of curry powder, coconut milk, and mango chutney gives the dish a unique tropical flair. In some regional variations, ingredients like sweet potatoes, chickpeas, and various beans (such as black or pinto beans) may be swapped in, creating a more personalized or even vegetarian version. The adaptability of this recipe allows it to cater to diverse tastes and dietary preferences.

Differences from Similar Dishes

Coconut Curry Chili stands apart from traditional chili by incorporating the creaminess of coconut milk and the complexity of curry spices. Unlike conventional chili, which is typically tomato-based and savory, this dish introduces an exotic sweetness and depth of flavor. The combination of curry powder, chutney, and coconut milk transforms it into a hearty, aromatic meal that is not only filling but also bold and tangy. Furthermore, the use of chickpeas and kidney beans adds a rich texture, distinguishing it from other chili varieties that may rely more heavily on ground beef or pork.

Where is it Typically Served?

This dish is a versatile meal that can be served in various settings. It works wonderfully as a family dinner, offering a comforting and satisfying meal for all ages. The Coconut Curry Chili is also a great choice for casual gatherings, such as potlucks or dinner parties, where guests will appreciate the unexpected twist on a familiar favorite. In some restaurants, it might appear as a seasonal special during the colder months, where people crave warm, flavorful dishes that offer something a little different. Due to its complex flavor profile, it can be paired with a variety of sides, from crusty bread to basmati rice or a refreshing side salad.

Interesting Facts

1. The combination of coconut milk and curry is a hallmark of many Southeast Asian dishes, particularly in Thai and Indian cuisines. These ingredients provide a rich base for soups, stews, and curries, making them a natural fit for chili as well.

2. Mango chutney, an integral component of this recipe, adds both sweetness and spice to the dish. Chutney, originally from India, is made from fruits, spices, and vinegar, and it has a long history of being paired with curries to balance out the heat.

3. This recipe is incredibly adaptable. It can be made vegetarian or vegan by substituting the turkey with plant-based proteins like tofu or tempeh, and using vegetable broth in place of chicken stock. Its flexibility allows home cooks to experiment with different flavor profiles and ingredients based on what's available in their kitchens.

4. The dish can be prepared in a slow cooker, making it a convenient option for busy days. Simply set it and forget it, and youll have a delicious, hearty meal waiting for you when you get home.

FAQ about Coconut Curry Chili Recipe

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