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The Hood Magazine

Coconut Curry Chili

Nov 29, 2017 03:26PM ● By The Hood Magazine

From the kitchen of David and Miriam Iverson

Serves 6


1/2 pound ground turkey

1 (10.75 oz) can tomato soup

1 (15 oz) can tomato sauce

1 tablespoon garlic, minced

2 cups low-sodium chicken or vegetable broth

1 can no-salt-added chickpeas, drained and rinsed

1 can no-salt-added red kidney beans, drained and rinsed

1-1/2 cups sweet potato, cubed

1/4 cup mango chutney

2-3 tablespoons curry powder

1 teaspoon onion powder

Salt and pepper to taste

2/3 cup light coconut milk, divided


  1. Cook ground turkey in medium skillet. Drain, set aside.
  2. In a large pot, combine tomato soup, tomato sauce and garlic. Bring to boil over medium heat.
  3. Reduce heat, add turkey and remaining ingredients, except the coconut milk, to pot. Cover and simmer for 15 minutes.
  4. Stir in 1/3 cup coconut milk to mixture. Cover and simmer 15 minutes.
  5. Stir in remaining coconut milk, cover and simmer for 30 more minutes.
  6. Serve over rice or in a bowl. 
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