Turkey and Coconut Milk Chili

This deliciously hearty Thai-Mexican crossover, with turkey, coconut milk, lime and chili, is proof that fusion cooking is still alive and very much kicking.

We know, fusion cuisine has gotten a bad rap over the past 20 years, and some of it well deserved. We’re not pro bananas on pizza, or French fries with sushi – BUT there are things that work incredibly well. Thai and Mexican cooking has a lot in common, and coconut milk actually pairs perfectly with the most beloved of Mexican / Tex Mex stews – the chili con carne.

In this version, we use ground turkey, chili, garlic, and good chicken stock, combined with coconut milk for a smooth, umami packed flavor. The coconut milk really rounds off the chili spice, while keeping the heat. A delicious cold-weather comfort dish.

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How to Make Turkey and Coconut Milk Chili at Home

1. Sauté the Aromatics:

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the chopped onion and sauté for about 5 minutes, until softened and translucent.
• Stir in the bay leaves and minced garlic, cooking for an additional minute until fragrant.

2. Cook the Ground Turkey:

• Add the ground turkey to the pot. Break it up with a spatula and cook for about 8-10 minutes, or until the meat is browned and cooked through.
• Season the turkey with Mexican chili powder, white pepper, and a pinch of salt. Stir to coat the meat evenly with the spices.

3. Add Vegetables and Stock:

• Toss in the diced bell pepper and chopped jalapeño, and continue cooking for another 2-3 minutes until slightly softened.
• Pour in the chicken stock, stirring to combine with the turkey mixture.
• Bring the mixture to a gentle simmer and cook for about 10 minutes to allow the flavors to meld.

4. Add Beans and Coconut Milk:

• Stir in the drained red kidney beans and white beans.
• Add the coconut milk, stirring well to incorporate the creamy base into the chili.
• Simmer the chili for another 20-25 minutes, stirring occasionally. The mixture should thicken slightly as it cooks.

5. Finish and Garnish:

• Remove the pot from the heat.
• Stir in the juice of half a lime and chopped fresh cilantro for brightness.
• Taste and adjust seasoning with additional salt, if needed.

6. Serve:

• Ladle the chili into bowls and garnish with sliced jalapeños, shredded Mexican cheese, and a dollop of sour cream or Greek yogurt.
• Serve hot, and enjoy!

Recipe Notes

• Adjusting Spice Level: The chopped jalapeño adds a kick to the chili. Adjust the amount of chili powder or leave out the jalapeño if you prefer a milder flavor.
• Coconut Milk Consistency: Full-fat coconut milk will give a richer, creamier texture to the chili. If you’d prefer a lighter version, you can use light coconut milk, though the consistency will be thinner.
• Beans Substitution: Feel free to substitute with black beans or chickpeas if you prefer other types of beans.
• Make Ahead: This chili can be made a day in advance and reheated. The flavors will deepen as it sits, making it even tastier.

Turkey and Coconut Milk Chili

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4.8 from 5 reviews

• Author: Danielle Marullo
• Total Time: 1 hour 25 minutes
• Yield: Serves 4-6 1x

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Description

This deliciously hearty Thai-Mexican crossover, with turkey, coconut milk, lime and chili, is proof that fusion cooking is still alive and very much kicking.

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Ingredients

Units USM Scale 1x2x3x

1 lb (450g) ground turkey meat

3 tbsp (45ml) olive oil

1 medium onion, chopped finely

2 bay leaves

3 cloves garlic, minced

2 cups (475ml) chicken stock

1/2 green or red bell pepper, diced finely

1/2 fresh jalapeño, chopped (optional, for extra heat)

1 cup (240g) red kidney beans (canned, drained and rinsed)

1 cup (240g) white beans (canned, drained and rinsed)

2 cups (475ml) canned coconut milk

1–2 tsp Mexican chili powder (adjust for spice level)

1/2 tsp white pepper

Salt, to taste

1/2 lime, juiced

1–2 tsp fresh cilantro, chopped

Sliced jalapeño, for garnish

Mexican shredded cheese, for garnish

Sour cream or plain Greek yogurt, for garnish

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Instructions

1. Sauté the Aromatics:

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the chopped onion and sauté for about 5 minutes, until softened and translucent.
• Stir in the bay leaves and minced garlic, cooking for an additional minute until fragrant.

2. Cook the Ground Turkey:

• Add the ground turkey to the pot. Break it up with a spatula and cook for about 8-10 minutes, or until the meat is browned and cooked through.
• Season the turkey with Mexican chili powder, white pepper, and a pinch of salt. Stir to coat the meat evenly with the spices.

3. Add Vegetables and Stock:

• Toss in the diced bell pepper and chopped jalapeño, and continue cooking for another 2-3 minutes until slightly softened.
• Pour in the chicken stock, stirring to combine with the turkey mixture.
• Bring the mixture to a gentle simmer and cook for about 10 minutes to allow the flavors to meld.

4. Add Beans and Coconut Milk:

• Stir in the drained red kidney beans and white beans.
• Add the coconut milk, stirring well to incorporate the creamy base into the chili.
• Simmer the chili for another 20-25 minutes, stirring occasionally. The mixture should thicken slightly as it cooks.

5. Finish and Garnish:

• Remove the pot from the heat.
• Stir in the juice of half a lime and chopped fresh cilantro for brightness.
• Taste and adjust seasoning with additional salt, if needed.

6. Serve:

• Ladle the chili into bowls and garnish with sliced jalapeños, shredded Mexican cheese, and a dollop of sour cream or Greek yogurt.
• Serve hot, and enjoy!

Notes

Adjusting Spice Level: The chopped jalapeño adds a kick to the chili. Adjust the amount of chili powder or leave out the jalapeño if you prefer a milder flavor.

Coconut Milk Consistency: Full-fat coconut milk will give a richer, creamier texture to the chili. If you’d prefer a lighter version, you can use light coconut milk, though the consistency will be thinner.

Beans Substitution: Feel free to substitute with black beans or chickpeas if you prefer other types of beans.

Make Ahead: This chili can be made a day in advance and reheated. The flavors will deepen as it sits, making it even tastier.

• Prep Time: 25 mins
• Cook Time: 60 mins
• Category: Main
• Method: Stove Top
• Cuisine: Thai Mexican

Nutrition

• Serving Size: 1 1/2 Cups
• Calories: 425
• Sugar: 4g
• Sodium: 800mg
• Fat: 27g
• Saturated Fat: 14g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 7g
• Protein: 28g
• Cholesterol: 65mg