This hearty and healthy chili blends flavors of Thailand and Mexico with coconut milk, lime and chili powder.
By Danielle Marullo
Ground Turkey and Coconut Milk Chili
- Total Time: 1 hour 5 mins
Description
This hearty and healthy chili blends flavors of Thailand and Mexico with coconut milk, lime and chili powder.
Ingredients
Scale
- ½ Package of Ground Lean Turkey Meat
- 1 ½–2 Tablespoons Olive Oil
- ½ Medium Vidalia Onion Chopped Fine
- 2 Bay Leaves
- 2 Cloves of Garlic Minced
- 2 Cups of Chicken Stock
- ½ a Green Bell Pepper Diced Finely
- 1 Cup Red Kidney Beans (Canned) (Make sure you drain them)
- 2 Cups Chickpeas (Canned) (Make sure you drain them)
- 2 Cups Coconut Milk (Canned)
- 1 Teaspoon Mexican Chili Powder
- ½ Teaspoon White Pepper
- Salt to Taste
- ½ Lime
- 1–2 Teaspoons Chopped Fresh Parsley (or Cilantro)
- Garnish- Mexican Shredded Cheese and Sour Cream (or plain Greek yogurt)
Instructions
- In a large saucepan, sauté the onion, garlic, bell pepper and bay leaves. Once the onion is translucent and soft add the turkey meat.
- Using a wooden spoon break up the turkey meat in the pot and allow it to cook through and brown slightly.
- Add the chicken stock, coconut milk, kidney beans, chickpeas, chili powder, white pepper and the juice of half a lime.
- Allow the soup to simmer and all the flavors to come together. Cook on medium low heat until the chili thickens to your desired texture. Stir in the fresh parsley.
- Ladle into serving bowls and sprinkle a generous amount of Mexican shredded cheese on top. Dollop with sour cream, squeeze a little fresh lime over the top and enjoy!!
- Prep Time: 25 mins
- Cook Time: 40 mins
- Category: Main
This is a terrific recipe ! I garnished mine with chopped tomato , scallions and lite sour cream!
Recipe turned out well… Added more ground turkey, a few more spices… and a little less liquid. Great with cornbread and/or tortilla chips, slices of avocado and sour cream. Will definitely make it again.