Description
A zesty fusion of Thai and Mexican flavors, this hearty chili is packed with turkey, coconut milk, and a kick of chili. Perfect for a cozy night in!
Ingredients
Units
Scale
- 1 lbs (454 g) ground turkey meat
- 3 tbsp olive oil
- 1 medium onion, chopped finely
- 2 bay leaves
- 3 cloves garlic, minced
- 2 cups (475 ml) chicken stock
- 0.5 cups (118 ml) green or red bell pepper, diced finely
- 0.5 cups (118 ml) fresh jalapeño, chopped (optional, for extra heat)
- 1 cup (240 g) red kidney beans (canned, drained and rinsed)
- 1 cup (240 g) white beans (canned, drained and rinsed)
- 2 cups (475 ml) canned coconut milk
- 1-2 tsp Mexican chili powder (adjust for spice level)
- 0.5 tsp white pepper
- Salt
- 0.5 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- For a richer flavor, use full-fat coconut milk.
- To reduce the heat, omit the jalapeño or use a milder pepper like poblano.
- Leftovers can be stored in the refrigerator for up to 4 days and frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Fusion
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 10
- Sodium: 700
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 10
- Protein: 35
- Cholesterol: 100