Ingredients

• 0.5 pounds ground turkey
• 2 , 10.75 ounce
• 1.25 cups water
• 1 tablespoon minced garlic
• 1 , 15 ounce
• 1 , 15 ounce
• 0.5 cups chopped carrot
• 0.25 cups mango chutney
• 3 tablespoons curry powder
• 1 teaspoon onion powder
• salt and ground black pepper , to taste
• 0.5 cups coconut milk , divided

Instructions

1. 1 Break ground turkey into small pieces into a large skillet over medium heat. Cook and stir turkey, continuing to break it into smaller pieces until completely browned, 5 to 7 minutes. Drain as much grease as possible from turkey.
2. 2 Combine tomato soup, water, and minced garlic in a large pot; bring to a boil. Add turkey to the pot and return mixture to a boil and reduce heat to medium-low. Stir chickpeas, red kidney beans, carrot, chutney, curry powder, onion powder, salt, and black pepper through turkey mixture; bring to a simmer, place a cover on the pot, and cook until chickpeas are tender, about 15 minutes.
3. 3 Stir 1/4 cup coconut milk through chili, return cover to the pot, and simmer another 15 minutes. Pour the remaining 1/4 cup coconut milk into chili, stir, and simmer 30 minutes more.

Nutrition per serving