The cold weather just seems to hit you like a ton of bricks each November. One day its 70 degrees and then the next day you’re in a puffy coat, boots and gloves! My Coconut Turkey Chili will warm you up from head to toe and will leave you feeling satisfied without all the calories and fat of normal beef chili. The flavors are Thai and Mexican inspired, due to the addition of the coconut milk, lime and chili powder. Serve this to your guests at your next football viewing party or even as a unique starter course for Thanksgiving dinner!
- 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)
- 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!!