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Natalie's Coconut Curry Mango Chili
Source
Prep Time10 min |
Cook Time30 min |
Total Time40 min |
Ingredients
| 1⁄2 | pound | ground turkey |
| 1 | onion diced | |
| 3 | tablespoons | curry powder |
| 1 | teaspoon | onion powder |
| 2 | (10.75 ounce) cans | diced tomatoes (pureed) |
| 1 | cup | water |
| 1 | cup | chicken or veggie stock |
| 1 | tablespoon | minced garlic |
| 1 | (15 ounce) can | chickpeas (garbanzo beans) drained and rinsed |
| 1 | (15 ounce) can | cannellini or white kidney beans or chickpeas, drained and rinsed |
| 1⁄2 | cup | chopped carrot |
| 1 | cup | chopped mango pureed with 1 tsp ground ginger and 1 Tbsp vinegar (or 1 whole mango) |
| salt and ground black pepper to taste | ||
| 1 | can | coconut milk |
| 1⁄4 | cup | chopped cilantro |
| 1 | lime cut into wedges | |
| Optional: | ||
| 1-2 | diced jalapeno or serrano pepper | |
| 2 | cups | cooked brown rice |
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