Creamy Coconut Curry Turkey Chili With Chickpeas

Why You’ll Love This Recipe

• Creamy, cozy chili with a gentle curry warmth instead of classic chili powder.
• Ground turkey and chickpeas make it hearty and protein-packed without feeling heavy.
• Coconut milk adds a velvety texture and subtle sweetness that balances the spices.
• Perfect for weeknights or meal prep; it tastes even better the next day.

Grocery List

• Produce: Yellow onion, red bell pepper, carrot, garlic, fresh ginger, jalapeño or red chili, limes, fresh cilantro.
• Dairy: Plain Greek yogurt or coconut yogurt (for serving, optional).
• Pantry: Coconut or olive oil, mild red curry paste, ground cumin, ground coriander, kosher salt, black pepper, canned diced tomatoes, canned chickpeas, canned full-fat coconut milk, low-sodium chicken or turkey broth, brown or coconut sugar (optional), rice or naan (for serving, optional).

Full Ingredients

For the Coconut-Curry Turkey Chili

• 2 tbsp coconut oil or olive oil
• 1 large yellow onion, diced (about 2 cups)
• 1 red bell pepper, diced
• 1 medium carrot, diced small
• 4 cloves garlic, minced
• 1 tbsp finely grated fresh ginger
• 1 jalapeño or red Fresno chili, seeded and minced (leave some seeds for more heat, or omit for very mild)
• 1 1/2 lb ground turkey (93% lean recommended)
• 3 tbsp mild red curry paste (Thai-style), or to taste
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika (optional, for subtle smokiness)
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 can (14.5 oz) diced tomatoes, with their juices
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup low-sodium chicken or turkey broth
• 1 tbsp brown sugar or coconut sugar (optional, to round out the acidity)
• 1 can (13.5–14 oz) full-fat coconut milk, well shaken
• 1 tbsp freshly squeezed lime juice (about 1/2 lime), plus more to taste
• 1/4 cup chopped fresh cilantro (stems and leaves), plus extra for garnish

For Serving (Optional but Recommended)

• Cooked jasmine or basmati rice, or warm naan or crusty bread
• Plain Greek yogurt or coconut yogurt, for dolloping on top
• Additional fresh cilantro leaves
• Lime wedges
• Thinly sliced red chili or jalapeño, for extra heat and color
• Toasted coconut flakes, for a crunchy finishing touch (optional)

Step-by-Step Instructions

Step 1: Prep all your ingredients

Set yourself up for easy cooking by prepping everything first. Dice the onion, red bell pepper, and carrot. Mince the garlic, ginger, and jalapeño or red chili. Chop the cilantro, keeping tender stems and leaves together. Open and drain the chickpeas, and open the cans of tomatoes and coconut milk. Shake the coconut milk well to combine the cream and liquid.

Having everything chopped and measured before you turn on the heat makes the cooking smooth and stress-free, especially once the aromatics start cooking and move quickly.

Step 2: Soften the aromatics

In a large heavy-bottomed pot or Dutch oven, heat the coconut or olive oil over medium-high heat (about 7 out of 10 on most stovetops) for 1–2 minutes, until shimmering. Add the diced onion, red bell pepper, and carrot. Cook, stirring occasionally, for 5–7 minutes, until the vegetables are softened and the onion is turning translucent and just starting to lightly brown at the edges.

Add the minced garlic, grated ginger, and minced chili. Cook for 1 minute, stirring constantly, until very fragrant. Keep the heat at medium to medium-high so the garlic softens but does not burn.

Step 3: Brown the ground turkey

Add the ground turkey to the pot, breaking it up with a wooden spoon or spatula into small crumbles. Season with 1/2 teaspoon of the kosher salt and a pinch of black pepper. Cook for 6–8 minutes over medium-high heat, stirring and breaking up any larger pieces, until the turkey is no longer pink and has a few golden-brown spots. Browning adds lots of flavor, so give it enough time to take on some color.

Step 4: Build the curry flavor

Reduce the heat slightly to medium. Add the curry paste, ground cumin, ground coriander, smoked paprika (if using), the remaining 1 teaspoon kosher salt, and the rest of the black pepper. Stir well to coat the turkey and vegetables thoroughly.

Cook this mixture for 2–3 minutes, stirring frequently. You want the curry paste and spices to toast gently in the fat at around medium heat; this “blooms” the flavors and helps them taste richer and more complex. If anything starts to stick too aggressively, reduce the heat a touch and add a tablespoon of broth or water to loosen.

Step 5: Add tomatoes, chickpeas, and simmer

Pour in the diced tomatoes with their juices, the drained and rinsed chickpeas, the chicken or turkey broth, and the brown or coconut sugar (if using). Stir well, scraping up any browned bits from the bottom of the pot; those bits carry lots of flavor into the chili.

Increase the heat to medium-high and bring the mixture just up to a gentle boil. As soon as it starts to bubble, reduce the heat to low or low-medium to maintain a steady simmer (small, steady bubbles around the edges). Simmer uncovered for 20 minutes, stirring every few minutes. This gives the flavors time to meld and allows the chili to thicken slightly.

Step 6: Finish with coconut milk, lime, and cilantro

After 20 minutes of simmering, reduce the heat to low. Stir in the coconut milk and lime juice, then add the chopped cilantro. Keep the heat low and let the chili warm through and gently simmer (do not let it come to a vigorous boil, which can cause the coconut milk to separate) for another 5–10 minutes, stirring occasionally.

Taste and adjust the seasoning: add more salt if needed, additional lime juice for brightness, or more chopped chili for extra heat. If you prefer a thicker chili, simmer uncovered for a few extra minutes; for a looser, soupier texture, stir in a splash more broth.

Step 7: Serve and garnish

To serve, ladle the coconut-curry turkey chili into warm bowls. Top each bowl with a spoonful of Greek yogurt or coconut yogurt, a sprinkle of fresh cilantro leaves, and a few slices of red chili or jalapeño if you enjoy more heat. Add a squeeze of lime over the top right before serving to lift all the flavors.

Serve hot with cooked jasmine or basmati rice, warm naan, or crusty bread on the side for dipping. The creamy, warmly spiced chili, the cool tangy yogurt, and the bright lime and herbs make a beautiful, globally inspired comfort-food bowl.

Pro Tips

• Bloom the curry paste properly: Cooking the curry paste and spices in the oil for a couple of minutes before adding liquids deepens their flavor dramatically. Do not skip this step.
• Control the heat level: Use a mild curry paste and remove the chili seeds for a gentle warmth, or add extra chili, a hotter curry paste, or a pinch of cayenne if you like your chili spicier.
• Keep the coconut milk gentle: Once the coconut milk is added, keep the pot at a low simmer. A hard boil can cause it to separate and look grainy.
• Adjust the thickness: If the chili is too thin, simmer uncovered for a few more minutes. If it is too thick, stir in a bit more broth or water until it reaches your ideal consistency.
• Make it kid-friendly: For very mild palates, skip the fresh chili, use a mild curry paste, and offer sliced chili and hot sauce at the table for anyone who wants more heat.

Variations

• Vegetarian Coconut-Curry Chili: Swap the ground turkey for 1 additional can of chickpeas plus 1 cup of red lentils or small diced sweet potatoes. Use vegetable broth instead of chicken or turkey broth. Simmer until lentils or sweet potatoes are tender.
• Extra Veggie Version: Add 2 cups of small-diced sweet potato or butternut squash in Step 5 with the tomatoes and chickpeas. You may need an extra 1/2 cup of broth and a few more minutes of simmering until the vegetables are soft.
• Spicy Coconut-Curry Turkey Chili: Use a medium or hot curry paste, keep some or all of the chili seeds, and add 1/4–1/2 tsp red pepper flakes in Step 4. Finish with extra sliced chilies on top.

Storage & Make-Ahead

This chili is excellent for meal prep and tastes even better after the flavors have had a chance to meld.

Allow the chili to cool to room temperature, then transfer to airtight containers. Store in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot, or in the microwave in 1–2 minute bursts, stirring between each. If the chili has thickened in the fridge, loosen it with a splash of water or broth while reheating.

For longer storage, freeze the chili in freezer-safe containers or zip-top bags (lay bags flat for easier storage) for up to 3 months. Thaw overnight in the refrigerator before reheating. Add fresh cilantro and a squeeze of lime just before serving to refresh the flavors.

Nutrition (per serving)

Approximate values per serving (without rice, naan, or yogurt; based on 6 servings): about 480 calories; 28 g protein; 34 g fat (18 g saturated); 20 g carbohydrates; 6 g fiber; 7 g sugar; 780 mg sodium. Actual values will vary based on specific ingredients and brands used.