Coconut Ginger Turkey Chili

30 minutes to assemble
30 minutes to cook
Total time: 60 minutes

8 servings

30 minutes to assemble
30 minutes to cook
Total time: 60 minutes

8 servings

A Taste of Thai Garlic Chili Pepper Sauce gives this delicious chili an aromatic kick. Get ready to dole out second and third helpings.

Ingredients

2 tablespoons oil
2 lbs ground turkey
2 tablespoons chopped garlic
1 tablespoon salt
2 large onions, chopped (about 4 cups)
2 large bell peppers (1 red, 1 green) chopped
1-2.1 oz box Coconut Ginger Soup Base
1 tablespoon ground cumin
1-28 oz. can diced tomatoes
3-5 tablespoons Garlic Chili Pepper Sauce
3-19 oz cans kidney beans, drained
1/4 cup chopped cilantro
Note: For a thicker sauce, stir in one tablespoon of tomato paste during cooking.

Heat oil over a medium-high heat in a heavy bottomed soup pot.
Add turkey, garlic and salt. Cook, breaking meat up with a spoon until turkey is no longer pink.
Add onions and peppers. Cook until tender-crisp. Mix in Coconut Ginger Soup Base (both inner envelopes) and cumin. Cook until fragrant.
Add tomatoes with juice and Garlic Chili Pepper Sauce to heat preference. Mix well.
Bring to a boil and turn down to a simmer. Cook for 25 minutes, stirring occasionally. Add kidney beans and cilantro. Stir gently and cook until beans are hot. Serve.

This sauce packs heat and a ton of flavor. Use it as a hot sauce or add a dash to spice up your favorite recipes.

This is the soup everyone has fallen in love with. Add coconut milk and chicken to make Thailand’s famous Tom Ka Gai.