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Andre Prost, Inc.
P.O. Box 835
Old Saybrook, CT 06475
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Coconut Ginger Turkey Chili
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Yield
8 servings
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Time
30 minutes to assemble
30 minutes to cook
Total time: 60 minutes
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The peppery flavor of ginger and heat of Garlic Chili Pepper Sauce give this delicious chili an aromatic kick. Get ready to dole out second and third helpings.
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Coconut Ginger Soup Base
This is the soup everyone has fallen in love with. Add coconut milk and chicken to make Thailand's famous Tom Ka Gai.
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Garlic Chili Pepper Sauce
A unique blend of Thai chilies, garlic and vinegar. Just a dash lends wonderful flavor to soups, sauces ... even meatloaf!
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| INGREDIENTS |
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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 packet 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.
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| DIRECTIONS |
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- 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 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.
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