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Lunch recipe · from the recipe book

Turkey Breast Coconut Curry Chili with Black Beans

Tender chunks of turkey breast simmer in a creamy, gently spiced coconut-tomato broth with black beans, sweet corn and a bright lime-cilantro finish.

Turkey Breast Coconut Curry Chili with Black Beans

Ingredients

  • 1¼ lb600 gTurkey breast, boneless skinlesscut into 3/4-inch cubes
  • 1 tbsp14 gCanola oil
  • 1½ medium160 gYellow oniondiced
  • 1 cup chopped150 gRed bell pepperdiced
  • 1 whole14 gJalapeñoseeded and minced
  • 4 cloves12 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • 1 tbsp6 gCurry powder
  • 1¾ tsp5 gChili powder
  • 2 tsp4 gGround cumin
  • 2 tbsp32 gTomato paste
  • 14 oz400 gDiced tomatoes, canned
  • 1 cup200 gCoconut milk, cannedstirred
  • 1 cup240 gLow-sodium chicken broth
  • 1½ cups258 gBlack beans, canned, drained and rinsed
  • 1 cup136 gCorn kernels, frozen
  • ½ tsp3 gSalt
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare everything first: cube the turkey breast, dice the onion and red bell pepper, seed and mince the jalapeño, mince the garlic, grate the ginger and chop the cilantro.
  2. Heat half of the canola oil in a Dutch oven over medium-high heat. Add the turkey breast in one layer and sear 4 to 5 minutes, turning once, until browned on the outside; transfer to a plate (it will finish cooking later).
  3. Lower the heat to medium and add the remaining half of the canola oil. Add the onion and red bell pepper and cook 5 minutes until softened.
  4. Stir in the jalapeño, garlic and ginger and cook 1 minute until fragrant.
  5. Add the curry powder, chili powder, cumin and tomato paste and stir for 1 minute to toast the spices.
  6. Pour in the diced tomatoes with their juice, the coconut milk and the chicken broth, scraping up the browned bits. Bring to a simmer.
  7. Return the turkey breast and any juices to the pot, add the black beans and salt, cover partly and simmer gently 20 minutes, stirring now and then.
  8. Stir in the frozen corn kernels and simmer uncovered 5 to 8 minutes more, until the chili thickens and the turkey reaches 165°F (74°C) in the thickest piece.
  9. Take the pot off the heat, stir in the lime juice, and serve topped with the cilantro.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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