Coconut curry chili

Adapted from: http://allrecipes.com/recipe/coconut-curry-chili/?scale=4&ismetric=0

Serves: 4
5 oz. Extra lean ground turkey
1-1/4 (10.75 oz.) cans tomato soup
3/4 c. +1 Tbsp. + 1 tsp. water
2 tsp. Freshly minced garlic
5/8 (15 oz.) can chickpeas, drained and rinsed
5/8 (15 oz.) can red kidney beans, drained and rinsed
1/3 c. chopped carrot
1/3 c. Chopped celery
1/3 c. Red onion, chopped
2 Tbsp. + 2 tsp. pineapple chutney
2 Tbsp. Curry powder
Himalayan salt & Cayenne pepper (to taste)
1/3 c. Coconut milk, divided

Directions:

1. Breaking up the ground turkey into small pieces into a medium sized skillet over medium heat. Cook and stir the turkey, continuing to break it into smaller pieces, until completely browned, 5 to 7 minutes. Drain as much grease as possible from the turkey, using a mesh strainer lined with paper towel.

2. Combine tomato soup, water, and minced garlic in a medium sized pot; bring to a boil. Add the turkey to the pot and return the mixture to a boil and reduce heat to medium-low. Stir chickpeas, red kidney beans, carrot, celery, chutney, curry powder, onion, salt, and black pepper through the turkey mixture; bring to a simmer, placing a lid on the pot, and cook until the chickpeas are tender, for about 15 minutes.

3. Stir in 1/4 c. coconut milk through the chili, return and place lid on the pot, and simmer another 15 minutes. Pour the remaining 1/4 c. coconut milk into the chili, stir, and simmer for about 30 minutes more.