Coconut Chili. Coconut Basmati Rice added to Chili totally changes the flavor. It’s SO good.
Recipe Idea: Coconut Chili
Hi. It’s Lois in the kitchen at Recipe Idea Shop, telling you about my new invention, Coconut Chili. Fall is in the air. Chili is one of my favorite quick meals. Some people like it made with ground turkey, but I prefer ground beef or a combination of the two meats. Recently, I made it for supper and I made it a little more spicy than usual since I didn’t measure the spices.
We had some left-over Coconut Basmati Rice. I added it, along with about 1/2 cup of coconut milk (lite), and the combination was amazing! It toned the spices down the same way yogurt does, and the combination was tasty.
I know you’re gonna wanna eat this.
BUT FIRST, DID YOU GRAB YOUR FREE COOKBOOK?
Recipe follows…
Coconut Chili
Oh, so good! Great combination of spicy and mild.
Ingredients
- 1 pound hamburger lean
- 1 pound ground turkey or 2 pounds of hamburger and no turkey
- 1 large onion diced
- 1 tablespoon olive oil
- 1 15-ounce can chili beans
- 2 15-ounce cans kidney beans
- 2 15-ounce cans diced tomatoes
- 1 15-ounce can tomato sauce
- 1-2 tablespoons chili powder
- 1/2 teaspoon cayenne pepper (or hot paprika)
- 1/4 teaspoon red pepper flakes
- salt & pepper to taste
- 1/2 cup Lite Coconut Milk lite[/url]
- 1 cup Coconut Basmati Rice optional
Instructions
Sauté the onion in olive oil until tender.
Add both meats and cook until done.
Drain the grease from the meat.
Add the chili beans without rinsing.
Rinse all other beans and add them to the pot. Add all the remaining ingredients except the coconut milk and rice and bring to a boil.
Reduce heat and simmer for about 10 minutes, stirring occasionally.
Add the rice and coconut milk and simmer a couple minutes until everything is hot
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Coconut Chili Nutrition Label. Each serving is about 1 and 1/2 cups.