In a large Dutch oven pot, brown turkey until the meat turns white. Add coconut curry broth, red pepper, black pepper and peanut butter. Simmer over low heat for about 10 minutes. Stir occasionally until chili thickens. Add cooked beans. Garnish each bowl with a spoon of low fat coconut milk if desired.
Recipe from Loanne Chiu for the National Peanut Butter Lover’s Recipe Contest
Nutritional Information per serving:
Calories from Fat: 176
Trans fats: 0.14
Cholesterol: 59 mg