In a large pot over medium-high heat, soften the vegetables in the butter. Add the ground meat and cook through, breaking it up with a wooden spoon. Add the curry powder and cook for 1 minute, stirring to coat the meat and vegetables.
Add the red beans, diced tomatoes and coconut milk. Mix well. Cover and simmer for 20 minutes, stirring occasionally. Add half of the peas. Season with salt and pepper.
In a bowl, combine the remaining peas with the cherry tomatoes and cilantro.
Serve the chili in bowls. Garnish with the cherry tomato mixture. Serve with naan bread, if desired.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.