Packed with delicious, aromatic flavors, this COCONUT CHICKEN CHILI will become a staple in your kitchen.
The beautiful weather is over. We always get this one, gorgeous week of blue sky and higher temps in February that tricks us into thinking the worst of winter is over. Mother nature loves her little jokes. Basically, the rain and what I refer to as the schmutz (low clouds and fog) is back. However, I am feeling a little tropical with this warm and cozy, Coconut Chicken Chili simmering on my stove. I’ve been making it once a week and it never gets old.
This spicy chili is a nice twist on a more traditional chili. It has lots of flavor and tastes so amazing sitting on top of jasmine rice. And just to be clear, I do love all kinds of chili. There are just so many options when it comes to making chili…the heck with tradition. One of my most popular recipes is my Slow Cooker Chile Colorado Style Beef. It’s seriously amazing and obviously non-traditional. My Smoky Beef Chili is also a winner; perfect for tailgating, cool fall evenings and game day.
However, the absolute best thing about this Coconut Chicken Chili is that it is ready for dinner in under an hour! You can’t beat that.
Wish I could stay longer and chat but I am crazy busy!!
In a large saucepan cook chicken, onion, chili powder, ginger, 1/2 teaspoon salt, 1/2 teaspoon black pepper and the cayenne pepper in hot oil over medium heat for 6 to 8 minutes or until chicken is no longer pink. (Do not over cook the chicken here, you just don’t want to see pink.) Stir in flour and cook 1 minute more. Stir in coconut milk, peanut butter and 1 cup water. Bring to boiling, stirring occasionally.
Stir in beans, carrots, celery, green onion, garlic and chopped basil. Return to boiling; reduce heat. Simmer, covered, 10 minutes. Serve with rice. Top with basil leaves.
This chili is not overly salty. When served over jasmine rice prepared with a little salt, it has the perfect seasoning. This is how I prepare my jasmine rice; Bring 1-3/4 cups of water to a vigorous boil in a heavy saucepan (at least 2 qt. capacity). Stir in 1 cup of jasmine rice and 1 teaspoon of salt. Cover saucepan and simmer over very low heat for 15 minutes without removing the lid. Remove saucepan from heat and fluff rice with fork.
We love this chili so, so much.
There are so many non-traditional chili recipes out there and I want to make them all! I mean, doesn’t Crock-Pot Crazy Pineapple Chili sound so good? And I will take a bowl of White Bean Chili any day! And Instant Pot BBQ Chicken Chili is on my list to make soon!
One year ago I posted a recipe for Sweet Potato Wedges with Sesame-Soy Dipping Sauce. I’m sure you’ll love it as much as we do.
Coconut Chicken ChiliPacked with delicious, aromatic flavors, this COCONUT CHICKEN CHILI will become a staple in your kitchen.
Servings: 4 (1-3/4 cups)
Calories: 550kcal
Ingredients
Instructions
NutritionNutrition Facts
Coconut Chicken Chili
Amount Per Serving
Calories 550
* Percent Daily Values are based on a 2000 calorie diet.
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Debbie says
I would welcome rain and fog here!!! We are all snowed in and it’s awful. Too much already. I love that chicken recipe. The coconut just makes it perfect. Great dish!
nina says
That chicken sure looks like something I would eat on some exquisite island…..Yummee!!!
pam says
I love the carrots in this!
Jennifer says
I’ll eat anything that’s got peanut butter in it. 🙂
Julia says
This looks delicious, like something you’d find in southeast Asia — but I would call it curry not chili. Funny how semantics work.
JodieMo says
This looks great! I have been looking for something different and this sounds perfect. 🙂
Lydia says
Definitely has a Thai sense about it. I’d substitute Thai basil from my local Asian grocery to complete the Asian flavor profile.
Mental P Mama says
What can I bring?
Lena in VT says
This sounds absolutely delicious, wow. Love the Asian take on chili.
June says
We’ve got “schmutz” here too and it’s cold! Perfect weather for a bowl of chili.This looks delicious.
dawn says
you are on a wild cooking streak and I just love it.
Need to print this one, as I am a HUGE lover of coconut.
grace says
this is far and away the most unique chili recipe i’ve ever seen. coconut? peanut butter? i’m intrigued and delighted. 🙂
Miss Meat and Potatoes says
Very intrigued by this. There isn’t a version of chili I don’t like – from beef versions with chocolate to vegetarian. I’m betting this is delicious!
Natasha - 5 Star Foodie says
Excellent idea to make a chili with coconut milk, love it!
Alta says
Oh my, this sounds so lovely!
Lea Ann says
Looks so interesting I just have to try it. Another one bookmarked! Your schmutz is heading to Denver and will be here on Sunday in the form of snow. I guess the technical name for that should be “schnotz”?
Lea says
Looks fabu!!!
Laurie says
I’m definitely making this! I’ve been feeling a bit bored in the kitchen lately and this will spice things up.
Barbie with a T says
This looks delicious! I love the seasonings. It almost seems like it is half Italian and half Spanish. Tropical is appropriate here on the island too. lol However the weather here is nowhere near tropical today, but it is good chili weather. Thanks.
dawn says
Oh this so fabulous and different, we need something different at my house. Thank you!!
Liz C. says
Yes, it’s rather schmutzy here today too. This sounds perfectly fabulous & will blow Mr. Snoots away when he learns it isn’t plain old chili. New twist on an old favorite. Genius!
Bob says
That sounds so good. Man, I wish my girlfriend liked coconut.
j3nndotnet says
Wow, that looks incredible!! I’ve been really into coconut lately, this sounds so good.
Jenn
Tammy says
Oh my, that looks amazing! We are getting some sun right now after rain earlier!
Lisa Sipple says
Making it tonight, just got all the ingredients!
Biz says
I didn’t even start using coconut milk until a year ago – now its always in my pantry!
Wonderful twist on chili – not sure my hubby would go for it, but I’ll try!
I am with you on the weather – if it isn’t snow, its frigid temps. I am ready for spring!
Rachel the SdOC says
Thai food made easy. This looks delicious adn is now on my “to try” list.
Pam says
Oh how this recipe has me drooling…it looks really delicious Cathy.
Cassie says
I know what I’m making tomorrow! I have all the ingredients in my pantry! YUMMMMM!
Tami Lyn says
This would make me feel very tropical. Get my sunglasses and an umbrella drink and we are good to go.
KathyB. says
If I leave out the beans this looks to be a recipe I would make and eat all by myself! I am crazy busy too and wish I could spend these cozy rainy days inside cooking up a storm….maybe next week!This really looks so good…..
HoneyB says
This looks like a very yummy chili! Definitely tempts me because of the coconut addition!
Cathy at Wives with Knives says
Lots of new flavors in one of my favorite meals. Looks delish, Cathy.
The Teacher Cooks says
How easy is this? Coconut milk in chili is a new twist. I will have to try this.
lisaiscooking says
I’ve been in the mood for something with coconut milk and peanut butter. Sounds fantastic!
Blond Duck says
This makes me want to break out a bikini!
pigpigscorner says
Looks really creamy and delicious!
lo says
Great combination of flavors here — gotta love that coconut milk (so good for you too!), and it’s got some heat to it, from what I can tell. Just perfect!
gfe--gluten free easily says
I’ve been making a lot of recipes with coconut milk lately. Love the looks of this one! It will be easy to tweak to be gf … thanks, Cathy!
Shirley
Jen says
We made this dish last night for dinner. It was my first shot at a Noble Pig recipe and was absolutely delicious! Thank you!
RobinSue says
This chili sounds so unique and delicious. And those cherry cupcakes up top are amazing. Love malt!
cindi says
11 of us are leaving next week for a “bunkhouse” on Ross Lake (WA). We are having a chili “cook-off” one of the nights. i’m pretty sure I will take the prize, for originality if not for taste!
Carole Reader says
I made this recipe for a chili cook off in our office. Four other competitors…. this recipe won !!! Landslide!!! Thank you Noble Pig! Absolutely love your website and recommend it to all. Amazing recipes!
Natasha Trent says
First of all, I just want to say that coconut, chicken and chili are my three favorite things! The fact that you seamlessly combined them all in such a delicious fashion is such a treat! I love that you combine the chili style with a rather Thai flavor profile! Very original! Thank you for sharing your creativity!
P.S. I will be sending you an email!
Marci says
Tasted good but could not taste the peanut butter. Next time I will add 3Tbls.
Melissa Sperka says
Incredible recipe!
Cathy says
Thank you!
Tricia @ Saving Room for Dessert says
I can almost smell the amazing aroma now! I bet this is super tasty – love all the ingredients combined into one hearty dish!
Cathy says
Thank you.
Darlene says
I have made this a couple times and just love it!! It’s very easy to make and quick. I don’t add the water, makes it too soupy. And I’m generous with the peanut butter. And I use coconut oil to cook the chicken. 😄😃