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Coconut Chicken Chili + VIDEO

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Packed with delicious, aromatic flavors, this COCONUT CHICKEN CHILI will become a staple in your kitchen.

VIDEO + RECIPE: Packed with delicious, aromatic flavors, this COCONUT CHICKEN CHILI will become a staple in your kitchen. #noblepig #chili #chickenchili #coconut #easydinner
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.

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VIDEO + RECIPE: Packed with delicious, aromatic flavors, this COCONUT CHICKEN CHILI will become a staple in your kitchen. #noblepig #chili #chickenchili #coconut #easydinner
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.

VIDEO + RECIPE: Packed with delicious, aromatic flavors, this COCONUT CHICKEN CHILI will become a staple in your kitchen. #noblepig #chili #chickenchili #coconut #easydinner
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.

VIDEO + RECIPE: Packed with delicious, aromatic flavors, this COCONUT CHICKEN CHILI will become a staple in your kitchen. #noblepig #chili #chickenchili #coconut #easydinner
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.

VIDEO + RECIPE: Packed with delicious, aromatic flavors, this COCONUT CHICKEN CHILI will become a staple in your kitchen. #noblepig #chili #chickenchili #coconut #easydinner
We love this chili so, so much.

VIDEO + RECIPE: Packed with delicious, aromatic flavors, this COCONUT CHICKEN CHILI will become a staple in your kitchen. #noblepig #chili #chickenchili #coconut #easydinner
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.

5 from 5 votes
Coconut Chicken Chili
Print
Coconut Chicken Chili
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 

Packed with delicious, aromatic flavors, this COCONUT CHICKEN CHILI will become a staple in your kitchen.

Course: Main Course
Cuisine: American
Keyword: chicken, Chili, Coconut
Servings: 4 (1-3/4 cups)
Calories: 550 kcal
Author: Cathy
Ingredients
  • 12 oz boneless, skinless chicken breasts, cubed (smaller pieces are best)
  • 1 large yellow onion, chopped
  • 1-1/2 teaspoons chili powder
  • 1-1/2 teaspoons ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1 Tablespoon olive oil
  • 1 Tablespoon all-purpose flour
  • 1 (14 oz can) unsweetened coconut milk
  • 1 Tablespoon peanut butter
  • 1 (15 oz can) cannellini beans, rinsed and drained
  • 3 medium carrots, shredded with a box grater on the biggest holes
  • 1 stalk celery, sliced
  • 2 green onions, sliced
  • 5 cloves garlic, minced
  • 2 Tablespoons chopped fresh basil
  • garnish with more fresh basil, peanuts and sliced pickled jalapenos, optional
  • serve over hot cooked jasmine rice*
Instructions

  1. 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.

  2. 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.

  3. *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.

  4. Also, this is one of those dishes that you should not serve boiling hot right out the pan.  Let it cool a bit otherwise you can't taste the wonderful flavors.

Nutrition Facts
Coconut Chicken Chili
Amount Per Serving
Calories 550
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

  16. 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”?

    Reply

  19. 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.

    Reply

  26. 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!

    Reply

  31. 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…..

    Reply

  42. 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!

    Reply

  43. 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!

    Reply

  44. 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!

    Reply

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