Coconut Chicken Chili + VIDEO

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.

Print Recipe 5 from 7 votes Coconut Chicken Chili Packed with delicious, aromatic flavors, this COCONUT CHICKEN CHILI will become a staple in your kitchen. Prep Time30 minutes mins Cook Time20 minutes mins Total Time50 minutes mins Course: Main Course Cuisine: American Keyword: Coconut Chicken Chili Servings: 4 (1-3/4 cups) Calories: 550kcal 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 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. 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 Nutrition Facts Coconut Chicken Chili Amount Per Serving Calories 550 * Percent Daily Values are based on a 2000 calorie diet.