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Coconut Chicken Chili

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This coconut chicken chili is creamy, cozy, and full of warming spice. The coconut milk gives it a mellow, tropical vibe that’s unexpected in the best way possible and perfect over jasmine rice.

Creamy Coconut Chicken Chili with a Tropical Thai Vibe

My coconut chicken chili comes together in one pot and layers flavor as it goes. You start by cooking the chicken with onion, chili powder, ginger, and a little cayenne to build a warm, savory base. Once the chicken’s no longer pink, a bit of flour goes in to help thicken the sauce later.

The coconut milk gets stirred in next, along with a little water to loosen it up. That creamy base soaks up flavor from everything else that’s added—cannellini beans, shredded carrots, celery, garlic, green onion, and fresh basil. It all simmers gently until the vegetables soften and the whole thing is rich and fragrant.

It’s not meant to be spicy-hot, just gently warming with a mellow, tropical Thai feel from the coconut. I like serving it over jasmine rice cooked with a little salt, which brings out the seasoning in the chili without overwhelming it. A few fresh basil leaves and some crushed peanuts on top make it even better.

Why I Love This Recipe

  • The chili’s cozy, the spice is sneaky, and the coconut keeps it mellow.
  • It tastes like your comfort food took a quick trip somewhere tropical.
  • One pot, zero stress, and the leftovers are borderline better than fresh.

Ingredients

For this coconut chicken chili, here’s what I use and why it all works together.

  • Boneless, skinless chicken breasts – Adds protein and soaks up all the flavor from the spices and sauce. Smaller pieces cook quickly and evenly.
  • Yellow onion – Brings in a mellow, savory base that cooks down nicely.
  • Chili powder – Adds warmth and depth without too much heat.
  • Ground ginger – Gives the chili a little zing and brightness.
  • Cayenne pepper – Just enough heat to keep things interesting.
  • Salt – Boosts all the other flavors.
  • Black pepper – Adds a little sharpness and spice.
  • Olive oil – Used to sauté the chicken and spices.
  • All-purpose flour – Helps thicken the sauce just a bit.
  • Unsweetened coconut milk – Makes it creamy and rich with a subtle coconut flavor.
  • Peanut butter (not natural) – Adds body and a nutty richness that plays well with the coconut.
  • Water – Thins the sauce just enough so it simmers smoothly.
  • Cannellini beans – Brings in a creamy, hearty texture and soaks up the sauce.
  • Carrots – Adds sweetness and a little texture; shredding helps them melt into the chili.
  • Celery – Adds a bit of crunch and freshness.
  • Green onions – Brings a mild, oniony brightness at the end.
  • Garlic – Rounds everything out with a bold, savory kick.
  • Fresh basil (chopped) – Adds freshness and a light herbal note that complements the creamy base and used for garnish
  • Hot cooked jasmine rice (optional) – The perfect base to soak up the sauce and complete the dish.

How to Make Coconut Chicken Chili

Find the complete recipe with measurements in the printable recipe card at the bottom of the post.

  • Step One (cook the chicken and spices):
    Get a large saucepan going over medium heat with some hot oil. Add the chicken, onion, chili powder, ginger, salt, black pepper, and cayenne. Cook it all for about 6 to 8 minutes, just until the chicken isn’t pink anymore. (Don’t let it go too long, you’re just trying to cook off the pink.) If you like lighter chilis that still taste full and rich, my ground chicken chili takes that same idea in a tomato-based direction.
  • Step Two (add the flour and liquids):
    Stir in the flour and let that cook for another minute. Then pour in the coconut milk, peanut butter, and a splash of water. Stir it now and then while it comes up to a boil.
  • Step Three (add the veggies and herbs):
    Toss in the beans, carrots, celery, green onion, garlic, and chopped basil. Once it hits a boil again, turn the heat down, cover it up, and let it simmer for about 10 minutes.
  • Step Four (serve it up):
    Serve it with rice and throw a few fresh basil leaves on top if you’ve got them.
  • Step Five (cool it down a bit):
    Don’t serve this one so hot, it’s way better after it sits for a few minutes. If it’s too hot, you’ll miss all the flavor.

Recipe Tips

Here’s what helps this coconut chicken chili taste just right:

  • Grate the carrots on the large holes of a box grater so they melt right into the chili.
  • Salt the rice. It makes the chili taste brighter without pushing the salt too far.
  • Let it sit a few minutes before serving, it’s better when it’s not screaming hot.
  • If you like more heat, toss in a little extra cayenne or finish with a dash of hot sauce.

Leftovers and Freezing

Leftovers and storage tips, if you’ve got extra:

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat gently on the stove or in the microwave—add a splash of water or coconut milk if it thickens too much.
  • This chili freezes well. Just cool it completely first, then freeze in portions for easy meals later.
  • Thaw overnight in the fridge, then reheat like usual. The texture stays nice even after freezing.

Frequently Asked Questions

  • Can I use chicken thighs instead of breasts?
    Yes, definitely. Thighs will be a little richer and stay extra tender in the chili.
  • Is this chili spicy?
     It has a gentle warmth from the chili powder and cayenne, but it’s not hot. You can easily dial the spice up or down. If you want to skip the spice completely, my creamy chicken stew is the calmer, creamier side of the same idea.
  • What if I only have natural peanut butter?
    Natural peanut butter tends to separate and can make the chili oily. Stick with the regular kind for a smoother, creamier finish or leave it out entirely if you prefer.
  • Can I use light coconut milk?
    You can, but the sauce won’t be quite as creamy. It’ll still taste good, just a bit thinner.
  • Does this work without rice?
    Try it with quinoa, noodles, or even just on its own. I like it best over salted jasmine rice, but it’s flexible.

More Chili Recipes to Try

If you’re into chili, here are a few more you might want to keep on your radar.

This post may contain affiliate links. Please read my disclosure policy.

coconut chicken chili
Print Recipe
5 from 9 votes

Coconut Chicken Chili

Coconut Chicken Chili is a creamy one-pot meal with tender chicken, white beans, coconut milk, and warm spices. Serve it over jasmine rice for a cozy, flavorful dinner.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: Coconut Chicken Chili, healthy chili recipe, lean chicken chili, one pot chicken chili
Servings: 4
Calories: 320kcal
Author: Cathy Pollak

Equipment

Ingredients

Instructions

  • In a large saucepan, cook the chicken, onion, chili powder, ginger, salt, black pepper, and cayenne pepper in hot oil over medium heat for 6 to 8 minutes, or until the chicken is no longer pink. (Don’t overcook it—you just want the pink to be gone.) Stir in the flour and cook for 1 more minute. Add the coconut milk, peanut butter, and some water. Bring to a boil, stirring occasionally.
    1 tbsp. olive oil, 12 oz. boneless, skinless chicken breasts, 1 large yellow onion, 1-1/2 tsps. chili powder, 1-1/2 tsps. ground ginger, 1/2 tsp. table salt, 1/2 tsp. black pepper, 1/4 tsp. cayenne pepper, 1 tbsps. all-purpose flour, 1 (14 oz.) full-fat unsweetened coconut milk, 1 tbsp. peanut butter, 1 cup water
  • Stir in the beans, carrots, celery, green onion, garlic, and chopped basil. Return to a boil, then reduce the heat. Cover and simmer for 10 minutes. Serve with rice and top with fresh basil leaves and crushed peanuts.
    1 (15 oz.) cannellini beans, 3 medium carrots, 1 stalk celery, 2 green onions, 5 cloves garlic, 2 tbsps. chopped fresh basil, more for garnish, crushed roasted and salted peanuts, serve over hot cooked jasmine rice*
  • This is one of those dishes that’s better when it’s not piping hot right out of the pan. Let it cool a little so you can actually taste all the great flavors.

Video

Notes

*Jasmine Rice - This chili isn’t overly salty on its own, but when served over jasmine rice cooked with a little salt, the seasoning balances out perfectly. Here’s how I make my jasmine rice: Bring 1¾ cups of water to a boil in a heavy saucepan (at least 2-quart capacity). Stir in 1 cup of jasmine rice and 1 teaspoon of salt. Cover the saucepan and simmer over very low heat for 15 minutes—don’t lift the lid. Remove from heat and fluff the rice with a fork.
For optimal outcomes when making this coconut chicken chili, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
 
© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Nutrition Facts
Coconut Chicken Chili
Amount Per Serving (267 g)
Calories 320 Calories from Fat 149
% Daily Value*
Fat 16.5g25%
Saturated Fat 11.1g69%
Polyunsaturated Fat 1.1g
Monounsaturated Fat 3.2g
Cholesterol 59mg20%
Sodium 291mg13%
Potassium 783mg22%
Carbohydrates 21g7%
Fiber 5g21%
Sugar 5g6%
Protein 24g48%
Vitamin A 331IU7%
Vitamin C 5mg6%
Calcium 89mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Coconut Chicken Chili? I’d love to hear how it turned out — leave a comment below and let me know.

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    5 from 9 votes

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  16. 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”?

    Reply

  19. 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.

    Reply

  26. 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!

    Reply

  31. 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…..

    Reply

  42. 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!

    Reply

  43. Carole Reader says

    5 stars
    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. Natasha Trent says

    5 stars
    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

  48. Darlene says

    5 stars
    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. 😄😃

    Reply

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