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.

Course Main Course

Cuisine American

Keyword Coconut Chicken Chili, healthy chili recipe, lean chicken chili, one pot chicken chili

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 320kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate measuring of ingredients.
Dutch Oven or large pot. For cooing everything in one pot.
grater For shredding the carrots.
Knife To prep the chicken and veggies.

Ingredients

1 tbsp. olive oil
12 oz. boneless, skinless chicken breasts cubed (smaller pieces are best)
1 large yellow onion chopped
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 (not natural)
1 cup water
1 (15 oz.) 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 tbsps. chopped fresh basil, more for garnish
crushed roasted and salted peanuts garnish
serve over hot cooked jasmine rice*

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.

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Nutrition