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Coconut Chicken Chili

Coconut Chicken Chili

Packed with delicious, aromatic flavors, this COCONUT CHICKEN CHILI will become a staple in your kitchen.
Course Main Course
Cuisine American
Keyword Coconut Chicken Chili
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 (1-3/4 cups)
Calories 550kcal
Author Cathy


  • 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*


  • 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.


Calories: 550kcal