Coconut Chicken Chili

This Coconut Chicken Chili is a comforting, one-pot meal that combines tender chicken, creamy coconut milk, hearty white beans, and warm spices. It’s a flavorful, dairy-free twist on traditional chili that’s perfect for weeknight dinners or meal prepping.

Why You’ll Love This Recipe

• Creamy texture without any dairy thanks to coconut milk
• Balanced flavors with a hint of heat and nutty depth
• Quick and easy – ready in about 40 minutes
• Great for leftovers and meal prep
• Customizable with various proteins and spice levels

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• olive oil
• boneless, skinless chicken breast, cubed
• large yellow onion, chopped
• chili powder
• ground ginger
• salt
• black pepper
• cayenne pepper (optional)
• all-purpose flour
• full-fat unsweetened coconut milk
• smooth peanut butter (not natural)
• water
• cannellini (white) beans, rinsed and drained
• medium carrots, shredded
• celery stalk, sliced
• garlic cloves, minced
• fresh basil, chopped (plus extra for garnish)
• crushed roasted salted peanuts, for garnish
• jasmine rice, for serving

Directions

this recipe

1. Heat oil in a large pot over medium heat. Add chicken, onion, chili powder, ginger, salt, pepper, and optional cayenne. Cook for 6–8 minutes until chicken is no longer pink.
2. Stir in flour and cook for 1 minute.
3. Add coconut milk, peanut butter, and water. Bring to a gentle boil.
4. Add beans, carrots, celery, garlic, and basil. Reduce heat and simmer for about 20 minutes.
5. Taste and adjust seasoning. Serve over jasmine rice and top with basil and peanuts.

Servings and timing

• Servings: 4
• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes

Variations

• Substitute chicken thighs for a richer, juicier flavor
• Use natural peanut butter or omit entirely for a lighter texture
• Light coconut milk can be used for a thinner broth
• Add more cayenne or your favorite hot sauce for a spicier kick
• Serve with quinoa or noodles instead of rice for variety

Storage / reheating

• Refrigerate in an airtight container for up to 4 days
• Reheat on the stovetop or in the microwave, adding a splash of water or coconut milk if needed
• Freeze in portions for up to 3 months; thaw overnight in the fridge before reheating

FAQs

What type of chicken works best?

Boneless, skinless chicken breasts or thighs both work well. Thighs provide a richer flavor.

Is this chili spicy?

It’s mildly spicy. You can increase the heat with more cayenne or hot sauce.

Can I make it without peanut butter?

Yes, but it may be slightly less creamy. Natural peanut butter can be used, but it may separate.

Can I use light coconut milk?

Yes, though the broth will be thinner and less rich.

What can I serve it with?

Jasmine rice is traditional, but quinoa, noodles, or no grain at all are great options.

Can I use frozen chicken?

Yes, just increase the cooking time to ensure it’s fully cooked.

Can I make this ahead?

Yes, it’s perfect for meal prep. Chop the vegetables ahead or cook fully and store.

Is it gluten-free?

Not as written—replace all-purpose flour with a gluten-free flour blend.

Can I use a slow cooker?

Yes, cook on low for 4–6 hours or high for 2–4 hours. Shred the chicken before serving.

Does it freeze well?

Very well. Freeze in individual portions and reheat as needed.

Conclusion

Coconut Chicken Chili is a flavorful, comforting dish that’s perfect for any time of year. With its creamy coconut base, tender chicken, and aromatic spices, it’s a satisfying and nourishing meal that’s easy to prepare and perfect for leftovers. Try it once, and it might just become a staple in your dinner rotation.

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