Description
A creamy and comforting coconut chicken chili made with tender chicken, coconut milk, white beans, vegetables, and warming spices.
Ingredients
Units
Scale
- 1 tbsp olive oil
- 12 oz boneless, skinless chicken breasts, diced
- 1 large yellow onion, chopped
- 1 1/2 tsp chili powder
- 1 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 1 tbsp all-purpose flour
- 1 (14 oz) can full-fat unsweetened coconut milk
- 1 tbsp smooth peanut butter
- 1 cup water
- 1 (15 oz) can cannellini beans, rinsed and drained
- 3 medium carrots, shredded
- 1 stalk celery, sliced
- 2 green onions, sliced
- 5 cloves garlic, minced
- 2 tbsp chopped fresh basil
- Crushed roasted salted peanuts, for garnish
- Cooked jasmine rice, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced chicken, onion, chili powder, ginger, salt, pepper, and cayenne. Cook for 6-8 minutes until chicken is no longer pink.
- Stir in flour and cook for 1 minute.
- Add coconut milk, peanut butter, and water. Bring to a boil, stirring occasionally.
- Add beans, carrots, celery, green onions, garlic, and basil. Return to a boil.
- Reduce heat to low, cover, and simmer for 10 minutes.
- Serve hot over jasmine rice and garnish with fresh basil and crushed peanuts.
Notes
- Use full-fat coconut milk for a creamier texture.
- Adjust cayenne pepper to control the heat level.
- Chicken thighs can be substituted for breasts.
- Refrigerate leftovers up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 320
- Sugar: 5g
- Sodium: 291mg
- Fat: 16.5g
- Saturated Fat: 11.1g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 59mg