Coconut Chicken Chili

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49 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Serving Size: 1 3/4 cup
  • Prep: 30 mins
  • Cook: 20 mins
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Coconut Chicken Chili
Ingredients
12
ounces skinless, boneless chicken breast halves, chopped
1
1 1/2
teaspoons chili powder
1 1/2
teaspoons ground ginger
1/4
teaspoon cayenne pepper
1
tablespoon olive oil
1
1
14 ounce can unsweetened coconut milk
1
tablespoon peanut butter
1
15 ounce can cannellini beans, rinsed and drained
3
medium carrots, shredded
1
stalk celery, sliced
1
medium green onion, sliced
5
2
tablespoons chopped fresh basil
 
Hot cooked jasmine rice
 
Fresh basil and sliced jalapenos (optional)
Directions
  1. In large saucepan cook chicken, onion, chili powder, ginger, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the cayenne pepper in hot oil over medium heat 6 to 8 minutes or until chicken is no longer pink. Stir in flour and cook 1 minute more. Stir in coconut milk, peanut butter, and 1 cup water. Bring to boiling, stirring occasionally.
  2. 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 and sliced jalapenos. Makes 4 (1-3/4-cup) servings.
Nutrition Facts (Coconut Chicken Chili)
    Per serving:
  • 556 kcal cal.,
  • 31 g fat
  • (22 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 49 mg chol.,
  • 890 mg sodium,
  • 47 g carb.,
  • 11 g fiber,
  • 8 g sugar,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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