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Coconut Chicken Chili
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Coconut Chicken Chili
Makes: 4 servings
Serving size: 1 3/4cup
Prep: 30 mins Cook: 20 mins
  • make this recipe
  • user reviews (12)
Coconut Chicken Chili
Ingredients
  • 12
    ounces skinless, boneless chicken breast halves, chopped
  • 1
    large 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 ounce can unsweetened coconut milk
  • 1
    tablespoon peanut butter
  • 1
    15 - 19 ounce can cannellini beans, rinsed and drained
  • 3
    medium carrots, shredded
  • 1
    stalk celery, sliced
  • 1
    medium green onion, sliced
  • 5
    cloves garlic, minced
  • 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)
  • Servings Per Recipe 4,
  • Calories 556,
  • Protein (gm) 32,
  • Carbohydrate (gm) 47,
  • Fat, total (gm) 31,
  • Cholesterol (mg) 49,
  • Saturated fat (gm) 22,
  • Monosaturated fat (gm) 5,
  • Polyunsaturated fat (gm) 2,
  • Dietary Fiber, total (gm) 11,
  • Sugar, total (gm) 8,
  • Vitamin A (IU) 79,
  • Vitamin C (mg) 12,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 13,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (µg) 93,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 890,
  • Potassium (mg) 990,
  • Calcium (DV %) 111,
  • Iron (DV %) 5,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (12)
4215507701
dollbaby7870 wrote:

Followed the recipe and it was more like a peanut butter chicken. It did have a nice spicy heat level to it - just a little bit that even the fussiest eaters didn't complain. I think to make it coconut chicken a bag of coconut flakes would be needed. This is a good starting recipe into Asian cuisines.

11/2/2011 08:42:42 AM Report Abuse
wilsonbeth806 wrote:

This FANTASTIC! I used about tbs more of crunchy peanut butter, and flaked coconut. Can't wait to make this again!

10/27/2011 06:48:33 PM Report Abuse
Missy2005b wrote:

I make it all the time for potlucks, always get asked for the recipe. However, I also use sweet coconut milk, use chickpeas instead of the cannellini beans, add in a little curry, double the peanut butter, and put in a whole bag of coconut flakes.

10/24/2011 06:13:19 PM Report Abuse
brendariggott wrote:

Delicious, flavorful, and uniquely different from traditional chili (chicken or otherwise). It was a little flat for our taste so I added about 1/2 tsp of salt to the recipe the next time I made it. Perfect and even better the next day.

10/12/2011 08:21:24 AM Report Abuse
coastalgal wrote:

Have not tried it yet, however it looks good. As for the coconut oil fat, it happens to be one of the healthier fats we can consume and is one of the "short-chain" fats that do more to benefit us. Not just in weight loss, but many others health positives. Olive oils many good points are lost in cooking whereas coconut and grape seed oil and almond etc do not. Enjoy it knowing you are doing more good for your body than bad.

10/6/2011 04:55:31 PM Report Abuse
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