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Coconut Chicken Chili

Makes: 4 servings
Serving size: 1 3/4cup
Prep 30 mins Cook 20 mins
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,
  • cal. (kcal) 556,
  • Fat, total (g) 31,
  • chol. (mg) 49,
  • sat. fat (g) 22,
  • carb. (g) 47,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 11,
  • sugar (g) 8,
  • pro. (g) 32,
  • vit. A (IU) 79,
  • vit. C (mg) 12,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 13,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 93,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 890,
  • Potassium (mg) 990,
  • calcium (mg) 111,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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