Recipes and Cooking Coconut Chicken Chili 4.3 (42) 2 Reviews This Coconut Chicken Chili recipe is an easy Asian-inspired meal that's even more delicious than takeout. Try this warm chicken chili over a bed of rice and topped with fresh basil and jalapenos for extra color and flavor. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 1, 2010 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Cook Time: 20 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Ingredients 12 ounce skinless, boneless chicken breast halves, chopped 1 large onion, chopped 1 ½ teaspoon chili powder 1 ½ teaspoon ground ginger ¼ 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 tablespoon chopped fresh basil Hot cooked jasmine rice Fresh basil and sliced jalapeños (optional) Directions 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. 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 jalapeños. Makes 4 (1-3/4-cup) servings. Rate it Print Nutrition Facts (per serving) 556 Calories 31g Fat 47g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 556 % Daily Value * Total Fat 31g 40% Saturated Fat 22g 110% Cholesterol 49mg 16% Sodium 890mg 39% Total Carbohydrate 47g 17% Total Sugars 8g Protein 32g Vitamin C 12.4mg 62% Calcium 111.1mg 9% Iron 5.2mg 29% Potassium 990mg 21% Folate, total 92.7mcg Vitamin B-12 0.3mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.