Coconut Chicken Chili

Health, Recipes, Recipes - Gluten-Free, Recipes - Main Dishes, Recipes - Soups & Sandwiches January 5, 2014

What a week! My beloved Sooners won the Sugar Bowl, my sorry KC Chiefs choked in the playoffs (again), and Jeff and I celebrated our 12th wedding anniversary.

Coconut Chicken Chili

Oh, and I made my first batch of coconut chicken chili.

Friends, this is good. So good.  Serve over rice or quinoa with a sprinkle of cilantro (or basil if you’re a cilantro-hater), peanuts, and a squirt of Sriracha.

I promise, you’re going to like it.

(Did I mention how good it is?)

Coconut Chicken Chili #glutenfree Coconut Chicken Chili #glutenfree

Coconut Chicken Chili
Recipe type: Soup
Cuisine: gluten-free, asian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Make this. It's good.
Ingredients
  • 1 lb. boneless skinless organic chicken breast or tenderloin, diced into 1-inch pieces
  • 1 large yellow onion, diced
  • 1.5 tsp. chili powder
  • 1.5 tsp. ground ginger
  • ⅛ tsp. cayenne pepper (or more if you like it spicy)
  • 1 Tbsp. olive oil
  • 1 Tbsp. all-purpose gluten-free flour
  • 1 14oz. can unsweetened coconut milk
  • 1 cup water
  • 1 Tbsp. natural peanut butter
  • 1 14oz. can large butter beans, rinsed well
  • 2 large carrots, shredded
  • 1 stalk celery, diced
  • 2 green onions, sliced
  • For serving:
  • Cooked jasmine rice
  • Fresh cilantro
  • Peanuts
  • Sriracha
Instructions
  1. In a large pan, heat olive oil over medium heat. Add onion, chicken, chili powder, ginger, and cayenne pepper and stir. Cook, stirring every few minutes until chicken is cooked through.
  2. Stir in flour and cook for 1 minute. Add coconut milk, water, peanut butter, beans, carrots, celery, and green onions. Stir and bring to a boil, then reduce to a simmer and let it cook for 15-20 minutes.
  3. Serve over rice with optional toppings (cilantro, peanuts, Sriracha).

What have you been cooking up lately?

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  • Rebecca P. January 5, 2014 at 2:48 pm

    Mmm this sounds and looks so good! Warm soups and chilis are so perfect right now! I made a smokey butternut squash and carrot soup earlier in the week and it was a perfect way to warm up 🙂
    P.S. Happy Anniversary! XOXO

  • Courtney January 6, 2014 at 6:14 am

    Happy Anniversary! That recipe sounds pretty good!

  • Dixya Bhattarai RD January 9, 2014 at 11:36 am

    this looks soooo good – i need a bowl, actually two. Happy Anniversary 🙂

  • LindySez January 11, 2014 at 11:08 am

    Butter beans sound like an interesting addition. This looks good.

  • Jennifer N. April 7, 2014 at 6:38 pm

    I made this tonight. So yummy!

  • My favorites from 2014 December 28, 2014 at 8:56 pm

    […] recipe: Coconut Chicken Chili (Can’t stop making this. So […]

  • Kiki March 4, 2015 at 8:43 pm

    I made this tonight. The only thing I did differently was add a squeeze of lime to each bowl. My husband and two teenage boys loved it. This recipe will go into our regular rotation. Thank you!