Coconut Chicken Chili

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

Make this. It's good.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine asian, gluten-free
Servings 8


  • 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
  • 1/8 tsp. cayenne pepper or more if you like it spicy
  • 1 Tbsp. olive oil
  • 1 Tbsp. all-purpose gluten-free flour
  • 1 14 oz. can unsweetened coconut milk
  • 1 cup water
  • 1 Tbsp. natural peanut butter
  • 1 14 oz. 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


  • 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.
  • 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.
  • Serve over rice with optional toppings (cilantro, peanuts, Sriracha).

What have you been cooking up lately?

  • 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!