Coconut Chicken Chili
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
- 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
Instructions
- 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).