Coconut Chicken Chili

Coconut Chicken Chili

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Coconut Chicken Chili is a delightful dish that brings together the rich flavors of coconut milk and tender chicken in a hearty, comforting chili. It’s a perfect recipe for those chilly evenings or any day you crave something warm and satisfying. With a blend of spices and nutritious ingredients, it’s a dish that not only tastes amazing but is also easy to prepare.

Why Make This Recipe

You should make Coconut Chicken Chili because it’s quick to prepare and loaded with flavor. This recipe is packed with protein from chicken and cannellini beans, along with the freshness of vegetables and herbs. The creamy coconut milk adds a unique texture and taste that sets it apart from regular chili. Plus, it’s a one-pot dish, making cleanup a breeze!

How to Make Coconut Chicken Chili

Ingredients:

• 1 tbsp olive oil
• 12 oz boneless, skinless chicken breasts, diced
• 1 large yellow onion, chopped
• 1 1/2 tsp chili powder
• 1 1/2 tsp ground ginger
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp all-purpose flour
• 1 (14 oz) can full-fat unsweetened coconut milk
• 1 tbsp smooth peanut butter
• 1 cup water
• 1 (15 oz) can cannellini beans, rinsed and drained
• 3 medium carrots, shredded
• 1 stalk celery, sliced
• 2 green onions, sliced
• 5 cloves garlic, minced
• 2 tbsp chopped fresh basil
• Crushed roasted salted peanuts, for garnish
• Cooked jasmine rice, for serving

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the diced chicken, chopped onion, chili powder, ginger, salt, black pepper, and cayenne pepper. Cook for about 6-8 minutes until the chicken is no longer pink.

2. Stir in the flour and let it cook for 1 minute to thicken the chili.

3. Pour in the coconut milk, peanut butter, and water, stirring to combine. Bring to a boil while stirring occasionally.

4. Add the rinsed cannellini beans, shredded carrots, sliced celery, green onions, minced garlic, and fresh basil. Return to a boil.

5. Reduce the heat to low, cover the pot, and let it simmer for about 10 minutes to meld the flavors.

6. Serve hot over jasmine rice, garnished with fresh basil and crushed peanuts.

How to Serve Coconut Chicken Chili

Serve Coconut Chicken Chili hot over a bed of fluffy jasmine rice. You can top it with fresh basil and crushed peanuts for an extra crunch. This makes for a wonderful meal that everyone in the family will enjoy.

How to Store Coconut Chicken Chili

Store any leftovers of Coconut Chicken Chili in an airtight container in the refrigerator. It will stay fresh for up to 4 days. For longer storage, you can freeze it for up to 3 months. Just be sure to let it cool completely before freezing.

Tips to Make Coconut Chicken Chili

• Use fresh ingredients for the best flavor.
• Adjust the level of spice by varying the amount of cayenne pepper. Omit it if you prefer a milder chili.
• Feel free to add other vegetables like bell peppers or zucchini for extra nutrition.

Variation

You can easily make this recipe vegetarian by omitting the chicken and using firm tofu instead. Just sauté the tofu until golden and follow the rest of the recipe as is. You can also try different beans like black beans or pinto beans for a different taste.

FAQs

Can I make Coconut Chicken Chili ahead of time?

Yes, you can make it ahead of time. It actually tastes better the next day as the flavors meld together.

Is Coconut Chicken Chili spicy?

The spice level can vary based on your preferences. The cayenne pepper is optional, so feel free to adjust it to your liking.

Can I use low-fat coconut milk?

Yes, you can use low-fat coconut milk, but keep in mind that it may alter the creaminess of the chili slightly.