Okay, grab a seat at the kitchen table, friend, because I’m about to share a recipe that’s become a staple in our household: coconut chicken chili. I remember the first time I made this dish. It was a weeknight, I was stressed, and I needed something quick, comforting, and different from our usual rotation. I stumbled upon a recipe online and thought, “Coconut milk in chili? That’s wild!” I tweaked it, of course, because that’s what I do, and what emerged was a creamy, slightly sweet, slightly spicy bowl of pure comfort.
The first batch was… well, let’s just say the spice level was a bit ambitious. My husband’s eyes watered, and my son declared it “too spicy!” But, the flavor? Oh, the flavor was there. So, I dialed back the heat, added a touch more coconut milk, and voila! This coconut chicken chili recipe was born. Now, even my picky eaters gobble it up.
This coconut chicken chili has become a total lifesaver on busy weeknights. I can throw everything in the pot, let it simmer while I help with homework, and dinner is ready when we are. There’s nothing quite like the way the aroma of warm spices and creamy coconut milk fills the house. It just screams “comfort food,” doesn’t it? I’m so happy to share this version with you! Come on and cook with me.
INGREDIENTS:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced (optional, for extra heat)
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon turmeric
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (13.5 ounce) can coconut milk (full-fat)
- 2 cups chicken broth
- 1 lime, juiced
- Salt and pepper to taste
- Optional toppings: chopped cilantro, shredded cheese, sour cream, avocado slices, lime wedges
Okay, let’s talk ingredients. For my coconut chicken chili, I always use full-fat coconut milk. I find it gives the chili the best creamy texture and richness. You can use light coconut milk to save a few calories, but honestly, the full-fat version is worth it. The same goes for the chicken broth; I always prefer low-sodium chicken broth so I can control the salt level.
When making coconut chicken chili, I often find my spices at a local spice shop – the quality is just so much better! But your regular grocery store spices will absolutely work too. Don’t be afraid to experiment with different chili powders. I love using a chipotle chili powder for a smoky kick in my coconut milk chicken chili.
Here’s a little kitchen wisdom I learned from my mom: Always bloom your spices! Sautéing them in the oil for a minute or two before adding the other ingredients really brings out their flavor. It makes a huge difference in the final taste of your coconut chicken chili.
For a shortcut, you can buy pre-chopped onions and peppers. It saves time, especially on those crazy weeknights when you’re juggling a million things. Another tip is to buy canned beans – again, a huge time-saver! Just make sure to rinse them well before adding them to the chili. For those who want a spicy coconut chicken chili, add a pinch of cayenne pepper or keep the seeds in the jalapeño.
To save money, buy dried beans in bulk and cook them yourself. It takes a little more time, but it’s much cheaper than buying canned. Leftover coconut chicken chili ingredients, like opened cans of beans or coconut milk, should be stored in airtight containers in the refrigerator. They’ll usually last for 3-4 days.
HOW TO MAKE – STEP-BY-STEP:
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, chopped red bell pepper, and jalapeño (if using) and cook for another 3 minutes, until fragrant.
- Brown the Chicken: Add the bite-sized chicken pieces to the pot and cook until browned on all sides. Don’t worry about cooking the chicken all the way through at this point, as it will continue to cook in the chili. I learned the hard way that overcrowding the pot will steam, not brown the chicken. Brown it in batches, and your coconut chicken chili will be much better!
- Add the Spices: Stir in the cumin, chili powder, smoked paprika, cayenne pepper (if using), and turmeric. Cook for 1 minute, stirring constantly, until the spices are fragrant. This is where blooming the spices really comes into play for this easy coconut chicken chili.
- Combine the Ingredients: Pour in the diced tomatoes (undrained), black beans, kidney beans, coconut milk, and chicken broth. Stir well to combine.
- Simmer: Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld together. I find that in my kitchen, this coconut chicken chili usually takes about 45 minutes to reach its peak flavor. Don’t worry if your chili seems a little thin at first; it will thicken as it simmers.
- Finish: Stir in the lime juice and season with salt and pepper to taste. Give it a good stir and then let the coconut chicken chili sit for a few minutes before serving.
- Serve: Ladle the creamy coconut chicken chili into bowls and top with your favorite toppings, such as chopped cilantro, shredded cheese, sour cream, avocado slices, and lime wedges.
While the coconut chicken chili is cooking, I usually throw in a load of laundry or catch up on emails. The beauty of this recipe is that it’s mostly hands-off. Plus, your thai coconut chicken chili should smell like a warm, inviting blend of spices and creamy coconut. It’s a scent that always makes my family come running to the kitchen. We’ve all been there with chicken recipes that just don’t come out right, but this one is foolproof as long as you follow these steps!
SERVING:
My family enjoys this coconut chicken chili in so many ways! The kids love our coconut chicken chili when I serve it with a dollop of sour cream and some tortilla chips for dipping. My husband likes his with a sprinkle of shredded cheese and a side of cornbread. I personally love mine with a big spoonful of guacamole and a squeeze of lime.
This coconut chicken chili is perfect for a cozy night in, a casual get-together with friends, or even a potluck. It’s always a crowd-pleaser! I love serving it with a simple green salad and some crusty bread for dipping. The bright acidity of the salad cuts through the richness of the chili perfectly.
For presentation, I like to ladle the coconut chicken chili into bowls and garnish with a generous sprinkle of fresh cilantro and a lime wedge. It adds a pop of color and freshness. If you have extra coconut chicken chili, it’s even better the next day! The flavors have had time to meld together even more. I often pack it for lunch or reheat it for a quick and easy dinner.
You can also get creative with leftovers! Use it as a filling for tacos or burritos, or spoon it over nachos for a delicious appetizer. For a seasonal variation, try adding a can of pumpkin puree in the fall. It adds a subtle sweetness and creaminess that’s perfect for cooler weather. My friends always ask for this coconut chicken chili recipe whenever I make it for parties. It’s such a hit!
FAQs:
Q: Can I make this coconut chicken chili in a slow cooker?
A: Absolutely! This recipe is fantastic in a slow cooker. Just brown the chicken and sauté the aromatics in a skillet first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. You know what I do when my coconut chicken chili is cooking in the slow cooker? I go run errands! It’s so convenient.
Q: Can I freeze coconut chicken chili?
A: Yes, you can! Let the chili cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it in the refrigerator overnight and then reheat it on the stovetop or in the microwave. It’s a great make-ahead meal.
Q: Can I use a different type of bean?
A: Of course! Feel free to substitute any type of bean you like. Pinto beans, great northern beans, or even chickpeas would work well. My family prefers black and kidney beans in this coconut chicken chili, but feel free to experiment!
Q: How can I make this coconut chicken chili spicier?
A: If you want to kick up the heat, add more jalapeño, cayenne pepper, or even a dash of hot sauce. You can also use a spicier chili powder. I sometimes add a pinch of red pepper flakes for an extra kick.
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can. Chicken thighs will add even more flavor to the chili, but they may take a little longer to cook. Just make sure they’re cooked through before serving. I’ve made this coconut chicken chili with both, and it’s delicious either way!
Q: What if my coconut chicken chili is too thick?
A: If your chili is too thick, simply add more chicken broth until it reaches your desired consistency. Sometimes the coconut milk can thicken up quite a bit, so don’t be afraid to thin it out.
Q: Can I add vegetables to coconut chicken chili?
A: You bet! Feel free to add other vegetables like corn, zucchini, or spinach. They’ll add extra nutrients and flavor to the chili. Just add them in during the last 15-20 minutes of cooking so they don’t get too mushy.
My Final Thoughts:
This coconut chicken chili recipe holds a special place in my heart because it’s a reminder that even on the busiest of days, I can still create something delicious and comforting for my family. It’s a dish that brings us together around the table, and that’s what cooking is all about, isn’t it?
Here are my coconut chicken chili Pro Tips:
- Don’t skip blooming the spices! It really makes a difference in the overall flavor.
- Use full-fat coconut milk for the creamiest texture.
- Taste and adjust the seasoning as you go. Don’t be afraid to add more salt, pepper, or lime juice to suit your taste.
Some coconut chicken chili variations we’ve tried are adding a can of green chilies for extra flavor. My son loves a little bit of brown sugar! You could also add roasted sweet potatoes for added sweetness. My husband loves the spicy coconut chicken chili version.
I hope you’ll make this coconut chicken chili your own! Feel free to experiment with different spices, toppings, and variations to create a dish that your family will love. I hope that it becomes a family favorite!
Now, go forth and conquer that kitchen! You got this. I just know you’re going to make a delicious bowl of coconut chicken chili, just like I showed you. Happy cooking, friend!
If you liked this recipe, you might like my Crockpot Marry Me Chicken!
You also might like my Garlic Parmesan Chicken Meatloaves!
Here are some other recipes you might enjoy:
Delicious Coconut Chicken Chili: Recipe!
This creamy and flavorful Coconut Chicken Chili is a delightful twist on traditional chili. Tender chicken simmered in a coconut milk broth with chili spices creates a comforting and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 (13.5-ounce) can coconut milk
- 1 cup chicken broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Optional toppings: chopped cilantro, lime wedges, shredded cheese, sour cream
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
- Add onion and bell pepper to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in black beans, corn, diced tomatoes and green chilies, coconut milk, and chicken broth.
- Add chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste.
- Bring to a simmer, then add the cooked chicken back to the pot.
- Reduce heat to low, cover, and simmer for at least 20 minutes, or up to 1 hour, to allow the flavors to meld.
- Serve hot, topped with your favorite toppings like chopped cilantro, lime wedges, shredded cheese, and sour cream.
Notes
For a thicker chili, you can mash some of the beans against the side of the pot. Serve with a side of tortilla chips or cornbread for a complete meal.