Why You’ll Love This Recipe

Coconut Chicken Chili is a creamy, hearty dish that blends the richness of coconut milk with the warmth of chili spices and the tenderness of shredded chicken. This comforting one-pot meal is perfect for cozy nights or casual gatherings, offering a unique twist on traditional chili with tropical flair and a touch of heat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shredded cooked chicken
coconut milk (full fat for creaminess)
chicken broth
onion
garlic
green chiles (diced)
white beans (such as cannellini or great northern)
lime juice
olive oil
ground cumin
chili powder
paprika
salt
black pepper
fresh cilantro (for garnish)

directions

Heat olive oil in a large pot over medium heat. Sauté the chopped onion until soft and translucent, about 5 minutes.

Add minced garlic, green chiles, cumin, chili powder, paprika, salt, and pepper. Cook for another minute until fragrant.

Stir in the shredded chicken and white beans, mixing well to coat in the spices.

Pour in the coconut milk and chicken broth. Bring the mixture to a gentle boil, then reduce heat and simmer for 15-20 minutes to let the flavors meld.

Add lime juice and adjust seasoning as needed.

Serve hot, garnished with chopped cilantro.

Servings and timing

This recipe serves 4-6 people.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

Swap white beans for chickpeas for a different texture.
Add chopped spinach or kale for a nutritious boost.
Stir in a spoonful of peanut butter for a Thai-inspired twist.
Top with avocado slices or shredded cheese for extra richness.

storage/reheating

Store Coconut Chicken Chili in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring in between.
Freeze for up to 2 months and thaw overnight in the fridge before reheating.

FAQs

Can I use rotisserie chicken?

Yes, rotisserie chicken is a great time-saver and adds extra flavor.

Is this chili spicy?

It has a mild to moderate heat, but you can adjust the spice by adding more or less chili powder or using hot green chiles.

Can I make it vegetarian?

Yes, substitute the chicken with tofu or extra beans and use vegetable broth.

Does the coconut flavor overpower the dish?

No, the coconut milk adds creaminess with a subtle sweetness that balances the spices.

Can I use light coconut milk?

Yes, but the result will be less rich and creamy.

How do I thicken the chili?

Simmer longer uncovered or mash some of the beans for a thicker texture.

What can I serve with it?

Try it with rice, naan, or tortilla chips for a satisfying meal.

Can I make it in a slow cooker?

Yes, combine all ingredients and cook on low for 4-6 hours or high for 2-3 hours.

Can I add vegetables?

Absolutely—corn, bell peppers, or sweet potatoes are great additions.

Is this freezer-friendly?

Yes, it freezes very well for make-ahead meals.

Conclusion

Coconut Chicken Chili offers a deliciously creamy, slightly spicy, and comforting bowl of goodness that’s both easy to make and deeply satisfying. Whether you’re serving it up for a family dinner or storing it for meal prep, it’s a versatile and flavorful option that’s sure to become a household favorite.