This coconut chicken chili recipe is an easy asian-inspired meal that's even more delicious than takeout. Try this warm chicken chili over a bed of rice and topped with fresh basil and jalapenos for extra color and flavor.
12 ounce Skinless, boneless chicken breast halves, chopped
1 Large onion, chopped
1.5 teaspoon Chili powder
1.5 teaspoon Ground ginger
0.25 teaspoon Cayenne pepper
1 tablespoon Olive oil
1 tablespoon All purpose flour
14 ounce 1 can unsweetened coconut milk
1 tablespoon Peanut butter
15 ounce 1 can cannellini beans, rinsed and drained
3 Medium carrots, shredded
1 stalk Celery, sliced
1 Medium green onion, sliced
5 Cloves garlic, minced
2 tablespoon Chopped fresh basil
Hot cooked jasmine rice
No.s Fresh basil and sliced jalapenos
Nutrition value
634
calories per serving
53 g Fat25 g Protein14 g Carbs19 g FiberOther
Current Totals
53 g Fat
25 g Protein
14 g Carbs
19 g Fiber
MacroNutrients
Carbs
14 g
Protein
25 g
Fiber
19 g
Fats
Fat
53 g
Vitamins & Minerals
Calcium
107 mg
Iron
6 mg
Vitamin A
2186 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
8 mg
Vitamin B6
1 mg
Vitamin B9
101 mcg
Vitamin B12
0 mcg
Vitamin C
30 mg
Vitamin E
4 mg
Copper
1 mcg
Magnesium
134 mg
Manganese
4 mg
Phosphorus
271 mg
Selenium
21 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
