I am taking part in the Kevin’s Natural Foods Eat Clean Live Happy Blogger Challenge. It’s holiday time and I am delighted to share this recipe with you! It’s a bold new take on chicken chili, but can also be twisted up to use those Thanksgiving turkey leftovers.
Aromatic and full of flavor my White Thai Chicken Chili features Kevin’s Natural Foods Thai Coconut Sauce. Made with coconut milk, basil and Thai spices this healthy meal is literally on your table in less than 30 minutes and guaranteed rave reviews. It’s as easy as sauté, sauce and serve.
Pro-tip: the bell pepper (or sweet pepper) is technically a colorful summer fruit that is used as a vegetable due to its versatile role in the kitchen. The color of bell peppers changes from green to yellow, orange, and red the longer it is allowed to mature on the plant. The longer on the plant the sweeter it becomes.
Start this recipe by sautéing some colorful peppers and onions in unrefined coconut oil. Green bell peppers have a slight bitterness to them that balances well with the sweetness of the orange, but you can choose whatever peppers you like. My family loves fresh chicken thigh meat in this recipe, but if you want to use leftover cooked chicken or turkey go right ahead. Add 2 to 3 cups of bite-sized cooked poultry when you add the Thai coconut sauce.
Pro-tip: Sometimes called virgin coconut oil, unrefined coconut oil is oil that has been pressed from coconut meat and undergone no further processing.
Globally inspired Kevin’s Natural Foods sauces come in 8 delicious flavors. Certified non-GMO and vegetarian, these sauces along with all of their products are keto-paleo friendly, gluten, soy and dairy free. These are truly inspiring clean products that will bring your recipes to the next level.Print
Quick and easy chicken chili with a taste of Thai
1 tablespoon unrefined coconut oil
1-pound boneless, skinless chicken breast halves or thighs, cut into ½-inch pieces
2 cups chopped onions
2 sweet bell peppers, color of your choice, seeded, chopped
1 (15.5 oz.) can white beans, drained, rinsed
1 (14 oz.) can low-sodium chicken broth
1 (4 oz.) can chopped green chilies
1 (7 oz.) pouch Kevin’s Thai Coconut Sauce
2 tablespoons chopped cilantro plus additional for garnish
Optional toppings: sliced avocado, crumbled queso fresca
- In Dutch Oven or other large pan, heat coconut oil over medium high heat until hot.
- Add chicken, onions and peppers; cook, stirring, until chicken is no longer pink.
- Add beans, broth, chilies and Thai coconut sauce; stir well.
- Bring to a boil. Reduce heat; simmer, uncovered, 10 to 15 minutes or until sauce is slightly thickened and chicken is cooked through.
- Category: main dish
- Method: stove top
- Cuisine: Thai
Keywords: chicken, chili, Thai, dinner, keto, paleo, healthy
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