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The Best White Thai Chicken Chili

  • Author: Lisa Keys
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6 servings 1x


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 


  1.  In Dutch Oven or other large pan, heat coconut oil over medium high heat until hot.
  2. Add chicken, onions and peppers; cook, stirring, until chicken is no longer pink.
  3. Add beans, broth, chilies and Thai coconut sauce; stir well.
  4. Bring to a boil. Reduce heat; simmer, uncovered, 10 to 15 minutes or until sauce is slightly thickened and chicken is cooked through. 
  • Category: soups and stews
  • Method: stove top
  • Cuisine: Thai

Keywords: chicken, chili, Thai, dinner, keto, paleo, healthy, main dish