Comida Kraft
Recipe Box

Asian-Inspired Coconut-Chicken Chili

Prep Time
Total Time

7 servings, 1 cup chili and about 2/3 cup rice each

Heat things up with our Asian-Inspired Coconut-Chicken Chili recipe that showcases some jalapeño spice alongside a host of other rich flavors to enjoy.

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What You Need

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Make It

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  • Cook rice as directed on package, omitting salt.
  • Meanwhile, heat oil large saucepan on medium heat. Add chicken, yellow onions, peppers, garlic, ginger and chili powder; stir. Cook 6 to 8 min. or until chicken is no longer pink, stirring frequently. Add flour; cook and stir 1 min. Stir in peanut butter. Add coconut milk, broth and dressing; mix well. Bring to boil, stirring occasionally.
  • Stir in beans, carrots and cilantro; return to boil. Cover; simmer on medium-heat 10 min., stirring occasionally. Serve over rice; top with green onions and coconut.

How to Handle Fresh Chile Peppers

When handling fresh chile peppers, be sure to wear disposable rubber or clear plastic gloves to avoid irritating your skin. Never touch your eyes, nose or mouth when handling the peppers. If you've forgotten to wear the gloves and feel a burning sensation in your hands, apply a baking soda and water paste to the affected area. After rinsing the paste off, you should feel some relief.

How to Toast Coconut

Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!


  • 7 servings, 1 cup chili and about 2/3 cup rice each

Healthy Living

  • Low sodium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 3-1/2 Carb Choice

Diet Exchange

  • 3-1/2 Starch
  • 1 Vegetable
  • 1 Meat (L)
  • 2 Fat

Nutrition Bonus

Take a trip to Asia tonight with this robust low-calorie chili. In addition to providing flavor and crunch, the colorful carrots are also an excellent source of vitamin A.

Nutritional Information

Serving Size 7 servings, 1 cup chili and about 2/3 cup rice each
Calories 440
Total fat 12g
Saturated fat 4.5g
Cholesterol 40mg
Sodium 440mg
Carbohydrate 58g
Dietary fiber 8g
Sugars 9g
Protein 23g
% Daily Value
Vitamin A 140 %DV
Vitamin C 6 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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