Thai Chicken Chili

Lime leaves, fish sauce, chiles, and coconut milk bring spicy Thai flair to a hearty one-pot chicken and black bean chili.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 392 Calories

Ingredients

• 3 tablespoons olive oil
• 1 (14 ounce) can coconut milk
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 ½ tablespoons chili powder
• 2 cloves garlic, thinly sliced
• 2 yellow onions, chopped
• 1 tablespoon fish sauce
• 1 (14.5 ounce) can stewed tomatoes, coarsely chopped
• 2 (15 ounce) cans black beans
• 1 bunch fresh cilantro, finely chopped, divided
• 4 boneless, skinless chicken breast halves, cut into 1/2-inch slices
• 1 limes, juiced, divided
• 4 tablespoons chile-garlic sauce
• 10 slices canned jalapeno pepper
• 5 makrut lime leaves
• 3 Thai chiles, finely chopped, or to taste (Optional)

Recipe Instructions

Step 1

Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken, fish sauce, and juice of 1/2 of the lime juice. Saute until chicken is no longer pink on the outside, 6 to 8 minutes.

Step 2

Add garlic and stir for 30 seconds. Add onions and cook until almost translucent, about 3 minutes. Stir in chili powder to coat. Add tomatoes and black beans with their liquid. Stir in corn coconut milk, 1/2 of the cilantro, chile-garlic sauce, jalapenos, and lime leaves. Reduce heat and simmer to desired thickness, about 15 minutes.

Step 3

Add Thai chiles. Remove lime leaves before serving. Add remaining lime juice and garnish with remaining cilantro.