With creamy coconut milk and just the right amount of spice, this chicken chili recipe is quick and easy enough for a weeknight meal, and makes plenty of leftovers! Use whatever you have on hand, and whatever your family loves in this versatile recipe. We love it served with our homemade bacon buttermilk skillet cornbread.
Add shredded chicken, beans, and diced tomatoes.
Whisk tomato paste and broth together in a 4-cup measuring glass.
Add to pot along with all the spices.
Add coconut milk and olives 5 minutes before serving, if using.
Feel free to substitute water for broth, heavy cream for coconut milk, and adjust spices as needed.
Topping suggestions: sour cream, shredded cheese, cilantro, fresh onions and more sliced olives.
We prefer to soak beans for gentler digestion and increased nutrition. Learn how here!
Chicken Chili Recipe https://traditionalcookingschool.com/food-preparation/recipes/chicken-chili/