Thai-Inspired Peanut Lime Chicken Chili

Why You’ll Love This Recipe

• Comforting like classic chili but with a creamy peanut-lime twist that feels fresh and exciting.
• Uses pantry staples (beans, peanut butter, canned tomatoes) plus simple fresh ingredients.
• Mild and family-friendly, yet easy to spice up for heat lovers.
• Makes a generous pot that reheats beautifully for lunches or freezer meals.

Grocery List

• Produce: Yellow onion, red bell pepper, garlic, fresh ginger, limes, fresh cilantro, scallions
• Dairy: Optional: plain yogurt or sour cream (for serving)
• Pantry: Neutral oil, canned mild diced green chiles, fire-roasted diced tomatoes, white beans (cannellini or Great Northern), low-sodium chicken broth, creamy natural peanut butter, soy sauce, tomato paste, brown sugar or honey, ground cumin, ground coriander, salt, black pepper, roasted salted peanuts (for garnish)
• Meat: Boneless skinless chicken breasts or thighs

Full Ingredients

For the Peanut-Lime Chicken Chili

• 2 tbsp neutral oil (canola, avocado, or vegetable)
• 1 large yellow onion, diced
• 1 medium red bell pepper, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated or minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 2 tbsp tomato paste
• 1 (4 oz) can mild diced green chiles, undrained
• 1 (14.5 oz) can fire-roasted diced tomatoes, with juices
• 3 cups low-sodium chicken broth
• 2 tbsp low-sodium soy sauce
• 1 tbsp packed light brown sugar or honey
• 1.5 lb boneless skinless chicken breasts or thighs (or a mix)
• 1/2 cup creamy natural peanut butter (unsweetened, unsalted if possible)
• 2 (15 oz) cans white beans (cannellini or Great Northern), drained and rinsed
• Zest of 1 lime (about 1 tsp loosely packed)
• 2–3 tbsp fresh lime juice (from about 1–2 limes), to taste
• 1/2–1 tsp fine sea salt, or to taste
• 1/4 tsp freshly ground black pepper, or to taste

For Serving & Garnish (Optional but Recommended)

• 1/4 cup chopped fresh cilantro leaves
• 2–3 scallions, thinly sliced
• 1/3 cup roasted salted peanuts, roughly chopped
• Lime wedges
• Plain yogurt or sour cream, for a cooling swirl (optional)
• Cooked rice or warm crusty bread, for serving alongside (optional)

Step-by-Step Instructions

Step 1: Prep your ingredients

Dice the onion and red bell pepper. Mince the garlic and grate or finely mince the ginger. Open the cans of diced green chiles, tomatoes, and white beans (drain and rinse the beans, but keep the juices on the tomatoes and green chiles). Measure out the spices, tomato paste, broth, soy sauce, brown sugar or honey, and peanut butter. Pat the chicken dry with paper towels and set aside.

Having everything prepped before you start cooking makes the process smooth and keeps the aromatics from burning while you scramble to open cans.

Step 2: Sauté the aromatics

In a large heavy-bottomed pot or Dutch oven, heat the 2 tbsp of oil over medium heat. Add the diced onion and red bell pepper. Cook, stirring occasionally, until the vegetables are softened and the onion is turning translucent, about 5–7 minutes.

Add the minced garlic and grated ginger. Cook for 1 minute, stirring constantly, until fragrant but not browned. Stir in the ground cumin, ground coriander, and tomato paste. Cook for another 1–2 minutes, stirring, until the tomato paste deepens in color and the spices smell toasty.

Step 3: Build the flavorful base and simmer the chicken

Add the can of mild diced green chiles (with their juices) and the can of fire-roasted diced tomatoes (with juices) to the pot. Stir to combine. Pour in the 3 cups of chicken broth, the soy sauce, and add the brown sugar or honey. Stir well, scraping up any browned bits from the bottom of the pot.

Nestle the chicken breasts or thighs into the liquid so they are mostly submerged. Increase the heat to medium-high and bring just to a gentle simmer. Once simmering, reduce the heat to low, cover the pot with a lid slightly askew, and cook for 18–20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and is easily shredable.

Step 4: Shred the chicken

Using tongs, transfer the cooked chicken to a large plate or shallow bowl. Let it sit for 3–5 minutes until cool enough to handle but still warm. Use two forks to pull the chicken into bite-size shreds.

While you shred, keep the pot at a very gentle simmer, uncovered, to slightly reduce and concentrate the sauce base.

Step 5: Add the peanut butter and beans

To avoid clumps, ladle about 1/2 cup of the hot broth from the pot into a small bowl with the 1/2 cup peanut butter. Whisk until completely smooth and pour this mixture back into the pot, stirring well to combine. This creates a silky, creamy, peanutty base without any separation.

Add the drained and rinsed white beans. Stir and let the chili simmer over low heat, uncovered, for 5–10 minutes. It should thicken slightly and become glossy. If it ever starts to boil hard, turn the heat down; a gentle simmer keeps the peanut butter sauce smooth.

Step 6: Finish with lime and adjust seasoning

Return the shredded chicken and any accumulated juices on the plate to the pot. Stir in the lime zest and 2 tbsp of the lime juice. Taste and add more lime juice if you prefer extra brightness. Season with 1/2–1 tsp salt and 1/4 tsp black pepper, tasting as you go. If the chili is thicker than you like, thin it with a splash or two of extra broth or water; if it is too thin, simmer a few more minutes uncovered.

Turn off the heat and let the chili rest for 5 minutes to settle and meld the flavors before serving.

Step 7: Garnish and serve

Ladle the savory peanut-lime chicken chili into warm bowls. Top each serving with a sprinkle of chopped cilantro, sliced scallions, and chopped roasted peanuts. Add a dollop of yogurt or sour cream if you like a creamy contrast, and serve with lime wedges on the side for squeezing at the table. This chili is delicious on its own, over a scoop of rice, or with warm crusty bread for dipping into the thick, peanut-rich broth.

Pro Tips

• Use natural peanut butter: Unsweetened, unsalted peanut butter gives the best flavor and texture. If using sweetened peanut butter, reduce or omit the brown sugar or honey.
• Whisk before adding: Always whisk the peanut butter with hot broth in a separate bowl first. This prevents stubborn clumps and keeps the sauce silky.
• Control the thickness: For a thicker, chili-like texture, simmer a bit longer uncovered. For a soupier bowl, add extra broth until it is just right for you.
• Bite-size shreds: Shred the chicken into smaller pieces so they soak up the peanut-lime broth and you get a bit of chicken in every spoonful.
• Add heat at the table: Keep the base mild and serve with chili flakes, hot sauce, or sliced fresh chiles so each person can customize their bowl.

Variations

• Vegetarian / Vegan: Omit the chicken and use vegetable broth. Add an extra can of white beans or chickpeas plus 2 cups of diced sweet potato or cauliflower florets. Simmer until the vegetables are tender. Use a plant-based yogurt for serving if desired.
• Spicy Thai-leaning version: Stir 1–2 tbsp red curry paste into the pot along with the tomato paste and spices in Step 2. Add a pinch of crushed red pepper flakes or a drizzle of chili oil at the end for extra heat.
• Slow cooker method: Sauté the onion, bell pepper, garlic, ginger, spices, and tomato paste on the stovetop, then transfer to a slow cooker with the chicken, tomatoes, green chiles, broth, soy sauce, and brown sugar. Cook on Low for 6–7 hours or High for 3–4 hours. Shred the chicken, stir in the peanut butter (thinned with some hot broth) and beans, and cook on High for 15–20 minutes more. Finish with lime and garnishes.

Storage & Make-Ahead

Allow the chili to cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. The flavors deepen over time, so it often tastes even better on day two. Reheat gently on the stovetop over low to medium-low heat, adding a splash of water or broth if it has thickened too much. Stir occasionally to keep the peanut-enriched broth smooth.

For longer storage, freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator before reheating. If the sauce looks slightly separated after thawing, whisk in a bit of hot broth as it warms, and it will come back together.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without garnishes, rice, or yogurt): about 440 calories, 35 g protein, 18 g fat, 30 g carbohydrates, 7 g fiber, and 900–1,000 mg sodium (will vary based on broth, soy sauce, and salt used). Adding garnishes like peanuts and yogurt will increase calories and fat slightly, while extra lime or herbs add virtually no calories.