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Coconut, Chicken and Chickpea Chili

Cook Time:
4 hrs
Prep Time:
15 mins

Chef notes

This recipe was created in an effort to change up our standard game-day chili recipe. I love when I create a dish that surprises me and the people I am serving it to as a welcome switch-up. The great thing about this chili is it feeds a group of people and is even better the next day. Add a baked potato to the side for serving, or save it for a round-two recipe. Top a baked potato or sweet potato with the chili mixture the next day for a delicious lunch.

Technique tip: I like to sauté the onions and garlic prior to adding it to the crockpot; it gives the dish a better flavor and texture and helps avoid that raw onion taste.

Swap option: You can use white beans instead of chickpeas, if desired. If you cannot find the specific broth, use 1½ cups of chicken broth with 1/2 cup of coconut water. If you can't find fresh corn, frozen corn or canned corn is fine as long as you drain it before adding.

Special equipment: A crockpot/slow cooker, though you can adapt this recipe to work in a large Dutch oven.


  • 1 tablespoon coconut oil
  • 1 yellow onion, chopped
  • 3 tablespoons chopped garlic (from about 9 cloves)
  • pounds boneless, skinless chicken breast
  • 1/2 teaspoon chipotle chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (4-ounce) can green chiles
  • 1 can chickpeas, drained and rinsed
  • 1 cup corn kernels
  • 16 ounces Freak Flag Organic Coconut Chicken Bone Broth (or 1½ cups chicken broth + 1/2 cup coconut water)
  • 1/2 cup coconut milk
  • 1/4 cup sour cream
  • lime, for squeezing
  • sliced avocado or jalapeño, shredded cheddar or cotija cheese and tortilla strips, for serving (optional)



Heat the coconut oil in medium size sauté pan over medium-high heat. Once the pan is warm, add the onions and cook for about 4 to 5 minutes, until translucent.


Add in the garlic and sauté for another minute. Remove from heat and set aside.


Add the chicken to a slow cooker. Season with chili powder, onion powder, garlic powder, oregano, cumin, ginger, salt and pepper.


Pour the garlic and onion mixture over top, along with the green chiles, chickpeas and corn.


Add the coconut-chicken broth to the slow cooker. Give it a gentle stir. Cover and cook on high for 4 hours.


After 4 hours, remove the chicken to a large mixing bowl and shred with two forks, then add the chicken back into the slow cooker along with the coconut milk.


Allow the chili to cook for 15 minutes more, until it begins to thicken. Before serving, melt in the sour cream and squeeze in lime juice, to taste.


Serve with various toppings, if desired.