Asian Inspired Chicken Chili

Regional flavors combine with chicken for a creative twist on a classic chili. Try this Asian-inspired recipe on a chilly day!



Chicken tenders, from the deli, diced

1, 14oz. can

Light unsweetened coconut milk

1, 28 oz. can

Diced tomatoes

1 Tbsp.

Chili powder

1 tsp.

Minced ginger root

1 tsp.

Soy sauce

1 cup

Baby corn pieces

1 cup

Shelled cooked edamame

1/4 cup

Sliced water chestnuts


Green onions, minced


Snipped cilantro


  1. In a 2 quart pot bring the coconut milk, tomatoes, chili powder, ginger root and soy sauce to a boil.

  2. Cover the pot, lower the heat and cook 10 minutes.

  3. Uncover and stir in the rest of the ingredients; heat through.

  4. Serve with garnish.