Thai Inspired Chicken & White Beann Chili

"Inspired by popular Thai cuisine, this recipe incorporates rich umami, spicy and acidic flavors in a succulent ground chicken and velvety white chili bean chili that pairs perfectly with light and crisp Chardonnay wine with its fruity and moderate acidity. Cool and crunchy toppings radish, scallions herbs compliment the chili and if you like it hot, top with extra slivered serrano habanero peppers. Simply to prepare, the dish can also be made as an appetizer by stuffing the chili into lettuce leaves much like Thai Larb."

Prep Time

20 minutes

Cook Time

30 minutes

Paired With

Main Protein



Olive oil 1/4 cup, 3/4 cup, 4, 1, 1 lb, 1 Tbsp, 3 tsp, 2 Tbsp, 1 tsp, 1/2 tsp, 2 tsp, 1 tsp, 15 oz, 2 1/2 cups, 1/4 cup, 1/4 cup, 1/4 cup, 1/4 cup, 1/4 cup, 1, 1
Red onion
Garlic cloves
Green Serrano Chili Pepper
Ground chicken breast
Fish sauce
Brown sugar
Lime juice
Chili flakes
Ground cumin
Ground coriander
Canned White Chili Beans
Chicken broth
Cilantro leaves
Mint leaves
Basil leaves
Red Serrano Chili Pepper
Habanero Chili Pepper


Dice 3/4 cup red onion, mince 4 cloves garlic and thinly slice 1 green Serrano Chili Pepper. 

In a dutch oven or soup pot, over medium high heat, saute onion, garlic, and Serrano in 1/4 cup olive oil until just soft about 4-5 minutes.

Add 1 lb ground chicken breast breaking apart meat until cooked through about 4-5 minutes. 

Add 1 Tbsp fish sauce, 3 tsp brown sugar, 2 Tbsps lime juice, 1 tsp salt, 1/2 tsp chili flakes, 2 tsp cumin, 1/2 tsp coriander, and stirring until well  incorporated.

Add 15 oz can drained chili beans, 2 1/2 cups chicken broth, 2 Tbsp cilantro, 2 Tbsp mint and 2 Tbsp basil and bring to boil then reduce heat to low- simmer and cook 15 minutes. 

Top with 1/4 cup thinly sliced radishes, 1/4 cup scallions sliced on diagonal, and remaining  cilantro, mint and  basil. 

If you like your chili hot, sprinkle with 1 small red Serrano Chili Pepper and 1 small slivered Habanero Chili Pepper.