Thai Chicken Chili

This Thai Chicken Chili post has been compensated by Collective Bias, Inc. and it’s advertiser.
All opinions here are mine alone. #GameForBasketball #CollectiveBias This post is not medical advice.

Thai Chicken Chili is the most flavorful chili recipe ever – and the perfect dinner to serve up while watching the game, all you need is a bowl and a spoon!


We’re gearing up for the best part of basketball season around my house and we’re making sure our house if set up just right for game time.

First you have to have the food.  It seems like everyone has their favorite game day food so The menu has to be planned out carefully.

I like dinner and appetizer recipes that you can let your guests serve themselves and then you (as the host) can sit down and watch the game too.

I try to make as much as I make for a party ahead of time and a lot of that is also going to be self-served for the reason that is just makes my life easier.

Also, for parties, I like to set up my table with themed decorations to get everyone excited for game time. Because you have to have a theme in my opinion!

So here I used a large glass chip bowl for the center piece with a basketball netting around it, bowls filled with basketball bounce balls in case we get bored during commercials…and of course all the chili toppings.


Another reason I like this Thai Chicken Chili Recipe so much, all the toppings.

I put out cheese, scallions, sour cream, chopped tomatoes and fresh lime to squeeze on top. And the best part? Scooping the chili up with tortilla chips. Who needs a spoon when you can use a chip??

You can make the chili a day or two head of time and then maybe warm it up in a crock pot right or low on the stove top.

Start by cooking down a whole bunch of onions and peppers. Not just one pepper, but poblanos, green chilis and jalapenos.


Once that cooks down you can add in ground chicken and brown it up. I like to keep this all in one pot so I scrape my peppers and onions off to one side of the pot and use the free side to brown the chicken.

Now that it’s browned you can stir them all together.


Pour in about a cup of beer to deglaze the pot. Save the rest for game time, I’m sure it won’t go to waste. Then stir in chicken broth and a couple cans of white beans.

Now for the fun part, the peanut butter! Yep, this Thai Chicken Chili has a peanut flavor going on in the background that can’t be beat.

For instance, you’ve heard of a chicken satay recipe? It’s pretty much that flavor turned into chili. But I probably like the flavor in this chili even more.

That’s it – the chili is done. All that’s left to do is let it simmer for about an hour and wait for the game to come on or grab another beer.

You do you.


Finally, I like to finish off my bowl with a squeeze of fresh lime juice before I dive in. Because you have to add the finishing touches here…

And now it’s time to sit back and watch the game. Like I said, even if you like to keep this bowl of Thai Chicken Chili simple, or load it up with all the toppings…your guests are going to flip for the flavor either way!


You’re probably going to be making this chicken chili recipe a lot once you try it, so make sure to Pin it or save it to your favorite recipes!


Thai Chicken Chili

  • Author: Dan
  • Yield: 8 1x


A flavorful chicken chili with a spicy peanut sauce and chilis!


  • 2 tablespoons olive oil
  • 2 lbs. ground chicken
  • 2 large onions, diced
  • 3 cloves garlic, small diced
  • 2 poblano peppers, diced
  • 2 jalapeno peppers, diced
  • 2 (4.25 oz) cans diced green chilis
  • 1 tablespoon cumin
  • 2 tablespoons chili powder
  • 2 teaspoons salt
  • 3/4 cup light beer
  • 1 cup chicken broth
  • 1/2 cup smooth peanut butter
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons sriracha
  • 2 (15.5 oz) cans small white beans, drained and rinsed

For the toppings Bar

  • tortilla chips
  • chopped scallions
  • grated cheese
  • chopped tomatoes
  • lime wedges
  • sour cream
  • sliced jalapeno peppers


  1. In a large dutch oven, heat the olive oil over medium heat, then add the onions, garlic, both peppers and the chilis.
  2. Cook for 8-10 minutes, stirring until softened.
  3. Push the onion and peppers over to one side of the pot and then add in the ground chicken to brown.
  4. Once the chicken is browned through, stir together with the peppers and onions.
  5. Add the cumin, chili powder and salt then stir to combine.
  6. Pour in the beer to deglaze the pot, scraping up the bottom as you stir.
  7. Next pour in the chicken broth, worcestershire sauce, soy sauce, sriracha and oyster sauce then stir.
  8. Stir in the peanut butter until it’s completely mixed into the chili.
  9. Add the beans in, stir and let simmer uncovered for 45 minutes to an hour.


16 Responses

  1. I love chili and the spicier, the better! I can’t wait to try this out and actually watch the game. My team was playing in the Big Game and I missed most of the first half because I was prepping food and hosting. #client

  2. Anne

    I just made this and it’s REALLY good. What caught my attention to this recipe is that I’m half Thai, it has peanut butter AND beer. My only tweaks to this recipe were: the addition of a couple of freshly chopped tomatoes and when the chili’s juices began to cook down too fast, I added more beer – had to adjust the seasonings with the addition of more liquid and also gave a big squirt of fresh lime juice.

    The chili came out thick, rich and flavorful – with the taste of peanut butter. I just ladled the chili a top a serving of Trader Joe’s multi-grain rice and chowed down. Thanks for the uniquely tasting recipe, Dan!

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