Chicken Curry Chili is a hearty meal the kind that sticks to your ribs and keeps you going, it’s full of flavor and is one of my favorite chili recipes.

This chicken curry chili is simple to make and comes together fast, it can be made the day before for a quick weekday meal.
This is not the traditional chili that I usually make. It is flavored with curry powder and turmeric for a unique flavor. This is one of our favorite ways to make chili. It is perfect when the weather turns cooler. We love the flavor that the curry powder and turmeric give this chili.

Helpful tips
- Use low-sodium beans and diced tomatoes if you are concerned about sodium.
- Rinse the beans with water before adding them to the chili.
- If you prefer beef in chili, you can use ground beef in place of the chicken.
- When seasoning the chili, do not add all of the seasoning at one time. Gradually add the curry powder, salt, and pepper, and taste after each time you add the seasoning. This will help prevent over-seasoning the chili.
- Store leftover chili for up to four days in the refrigerator. Make sure to store it in an airtight container.
Ingredients you will need to make this chili recipe
- Olive Oil
- Onion
- Garlic
- Cooked Chicken
- Low-Sodium Chicken Broth
- Coconut Milk
- Navy Beans
- Pinto Beans Black Beans
- Diced Tomatoes
- Curry Powder
- Turmeric
- Salt
- Pepper
How to make chicken curry chili
Step one and two
Add olive oil, onions, and garlic to a large soup kettle. Cook until they are tender.
Steps three, four, and five
Add the chicken and beans to the onion and garlic. Next, add the coconut milk and diced tomatoes to the chili. Stir in the curry powder and turmeric.
Steps six and seven
Season with salt and pepper. Cook for 20 to 30 minutes until the flavors are blended together.
Here are additional chili and soup recipes you may enjoy
If you make this chicken curry chili I would love to hear about it! Please leave me a comment and a rating.

Chicken Curry Chili
Ingredients
- 2 tablespoons olive oil
- 1 cup onion chopped
- 3 cloves garlic minced
- 2 to 3 cups cooked chicken shredded
- 2 cups` low sodium chicken broth
- 3/4 cup coconut milk
- 15.5 ounce can Navy beans
- 15.25 ounce can pinto beans
- 15 ounce can black beans
- 14.5 ounce can diced tomatoes
- 5 teaspoons curry powder or to taste
- 1/4 teaspoon turmeric
- salt and pepper to taste
Instructions
- In a large Dutch oven heat the oil over medium heat. Add the chopped onion and garlic. Cook until the vegetables are tender.
- Add the chicken, chicken broth, coconut milk, beans, tomatoes and stir in. Stir in the curry powder, turmeric, salt, and pepper.
- Bring the chili to a boil and reduce heat continue to cook for 20 to 30 minutes.
Notes
- For healthier chili, use beans and diced tomatoes that have low sodium.
- Rinse the beans before adding them to the chili.
- Gradually add the curry powder, salt, and pepper to the chili. Taste after each addition. This will help to get the taste that you like.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- If you prefer to keep the chili for a longer time, it can be frozen in an airtight container for up to 6 months.
Nutrition
This recipe was originally published on November 8, 2018. It has been updated with new content and pictures on December 18, 2024.
This sounds so good. A fusion of food cultures that works well in my mind. I’ve the white meat of a rotisserie chicken in the fridge that’s perfect for this. I see this for lunch tomorrow…
Looks mouthwatering! I can never resist a good curry dish.
I love a good chili, but I’ve never thought about making it with curry powder. What a fun twist! I’m traveling this week, but I’m definitely putting this on the radar for when I get back in town. Sounds delicious, Dawn!
I’ve never had curry in chili myself, but it looks incredible! Will have to give it a try! 🙂
We loved this new chili recipe! It is amazing!!
Thank you Emily, I am happy to hear you liked the chili.
A yummy dish! Filling! My family and I enjoy this dish a lot! I added some sweet corn kernels and chopped bell pepper for a little more veg.
Hi WildFlower, I a so happy that you liked the recipe. The corn and the peppers sound like a great addition to this chili.
This recipe actually came in third and was the ONLY chicken chili to win at our church’s chili cook off last year. Definitely using it again this year
Hi Ashlee, how fun. I am glad that you got third place. I am happy that you enjoyed the recipe!
The curry and turmeric give your chili such a fun, playful flavor profile. I also love that this chili can be made with either chicken or beef. That makes changing up the flavors so easy!
Hi Heidi, The curry chili is my husband’s favorite chili that I make.