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When we returned home from our 8-day trip to LA for Natural Products Expo West, we were faced with an empty-ish fridge and pantry, along with no real desire to make a run to the grocery store. 


Our solution: a fun game of #RefrigeratorRoulette: Making a delicious meal from the random contents of our refrigerator and pantry. What we ended up with: a deliciously satisfying spicy coconut pork chili —  almost a curry — that gently welcomed us back to a chilly early spring in Idaho after over a week in sunny Cal.  

Coconut Pork Chili with Three Kings

Print Friendly and PDF   Prep Time: 10 min   Cook Time: 20-30 minutes   Yields: 8 servings


  • Oil (olive, avocado, coconut, or any cooking oil)
  • 1 large onion, chopped
  • 1 lb pork steak or chops, cut in bite-sized pieces
  • Three Kings Smoky+Spicy+Sweet Rub
  • 1 can coconut milk
  • 1 tablespoon peanut butter
  • 2 cups water
  • 1.5 cups shredded carrot (about 3 medium carrots)
  • 2 celery stalks, diced
  • 1 15-oz can white beans, drained
  • Brown or white rice, cooked (optional)


  1. Heat 2 tsp oil in a large pot over medium high heat. Add onion, pork, and 2 tsp Three Kings. Cook until pork is no longer pink.

  2. Add water, coconut milk, peanut butter, celery, carrot, and beans. Simmer for 15-20 minutes.

  3. Season with more Three Kings to taste. 

  4. Serve over steamed brown or white rice, or enjoy all by itself as a chili or stew.

Featured Seasoning:  Three Kings Smoky+Spicy+Sweet Rub

Why it works: The balanced spicy-smoky-sweetness of Three Kings combines with the nutty creaminess of coconut milk to make an almost-curry. The crunchy veggies, juicy pork, and a kick-in-the-caboose of habanero chile provides a deliciously-warming Thai-inspired stew, perfect for these chilly windy spring days: comforting and warming without being heavy. 

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