Spicy Peanut Chicken Chili
After spending time in the Southwest, I discovered Mexican peanut chicken and thought it would be fun to make it into a chili. Chipotle peppers give it a nice spice that's extra warming on a cold day. —Crystal Schlueter, Northglenn, CO
Total TimePrep/Total Time: 30 min.
Makes6 servings (2 quarts)
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 package (12 ounces) frozen southwestern corn
- 3 tablespoons creamy peanut butter
- 1 to 2 tablespoons minced chipotle peppers in adobo sauce
- 2 teaspoons chili powder
- 1/2 teaspoon ground cinnamon
- 3 cups coarsely shredded rotisserie chicken
- 6 tablespoons reduced-fat sour cream
- Minced fresh cilantro, optional
- Place first 9 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes.
- Stir in chicken; heat through. Serve with sour cream and, if desired, cilantro.
Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.