Taste of Home
Spicy Peanut Chicken Chili
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings (2 quarts).
While 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
Ingredients
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1 can (15 ounces) pinto beans, rinsed and drained
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1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
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1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
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1 can (14-1/2 ounces) reduced-sodium chicken broth
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1 package (12 ounces) frozen Southwestern corn
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3 tablespoons creamy peanut butter
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1 to 2 tablespoons minced chipotle peppers in adobo sauce
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2 teaspoons chili powder
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1/2 teaspoon ground cinnamon
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3 cups coarsely shredded rotisserie chicken
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6 tablespoons reduced-fat sour cream
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Minced fresh cilantro, optional
Directions
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1.
Place first 9 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes.
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2.
Stir in chicken; heat through. Serve with sour cream and, if desired, cilantro.
Nutrition Facts
1-1/3 cups chili with 1 tablespoon sour cream: 368 calories, 13g fat (3g saturated fat), 67mg cholesterol, 797mg sodium, 33g carbohydrate (11g sugars, 6g fiber), 30g protein.
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