Trevor's Kitchen

Spicy Peanut Chicken Chili #033

About the Recipe

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 TIME: Prep/Total Time: 30 min.
YIELD: 6 servings (2 quarts).

Nutritional Info

Ingredients:

• 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

Getting it done:

• 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.

• 2. 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.