Trevor's Recipe Collection
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 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
• 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.