Spicy Peanut Chicken Chili

Name: Spicy Peanut Chicken Chili
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings (2 quarts)
Cuisine: North America, Mexican
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

Total Time Prep/Total Time: 30 min.

Yield 6 servings (2 quarts)

Test Kitchen Approved

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

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

Directions

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.

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.

Recipe Creator