SPICY PEANUT CHICKEN CHILI

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Spicy Peanut Chicken Chili image

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

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 368 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 797mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein.

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