s SPICY PEANUT BUTTER CHILI ***
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s SPICY PEANUT BUTTER CHILI ***
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Ingredients
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Instructions *** 12-27-19 good, good use of lo chicken or turkey *** 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). 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 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. © 2019 RDA Enthusiast Brands, LLC This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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