Spicy Peanut Chicken Chili

Lunch

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.

Average Rating: 0

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

Instructions

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.

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.