Coconut Chicken Chili

By jkenb

Ingredients

• 12 ounces skinless, boneless chicken breast halves, chopped
• 1 large onion, chopped
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground ginger
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 1 14 ounce can unsweetened coconut milk
• 1 tablespoon peanut butter
• 1 15 - 19 ounce can cannellini beans, rinsed and drained
• 3 medium carrots, shredded
• 1 stalk celery, sliced
• 1 medium green onion, sliced
• 5 cloves garlic, minced
• 2 tablespoons chopped fresh basil
• Hot cooked jasmine rice
• Fresh basil and sliced jalapenos (optional)

Preparation

Step 1

1. In large saucepan cook chicken, onion, chili powder, ginger, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the cayenne pepper in hot oil over medium heat 6 to 8 minutes or until chicken is no longer pink. Stir in flour and cook 1 minute more. Stir in coconut milk, peanut butter, and 1 cup water. Bring to boiling, stirring occasionally.



2. Stir in beans, carrots, celery, green onion, garlic, and chopped basil. Return to boiling; reduce heat. Simmer, covered, 10 minutes. Serve with rice. Top with basil leaves and sliced jalapenos. Makes 4 (1-3/4-cup) servings.