Coconut Chicken Chili

By angielaine

Ingredients

• 12 oz skinless, boneless chicken breast halves, chopped
• 1 large onion, chopped
• 1 1/2 tsp chili powder
• 1 1/2 tsp ground ginger
• 1/4 tsp cayenne pepper
• 1 Tbsp olive oil
• 1 Tbsp all-purpose flour
• 14 oz can unsweetened coconut milk
• 1 Tbsp peanut butter
• 1 can navy beans, rinsed
• 3 medium carrots, shredded
• 1 stalk celery, diced
• 1 medium green onion, diced
• 5 cloves garlic, minced
• 2 Tbsp fresh basil
• Hot cooked jasmine rice
• Additional basil
• Sliced jalapeños

Preparation

Step 1

In large saucepan cook chicken, onion, chili powder, ginger, ½ tsp salt and ½ tsp pepper, and the cayenne pepper in hot oil over medium heat for 6 to 8 minutes or until chicken is no longer pink. Stir in flour and cook 1 more minute. Stir in coconut milk, peanut butter, and 1 cup water. Bring to boiling, stirring occasionally. 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 jalapenos.