Coconut Chicken Chili

By DrChef

Prep: 30 minutes Cook: 20 minutes Nutrition Facts: Calories 556, Total Fat (g)31, Saturated Fat (g)22, Monounsaturated Fat (g)5, Polyunsaturated Fat (g)2, Cholesterol (mg)49, Sodium (mg)890, Carbohydrate (g)47, Total Sugar (g)8, Fiber (g)11, Protein (g)32, Vitamin C (DV%)21, Calcium (DV%)11, Iron (DV%)29, Percent Daily Values are based on a 2,000 calorie diet

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
• 1 14-oz. can unsweetened coconut milk
• 1 Tbsp. peanut butter
• 1 15- to 19-oz. can cannellini beans, rinsed and drained
• 3 medium carrots, shredded
• 1 stalk celery, sliced
• 1 medium green onion, sliced
• 5 cloves garlic, minced
• 2 Tbsp. chopped fresh basil
• Hot cooked jasmine rice
• Fresh basil and sliced jalapeños (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 jalapeños. Makes 4 (1-3/4-cup) servings.