COCONUT CHICKEN CHILI
12
oz.skinless,bonelesschicken
breast halves, chopped
i
large onion, chopped
1V2
tsp. chili powder
1V2
tsp. ground ginger
'A
tsp. cayenne pepper
i
Tbsp. olive oil
i
Tbsp. all-purposeflour
i
14-oz. can unsweetened
coconut milk
i
Tbsp. peanut butter
i
i5-toi9-oz. can cannellini
beans, rinsed and drained
3
medium carrots, shredded
i
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
jalapenos (optional)
1.
In large saucepan cook chicken, onion, chili
powder, ginger,
V
2
teaspoon
salt,
V
2
teaspoon
black 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 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.
For more o f our best chili
recipes, visit BHG.com/chili
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