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Coconut Chicken Chili
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)
Directions
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.
Nutrition Facts
(Coconut Chicken Chili)
- Servings Per Recipe 4,
- cal. (kcal) 556,
- Fat, total (g) 31,
- chol. (mg) 49,
- sat. fat (g) 22,
- carb. (g) 47,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 2,
- fiber (g) 11,
- sugar (g) 8,
- pro. (g) 32,
- vit. A (IU) 79,
- vit. C (mg) 12,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 13,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 93,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 890,
- Potassium (mg) 990,
- calcium (mg) 111,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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