While spending time in the Southwest, I discovered Mexican peanut chicken and thought it would be fun to make it into a chili. Chipotle peppers give it a nice spice that's extra warming on a cold day. —Crystal Schlueter, Northglenn, CO

Spicy Peanut Chicken Chili

(15 ounces) pinto beans, rinsed and drained

(14-1/2 ounces) Mexican diced tomatoes, undrained

(14-1/2 ounces) reduced-sodium chicken broth

(12 ounces) frozen Southwestern corn

peanut butter

chipotle peppers

chili powder

cinnamon

chicken

sour cream

cilantro,

Place first 9 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes.

Stir in chicken; heat through. Serve with sour cream and, if desired, cilantro.

Made an account just to provide a counter-review to AdeleFarough's. There are several little-known secret ingredients that can allow for a much better chili when implemented right. Just to name a few; peanut butter, cocoa powder, and sugar, not necessarily all at once. In this recipe's case, the peanut butter was a great addition and made a very yummy chili that lasted me and my wife for a couple of days with the addition of some homemade cornbread.

<p>This was delicious! I was kind of intrigued yet weary of the peanut butter, but decided to try it out, and I'm glad I did! The peanut butter made this a stand-out. Came back here to save the recipe so I can make it again.</p>

Great spice and flavor. Son thinks it is best chicken chili ever. Used can of mexicorn in place of frozen. Was perfect served over Fritos and topped with sour cream.

spicy peanut chicken chili

Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 4

Author : Taste of Home Editors

Ingredients

Instructions

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