Coconut Chicken Chili

Coconut Chicken Chili

Time: 30 min

Servings: 4-6

On My Menu: From Better Homes and Garden magazine

Ingredients:
12 oz. skinless, boneless chicken breast halves, chopped
1 large onion, chopped
1 1/2 t. chili powder
1 1/2 t. ground ginger
1/2 t. each salt and black pepper
1/4 t. cayenne pepper
1 T. olive oil
1 T. flour
1 14oz. can coconut milk
1 T. peanut butter
1 c. water
1 15oz can cannellini beans, rinsed and drained
3 med. carrots, shredded
1 stalk celery, sliced
1 med. green onion, sliced
5 cloves garlic, minced
2 T. chopped fresh basil

Directions:
In large saucepan cook chicken, onion, chili powder, ginger, 1/2 t. salt, 1/2 t. black pepper, and the cayenne pepper in hot oil over med heat for 6-8 min or until chicken is no longer pink.
Stir in flour and cook 1 min more.
Stir in coconut milk, peanut butter, and 1 c. 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 over rice. Top with basil.

Notes: I used 5 chicken tenderloins,1/2 red onion and 1/2 white onion, and dried basil instead of fresh.