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Coconut-Chicken Chili

Ingredients

• 12 ounces skinless, boneless chicken breast halves, chopped into bite-size pieces
• 1 cup chopped onion
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 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 cup water
• 1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
• 1 1/2 cups shredded carrot
• 1/2 cup sliced celery
• 2 tablespoons sliced green onion
• 5 cloves garlic, minced
• 2 tablespoons chopped basil
• Hot cooked jasmine rice
• Basil leaves
• Sliced jalapeno peppers (optional)

Directions

1. In a saucepan cook chicken, onion, chili powder, ginger, salt, black pepper, and cayenne pepper in hot oil over medium heat for 6 to 8 minutes.
2. Stir in flour and cook for 1 minute.
3. Stir in coconut milk, peanut butter, and the water.
4. Bring to boiling, stirring occasionally.
5. Stir in beans, carrot, celery, green onion, garlic, and chopped basil.
6. Return to boiling, reduce heat and simmer, covered, for 10 minutes.
7. Serve with rice.
8. Top each serving with basil leaves and chile pepper.

Attribution