Recipe by Deb's Recipes
....scored BIG with my home team on Super Bowl Sunday!
Top Review by Brooke the Cook in WI
I threw everything together and made this in the crock-pot yesterday - I cooked the chicken first - turned to Low for 8 hours, although would have been done in 6. I loved the texture of this thick chili. Like another reviewer noted, I found the seasoning to be 'not enough.' The cinnamon could not be tasted; I ending up doubling the chili powder, cumin, cinnamon and adding a good amount of cayenne. The finished chili was really tasty and everyone enjoyed. I wasn't able to taste the peanut butter (which I also doubled). I think this recipe is well on its way to becoming a star, just a tweak or two... I thought cloves might be a nice addition that would complement the cinnamon nicely.
- 3⁄4-1 lb chicken breast, diced
- 1 onion, chopped (about 1 cup)
- olive oil (for sauteeing) or vegetable oil (for sauteeing)
- 1 (15 ounce) can diced tomatoes
- 1 (10 ounce) candiced tomatoes and green chilies (choose your preferred level of heat)
- 1 tablespoon minced garlic
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon oregano
- 1⁄8 teaspoon cinnamon
- 2 tablespoons smooth peanut butter
- 1 (15 ounce) can garbanzo beans, drained
- 1 (15 ounce) can great northern beans, drained (or other white beans such as cannellini)
- 3 tablespoons chopped cilantro leaves
- sour cream
- shredded monterey jack cheese
Directions See How It's Made
- Sautee chicken breast pieces and onion in oil until chicken is no longer pink. Add undrained tomatoes and spices, then bring to a boil, reduce heat, cover and simmer for 10 minutes to blend flavors.
- Stir in peanut butter until evenly melted then stir in beans and bring back to simmer for 5 minutes to heat through. Stir in cilantro and serve topped with sour cream and shredded cheese.