Prep 5 mins
Cook 20 mins
....scored BIG with my home team on Super Bowl Sunday!
- 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
- 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.
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.
My kind of recipe: fast, easy and attracts compliments. I enjoyed it the next day at work too, heated up in the microwave for a yummy lunch. It's more like a stew and needs more spice to be considered "chili" though. I also don't think the scant amount of cinnamon was detectable in the final product so can't count as one of the five required contest ingredients. Great recipe!
4 stars. As I made this I realized that unlike the kind of chili we usually eat, this was going to be really thick. I was at that point really concerned whether or not my DH would like it because he likes his chili soupy so he can stuff it with lots of crushed crackers. (I know, I agree it is a little strange.) Well I was wrong he really liked it. However my 20 year old granddaughter's comment was, "It's alright but I'm not sure I like the peanut butter in it. I was surprised for myself..since I usually am not wild about garbanzo beans. I thought it tasted pretty good. So I can't give this recipe 5 stars since one of us didn't like it. I'm not sure whether I would make it again but if I did I would probably just forget the peanut butter...but it was good enough to give it 4 stars.