Coconut Chicken Chili

I’ve never been a big fan of chicken chili, but this recipe is great!  The coconut is different and a little sweet, but doesn’t overpower the chili.  You could serve it over rice, and top it with fresh basil, sliced jalapenos, or chopped peanuts.  It think its better without cheese, but you could add that too.  This recipe is kid-friendly (not too spicy) but feel free to kick it up with more chili powder, crushed red pepper, or hot sauce.

• 2 T olive oil
• 1 medium onion, diced
• 1 lb boneless skinless chicken, cut into bite-size pieces
• 3 tsp chili powder, divided
• 1 1/2 tsp ground ginger
• 1/4 tsp crushed red pepper
• 2 T garlic, minced
• 1 T flour
• 14 oz. can unsweetened coconut milk
• 1 c chicken stock
• 1 T peanut butter
• 1 can white beans, drained and rinsed
• 9 oz fresh or frozen corn, about 1 1 /2 c
• 1 bunch green onion, sliced

Heat oil over medium heat in a large pot.  Add onion and saute until softened and beginning to brown.  Add chicken, 2 tsp chili powder, ginger, garlic and crushed red pepper.  Saute until chicken is no longer pink.  Stir in flour and cook 1 minute more.  Add coconut milk, chicken stock, and peanut butter.  Bring to a boil, reduce heat, and simmer 10 minutes.

Stir in beans, corn, and remaining 1 tsp chili powder and simmer at least 15 minutes, up to one hour.  Stir in green onions and season to taste with salt and pepper. 

Serve over rice, and top with chopped fresh basil, jalapenos, shredded cheese, or chopped peanuts.