5.0/5 rating 1 vote

Peanut Butter & Jelly Chicken Chili

  • Ready in: 30-45 minutes
  • Serves: 4
  • Complexity: medium
  • kcal: 400
  • Origin: Soups

Ingredients:

  • 1 Medium Onion, diced
  • 2 - 12 oz cans diced tomatoes with green chili or jalapenos
  • 1 - 3 oz can chipped green chili
  • 1 - 28 oz can crushed tomatoes
  • 1 tablespoon each, garlic powder, onion powder
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1/8 cup chili powder
  • 1 - 15 oz can each of light kidney beans, dark red kidney beans, pinto beans
  • 1 - 15 oz can each of cannellini beans, great northern beans, chili beans
  • 1/3 cup creamy peanut butter
  • 1/3 cup grape jelly
  • 6 boneless skinless chicken thighs (cooked and diced)
  • Optional toppings - shredded cheese, sour cream and sliced green onions

Directions

Combine the 1st 8 ingredients in a large pot. Bring to boil, reduce to simmer and add all the beans including the liquid. Simmer for at least 20 minutes. In the meantime, combine PB&J, in a small pan and cook on medium until they have melted together into a smooth sauce. Add the PB&J to the beans and tomato sauce, Combine well then add the diced chicken. Simmer another half hour, stirring frequently. Serve topped with cheese, sour cream and green onions

Share this recipe

Diet

Poultry

Leave a comment

You are commenting as guest. Optional login below.

google-site-verification: google6749a6dc45f43551.html