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Peanut Butter & Jelly Chicken Chili

Ready in: 45 Minutes
Serves: 4
Complexity: medium
Origin: United States - Northeast

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

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Diet

Chili