Peanut Chicken Chili

4 cups diced cooked chicken
1 medium yellow sweet onion, chopped
1/3 cup creamy peanut butter
2 Tbsp. yellow mustard
1 tsp. chili powder
salt and pepper to taste

In a pot or large Dutch oven mix these ingredients and cook over medium heat, stirring often until the onions have become clear in appearance and all the ingredients are thoroughly mixed.

1 cup finely chopped peanuts
1 can Progresso “Fire Roasted Tomato” Recipe starter
3 16-oz. cans undrained beans of your choice (Use 3 different types of beans for an added twist)
6 oz. tomato paste
8 oz. tomato sauce
28 oz. canned, diced tomatoes

Add these ingredients and continue to cook, increasing heat if necessary to get the chili back to a boil.

Cover pot and reduce heat to simmer. Cook for a couple hours or more, stirring occasionally to prevent sticking. Keep temperature on simmer to ensure the liquid doesn’t cook off.

Serve over rice and top with cheese.

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