Peanut Chicken Chili

by Leslie Wagner
Print Recipe
Yields: 12 Servings
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


4 cups diced cooked chicken
1 medium yellow sweet onion, chopped
1/3 cup creamy peanut butter
2 tablespoons yellow mustard
1 teaspoon chili powder
Salt and pepper to taste
1 cup finely chopped peanuts
1 can Progresso “Fire Roasted Tomato” Recipe starter
3 16-ounce cans undrained beans of your choice (Use 3 different types of beans for an added twist)
6 ounces tomato paste
8 ounces tomato sauce
28 ounces canned, diced tomatoes


  1. In a pot or large Dutch oven mix first 6 ingredients and cook over medium heat, stirring often until the onions have become clear in appearance and all the ingredients are thoroughly mixed.
  2. Add remaining  ingredients and continue to cook, increasing heat if necessary to get the chili back to a boil.
  3. 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.
  4. Serve over rice and top with cheese.

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