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Spicy Peanut Chicken Chili

After spending time in the Southwest, I discovered Mexican peanut chicken and thought it would be fun to make it into a chili. Chipotle peppers give it a nice spice that's extra warming on a cold day. —Crystal Schlueter, Northglenn, CO
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings (2 quarts)


  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 package (12 ounces) frozen Southwestern corn
  • 3 tablespoons creamy peanut butter
  • 1 to 2 tablespoons minced chipotle peppers in adobo sauce
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cinnamon
  • 3 cups coarsely shredded rotisserie chicken
  • 6 tablespoons reduced-fat sour cream
  • Minced fresh cilantro, optional


  • Place first 9 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes.
  • Stir in chicken; heat through. Serve with sour cream and, if desired, cilantro.
    Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts
1-1/3 cups chili with 1 tablespoon sour cream: 368 calories, 13g fat (3g saturated fat), 67mg cholesterol, 797mg sodium, 33g carbohydrate (11g sugars, 6g fiber), 30g protein.

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Average Rating:
  • Cary
    Dec 5, 2020

    Great spice and flavor. Son thinks it is best chicken chili ever. Used can of mexicorn in place of frozen. Was perfect served over Fritos and topped with sour cream.

  • Adele
    Nov 15, 2020

    Peanut butter in chili? No. Just. No.