Peanut Chicken Chili

Presented by Don Koehler at the
2014 Southern Women's Show

  • 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
  • Directions
    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.