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 winter day.

—Crystal Schlueter, Northglenn, CO

Takes: 30 min. • Makes: 6 servings

• 1 can (15 oz.) pinto beans, rinsed and drained
• 1 can (14 ½ oz.) Mexican diced tomatoes, undrained
• 1 can (14 ½ oz.) no-salt-added diced tomatoes, undrained
• 1 can (14 ½ oz.) reduced-sodium chicken broth
• 1 pkg. (12 oz.) frozen Southwestern corn
• 3 Tbsp. creamy peanut butter
• 1 to 2 Tbsp. minced chipotle peppers in adobo sauce
• 2 tsp. chili powder
• ½ tsp. ground cinnamon
• 3 cups coarsely shredded rotisserie chicken
• 6 Tbsp. 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 the sour cream and, if desired, fresh cilantro.

1 ⅓ cups chili with 1 Tbsp. sour cream: 368 cal., 13g fat (3g sat. fat), 67mg chol., 797mg sod., 33g carb. (11g sugars, 6g fiber), 30g pro.