Today’s recipe is a really easy and yummy dish to prepare.  Prep time is about 30 minutes at most and cook time comes in right around 20 minutes.  Easy and yummy.

Coconut Chicken Chili

12 ounces skinless, boneless chicken breast halves, chopped

1 cup chopped onion

1 1/2 tsps chili powder

1 1/2 tsps. ground ginger

1/4 tsp cayenne pepper ( would increase this amount if you want a bit of spiciness added)

1 TBSP olive oil

1 TBSP flour

1 14 ounce can unsweetened coconut milk (I used the light variety and it worked fine)

1 TBSP peanut butter

1 15 ounce can cannelloni beans, rinsed and drained

3 medium carrots, shredded ( I omitted as I am not a carrot lover other than totally raw but I can see how it would add to the flavor)

1 stalk celery, sliced (I increased to 2 stalks)

1 medium green onion, sliced

5 cloves garlic, minced

2 TBSP chopped fresh basil (I used the kind from a tube in the produce section as they were out of fresh.  Insert sad face)

Hot cooked rice

1. In large saucepan cook chicken, onion, chili powder, ginger, 1/2 tsp salt, 1/2 tsp black pepper and cayenne pepper in hot oil over medium heat 6 to 8 minutes or until chicken is no longer pink.  Stir in flour and cook 1 minute more.  Stir in coconut milk, peanut butter and 1 cup water. Bring to a boil.

2. Stir in beans, carrots, celery, green onion, garlic and chopped basil.  Return to boiling, reduce heat.  Simmer, covered, 10 minutes.  Serve with rice.

Garnish with jalapeños and basil leaves.