Coconut Chicken Chili

Prep and Cooking Time
45 minutes

Yields
4 servings (1 3/4 cups)

Ingredients
1 large skinless chicken breast
1 small onion, chopped
1 tsp of ground ginger or 1 tablespoon grated ginger
1/2 tsp sea salt
1 Tablespoon olive oil
1/2 Tablespoon Red Mill potato starch
1/4 cup water
1 14-oz. can unsweetened coconut milk
1 Tablespoon peanut butter
1 15 oz. can black or pinto beans

        (rinsed and drained)
2 medium carrots, shredded
1 stalk celery
4 cloves garlic, minced
2 Tablespoons chopped fresh basil

In large saucepan cook chicken, onion, ginger, and sea salt in oil over low to medium heat for 6 to 8 minutes or until chicken is no longer pink. Move sauce pan off burner while you dice up the chicken. Add chicken back in the pan. Stir potato starch in 1/4 cup of water. Add this along with the coconut milk, peanut butter and 3/4 cup water. Bring to a boil, stirring occasionally.

Stir in beans, carrots, celery, garlic and chopped basil.  Return to boiling; reduce heat. Simmer, covered, 10 minutes. Serve over brown rice topped with a little sour cream or over organic tortilla chips (my favorite) topped with sour cream and shredded lettuce. 

Credit
From the Kitchen of Rebecca Stewart