Coconut Chicken Chili

My mom passed along her Jan 2010 issue of Better Homes and Gardens and there are some scrumptious looking recipes in it! This one was at the top of my list to try...because honestly I have yet to try a recipe that involves coconut milk that I don't like :-). It was De-Licious and Addie helped me cook it...which meant she even decided to give it a try. Leftovers for lunch yesterday were just as good :-).

Ingredients:
-12 oz. skinless, boneless chicken breast halves, chopped (I just used 1 small breast and I think you could leave it out all together to make it meatless - the beans give enough heartiness)
-1 large onion, chopped
-1 1/2 t. chili powder
-1 1/2 t. ground ginger
-1/2 t. each salt and black pepper
-1/4 t. cayenne pepper
-1 T. olive oil
-1 T. flour (I used cornstarch)
-1 14oz. can coconut milk
-1 T. peanut butter
-1 c. water
-1 15oz can cannellini beans, rinsed and drained (my store didn't have, so I used great northern)
-3 med. carrots, shredded
-1 stalk celery, sliced
-1 med. green onion, sliced
-5 cloves garlic, minced
-2 T. chopped fresh basil (I didn't have, so I just sprinkled in some dried basil)

Directions:
-In large saucepan cook chicken, onion, chili powder, ginger, 1/2 t. salt, 1/2 t black pepper, and the cayenne pepper in hot oil over med heat for 6-8 min or until chicken is no longer pink.
-Stir in flour and cook 1 min more.
-Stir in coconut milk, peanut butter, and 1 c. water. Bring to boiling, stirring occasionally.
-Stir in beans, carrots, celery, green onion, garlic, and chopped basil. Return to boiling; reduce heat.
-Simmer, covered, 10 minutes.
-Serve over jasmine rice (I used brown). Top with basil leaves and slice jalapenos (I didn't do that :-).