Spicy Peanut Chicken Chili

• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
• 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 package (12 ounces) frozen southwestern corn
• 3 tablespoons creamy peanut butter
• 1 to 2 tablespoons minced chipotle peppers in adobo sauce
• 2 teaspoons chili powder
• 1/2 teaspoon ground cinnamon
• 3 cups coarsely shredded rotisserie chicken
• 6 tablespoons reduced-fat sour cream
• Minced fresh cilantro, optional

1. Place first 9 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes.
2. Stir in chicken; heat through. Serve with sour cream and, if desired, cilantro.
3. Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

pinto beans, tomatoes, salt, chicken broth, frozen southwestern corn, peanut butter, peppers, chili powder, ground cinnamon, rotisserie chicken, sour cream, fresh cilantro

Taken from www.tasteofhome.com/recipes/spicy-peanut-chicken-chili/ (may not work)