Coconut Chicken Chili

Coconut Chicken Chili (from here)

12 oz boneless, skinless chicken breast halves chopped
1 large onion, chopped
1 1/2 tsp. chili powder
1 1/2 tsp ground ginger
1/4 tsp cayenne pepper
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 14oz can unsweetened coconut milk
1 tablespoon peanut butter
1 15-19oz can cannellini beans, rinsed and drained
3 medium carrots, shredded
1 stalk celery, sliced (I didn't have this.)
1 medium green onion, sliced (I didn't have this either.)
5 cloves garlic, minced
2 tbsp chopped fresh basil (I didn't use fresh.)

In a large sauce pan, cook chicken onion, chili powder, ginger, and  1/2 tsp salt, 1/2 tsp pepper, and the cayenne pepper in hot oil over medium heat for 6 to 8 mins 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 boiling, stirring occasionally.

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

Recipe suggest to top with fresh basil and sliced jalapenos (but I'm a spice wimp, so we didn't).