Peanut Butter Chili
Chilly weather calls for chili dinners! We’re going nutty – peanut-ty, that is – for this plantforward spin on a hearty fall classic. Don’t think peanutbutter and cocoa mesh well with jalapenos and beans? You’ll have to try the recipe below to find out.
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Peanut Butter Chili
Chilly weather calls for chili dinners! We’re going nutty – peanut-ty, that is – for this plantforward spin on a hearty fall classic. Don’t think peanutbutter and cocoa mesh well with jalapenos and beans? You’ll have to try the recipe below to find out.
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| Servings |
| 6servings |
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Ingredients
- 2tsp extra virgin olive oil
- 1 1/4cup carrottrimmed and diced 1/2″
- 3/4cup yellow oniontrimmed and diced 1/2″
- 3/4cup red pepperseeded and diced 1/2″
- 1clove garlicpeeled and minced
- 1Tbsp chili powderheaping
- 1/2tsp crushed red pepper flakes
- 1/4tsp kosher salt
- 1/8tsp Freshly ground black pepper
- 3can dark red kidney beansrinsed and drained, or ~24oz cooked
- 3cup canned diced tomatoeswith juice
- 1/2cup canned crushed tomatoeswith juice
- 1 1/4cup water
- 1/2cup yellow cornfrozen or fresh
- 1ea jalapeno pepperseeded and finely diced
- 1 1/3Tbsp peanut buttersmooth
- 1 1/4tsp dried oregano
- 1 1/4tsp dried basil
- 1 1/4tsp dark cocoa powder
- 6ea lime wedgesfor serving
Instructions
- In stockpot over medium-high heat, heat oil. Add carrot, onion, diced red pepper and garlic. Saute until onion is translucent, 3 to 5 minutes.
- Stir in chili powder, crushed red pepper, salt and black pepper. Reduce heat to low. Cook, stirring occasionally, 10 minutes.
- Add remaining ingredients except limes. Mix well. Cook over medium-high heat until mixture comes to a boil. Reduce heat. Cover. Simmer 20 minutes.
- Serve each portion with a lime wedge (squeeze juice over top, if desired).