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.

Course Soups

Keyword vegan

Servings servings

Calories 240kcal

Ingredients

2 tsp extra virgin olive oil
1 1/4 cup carrot trimmed and diced 1/2"
3/4 cup yellow onion trimmed and diced 1/2"
3/4 cup red pepper seeded and diced 1/2"
1 clove garlic peeled and minced
1 Tbsp chili powder heaping
1/2 tsp crushed red pepper flakes
1/4 tsp kosher salt
1/8 tsp Freshly ground black pepper
3 can dark red kidney beans rinsed and drained, or ~24oz cooked
3 cup canned diced tomatoes with juice
1/2 cup canned crushed tomatoes with juice
1 1/4 cup water
1/2 cup yellow corn frozen or fresh
1 ea jalapeno pepper seeded and finely diced
1 1/3 Tbsp peanut butter smooth
1 1/4 tsp dried oregano
1 1/4 tsp dried basil
1 1/4 tsp dark cocoa powder
6 ea lime wedges for 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).

Nutrition