CHILI RECIPE WITH PEANUT BUTTER RECIPES

PEANUT BUTTER CHILI RECIPE - FOOD.COM

Peanut Butter Chili Recipe - Food.com image

I received an email from the www.allrecipes.com website today and this was one of their featured new recipes. SUBMITTED BY: EuroGirl6 "Who would have thought beans and peanut butter could go together in harmony? They do, in this satisfying vegetarian chili."

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 bowls of chili, 6 serving(s)

Number Of Ingredients 15

Ingredients

1 (14 1/2 ounce) can diced tomatoes
1/2 cup water
3 garlic cloves, minced
2 bay leaves
1/2 teaspoon cayenne pepper, to taste
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon italian seasoning
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1/3 cup creamy peanut butter
1 dash salt, to taste
1 dash pepper, to taste
1 cup cheddar cheese, shredded (optional)
2 cups tortilla chips (optional)

Steps:

Place the diced tomatoes, water, garlic, and bay leaves into a saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes.
After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper to taste. Enjoy with a sprinkle of Cheddar cheese, tortilla chips and smile!

Nutrition Facts : Calories 217.1, FatContent 8, SaturatedFatContent 1.7, CholesterolContent 0, SodiumContent 309.9, CarbohydrateContent 26.4, FiberContent 9.3, SugarContent 2.7, ProteinContent 12.1

SMOKY PEANUT BUTTER CHILI RECIPE: HOW TO MAKE IT

Smoky Peanut Butter Chili Recipe: How to Make It image

I eliminated beans from my standard chili recipe and added peanut butter and peanuts just for fun. Wow, was it amazing! I tried it on my family and everyone loved it. —Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Lunch

Total Time 04 hours 25 minutes

Prep Time 25 minutes

Cook Time 04 hours 00 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 14

Ingredients

1 tablespoon peanut oil or canola oil
2-1/2 pounds lean ground beef (90% lean)
1 large green pepper, chopped
1 large red onion, chopped
1 large carrot, peeled and chopped
2 garlic cloves, minced
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained
2 cans (4 ounces each) chopped green chiles
1/2 cup creamy peanut butter
1 to 2 tablespoons ground ancho chile pepper
1 teaspoon kosher salt
1 teaspoon smoked paprika
Optional: Shredded smoked cheddar cheese and chopped peanuts

Steps:

In a large skillet, heat oil over medium-high heat; add beef and cook in batches until no longer pink, 7-10 minutes, breaking it into crumbles. Remove with a slotted spoon; drain. Add green pepper, onion and carrot; cook and stir until slightly browned, about 2 minutes. Add garlic; cook 1 minute longer. Transfer meat, vegetables and drippings to a 5- or 6-qt. slow cooker., Stir in the next 7 ingredients until combined. Cook, covered, on low 4 hours or until vegetables are tender. If desired, sprinkle servings with shredded cheese and peanuts.

Nutrition Facts : Calories 279 calories, FatContent 15g fat (4g saturated fat), CholesterolContent 59mg cholesterol, SodiumContent 878mg sodium, CarbohydrateContent 13g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 23g protein.

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