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.
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
Calories: 240kcalCarbohydrates: 47gProtein: 11gFat: 4gSaturated Fat: 1gSodium: 390mgFiber: 12g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.