Peanut Butter Chili recipe

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Ingredients

1 (14.5 ounce) can diced tomatoes
½ cup water
3 cloves garlic, minced
2 bay leaves
½ teaspoon cayenne pepper, or 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
⅓ cup creamy peanut butter
salt and pepper to taste
1 cup shredded Cheddar cheese
2 cups tortilla chips

Nutrition Info

346.8 calories
carbohydrate: 34.8 g
cholesterol: 19.8 mg
fat: 16.1 g
fiber: 11.5 g
protein: 17.8 g
saturatedFat: 5.8 g
servingSize: -
sodium: 753.8 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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!

Recipe Yield

6 servings

Recipe Note

Who would have thought beans and peanut butter could go together in harmony? They do, in this satisfying vegetarian chili.

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