Peanut Butter Chicken Chili

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You’d be hard-pressed to find a more comforting, soul-warming, perfect-on-a-cold-day, one-pot meal than chili. Especially if the chili features peanut butter as a main ingredient! The creamy richness of peanut butter balances out the tang of tomatoes and the heat from traditional chili spices. I chose to include ground chicken in the chili, as poultry is a fantastic protein to pair with peanut butter (think of chicken satay, chicken Pad Thai, etc.). Chili is one of my favorite slow-cooking meals to make for many reasons: once all of the ingredients are in the pot, you can forget about it for 1-2 hours; the aroma it emits while cooking is nothing short of intoxicating; although chili warms you up, when prepared healthfully, it doesn’t weigh you down; and there is almost always extra chili in the pot after dinner, which inevitably tastes even better as leftovers.

Prep time: 30 minutes
Cook Time: 2 hours and 20 minutes
Total time: 2 hours and 50 minutes
Yield: 4 servings

Peanut Butter Chicken Chili

Ingredients

Peanut Butter Chicken Chili Ingredients - Peanut Butter & Co. Crunch Time Peanut Butter

1 tablespoon extra virgin olive oil
1/2 cup chopped white onion (about 1 small or 1/2 medium onion)
1 large garlic clove, minced
1 red bell pepper, preferably organic, seeded and chopped
1/2 pound ground chicken, preferably organic
1 (15-ounce) can diced fire-roasted tomatoes with green chiles
1 (15-ounce) can tomato sauce
1 (15-ounce) can red kidney beans, rinsed and drained
1/2 cup Crunch Time peanut butter OR Smooth Operator peanut butter
1/2 teaspoon kosher salt, or more to taste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground oregano
Freshly ground black pepper, to taste

Optional Accoutrements
2 tablespoons The Heat Is On peanut butter
2 tablespoons roughly chopped roasted peanuts
Plain Greek yogurt or sour cream

Procedure

1. Heat oil in a Dutch oven or heavy-bottomed pot over medium heat. Add in the chopped onion and cook, stirring, until tender and translucent, about 5 minutes. Add in the garlic and red bell pepper and cook, stirring, for 1 minute. Add in the ground chicken and cook, stirring occasionally to break up the meat, until no longer pink, about 5 minutes.

Peanut Butter Chicken Chili - Add in the chopped onion and cook, stirring, until tender and translucent

Peanut Butter Chicken Chili - Add in the garlic and red bell pepper and cook

2. Add in the rest of the ingredients for the chili, stir, and bring to a boil over medium heat. Reduce heat to low, and simmer at least 2 hours, stirring occasionally.

Peanut Butter Chicken Chili - Add in the rest of the ingredients for the chili, stir, and bring to a boil over medium heat

Peanut Butter Chicken Chili - Reduce heat to low, and simmer at least 2 hours, stirring occasionally

3. Top each serving with a half tablespoon each of The Heat Is On peanut butter and chopped roasted peanuts, as well as a dollop of Greek yogurt or sour cream, if desired.

Peanut Butter Chicken Chili - Top each serving with a half tablespoon each of The Heat Is On peanut butter and chopped roasted peanuts

Peanut Butter Chicken Chili - as well as a dollop of Greek yogurt or sour cream

4. Store any cooled leftovers in an airtight container in the refrigerator for 2-3 days.

Peanut Butter Chicken Chili Ingredients Chopped Veggies Veggies and ground chicken Ingredients Mixed Together Chili Cooking Chili finished Chili with toppings

The post Peanut Butter Chicken Chili appeared first on - Peanut Butter & Co. Recipe Blog.

Tags: Chicken Crunch Time Dinner Lunch Peanut butter Smooth Operator The Heat is On Uncategorized

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