VIDEO RECIPE: Peanut Butter Vegetarian Chili

This vegetarian chili is a colorful concoction of fresh veggies with peanut butter and pinto beans for protein! 

The Peanut Butter & Co Smooth Operator adds an unexpected flavor that doesn’t feel out of place and gives the chili an extra hearty feel. The recipe comes together quickly and makes for a delicious choice when you want a warm meal. 

  • Yield:8 Cups
  • Prep Time:25 Minutes
  • Cook Time:20 Minutes
  • Total Time:35 Minutes


2 tbsp. olive oil 

1 medium onion, chopped 

1 red or orange bell pepper, chopped 

2 cloves garlic, chopped 

Kosher salt and freshly ground black pepper 

1 tsp. ground cumin 

1 tsp. paprika 

1/2 tsp. coriander 

1/2 tsp. ground chile powder, such as Ancho 

1/4 cup Peanut Butter & Co Smooth Operator 

2 (15-ounce) cans pinto beans, drained and rinsed 

1 (28-ounce) can diced tomatoes 

1 medium zucchini, quartered lengthwise and sliced 

1 cup frozen corn, thawed 


  1. Heat oil in a large heavy pot over medium. Add onion, bell pepper, and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is tender, 7 to 10 minutes. Stir in cumin, paprika, coriander, and chili powder and cook 1 minute. Stir in peanut butter to combine, then the beans, tomatoes, and 1 cup water. Cover and simmer 20 minutes to blend flavors. 

  2. Add zucchini and corn to chili and cook until zucchini is tender, about 5 minutes. 

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