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