VIDEO RECIPE: Peanut Butter Vegetarian Chili
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The peanut butter 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.
Prep time: 15 minutes
Cook Time: 20 minutes
Total time: 35 minutes
Yield: 8 cups (4 dinner portions)
2 tablespoons 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 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon coriander
1/2 teaspoon ground chile powder, such as Ancho
1/4 cup Smooth Operator peanut butter
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.