Who doesn’t love chili? It’s seriously everything I could want in a bowl… sauteed onions, beans, spice… yum. The different combinations that can be thrown into a big simmering bowl makes chili even more appealing to me. When it comes to spices, there are a ton of directions you can go in too. Only recently did I discover the wonders of adding a dash of cinnamon. I found this recipe on Serious Eats, back on National Peanut Butter Day. So, as you can imagine, there’s peanut butter in it. That’s right, peanut butter in chili!
I wasn’t too sure how this was going to come out – I mean, peanut butter in chili? It smelled amazing, and even though there was a solid amount of peanut butter used in the recipe, the taste was really just a compliment to the other flavors in the dish. I didn’t have tomato paste, and I also didn’t have two cans of kidney beans, so there were some modifications. I used a little less vegetable broth so as to not make it too watery since the tomato paste wasn’t there to thicken it up. Also, I threw in a can of pinto beans to keep the bean numbers the same, and it added a nice variety as well.
This is a pretty quick cooking chili, too. A lot require a solid 45+ minute simmering time, but this one, once all combined, takes 20 minutes with 15 minutes of sautéing required beforehand. So, it’s definitely a chili you can make on a weeknight, which I always appreciate. I decided to make the entire recipe (except I only made enough rice for what I thought we’d eat), and we had five very large servings over the course of three days!
Peanut Butter Chili via Serious Eats
– Serves 6-8 –
1/4 cup olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
Two (14.5-ounce) cans diced tomatoes
1 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
2 teaspoons red pepper flakes
One (12-ounce) can tomato paste *I omitted
2 cups vegetable stock *Only used 1 1/2
1/2 cup smooth peanut butter (preferably unsweetened) *I used chunky
Two (15-ounce) cans kidney beans, rinsed and drained *I did 1 kidney, 1 pinto
One (15-ounce) can black beans, rinsed and drained
One (15-ounce) can white beans, rinsed and drained
One (15-ounce) can whole sweet corn, rinsed and drained
4 cups cooked white or brown rice (for serving)
1 cup coarsely grated sharp cheddar cheese (for serving)
1. In large stock pot, heat olive oil over medium heat until shimmering. Add onion and garlic and sauté until the onions are translucent, about 4 minutes.
2. Add diced tomatoes and their liquid, black pepper, salt, cayenne pepper, paprika, and red pepper flakes to pot. Let simmer for 5 minutes and then add tomato paste, vegetable stock, and peanut butter. Stir until tomato paste and peanut butter are well incorporated. Let simmer for 10 minutes.
3. Reduce heat to low and add all beans and corn. Let simmer for 20 minutes.
4. To serve, place a half cup of rice in large bowl and add two ladles of chili. Top with cheddar cheese and chopped scallions.