Peanut Butter Chili
This chili can be made without the beef for vegetarians.
- Preparing Time: 30 minutes
- Total Time: 25 minutes
- Served Person: 6
white meat free
tree nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 teaspoon salt
- shredded cheese
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 1 tablespoon brown sugar
- 2 tablespoons canola oil
- 1 15 oz can tomato sauce
- chopped cilantro for garnish
- diced onions
- 1 lb lean ground beef
- 1 14.5 oz can diced tomatoes i use can with green chilies
- 1/3 cup creamy peanut butter original recipe calls for 3/4 cup
- 1 15 oz can black beans rinsed and drained
- 1 15 oz can pinto beans rinsed and drained
- 1 15 oz can chili beans in gravy
- 1 15 oz can corn drain liquid
- tortilla chips for garnish
- Carbohydrate 71.4070517447587 g
- Cholesterol 73.9863449 mg
- Fat 29.4826034220677 g
- Fiber 14.8516003015533 g
- Protein 38.5969087390448 g
- Saturated Fat 8.28185784381343 g
- Serving Size 1 1 Serving (566g)
- Sodium 1800.74258293799 mg
- Sugar 56.5554514432054 g
- Trans Fat 1.92733984007985 g
- Calories 682 calories
Heat oil in a sauce pan over medium heat. Add ground beef and cook until crumbly and no longer pink. Stir in tomatoes & spices. Simmer for 2 minutes, stirring often. Stir in peanut butter and brown sugar until combined with meat mixture. Add tomato sauce and simmer for 5 minutes. Add beans and corn and heat for an additional 3-4 minutes. Spoon into bowls and top with cheese, chips, cilantro, diced onions or whatever you like on your chili. Enjoy!
