Total Time
Prep 10 mins
Cook 30 mins

I received an email from the website today and this was one of their featured new recipes. SUBMITTED BY: EuroGirl6 "Who would have thought beans and peanut butter could go together in harmony? They do, in this satisfying vegetarian chili."

Ingredients Nutrition


  1. Place the diced tomatoes, water, garlic, and bay leaves into a saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes.
  2. After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper to taste. Enjoy with a sprinkle of Cheddar cheese, tortilla chips and smile!
Most Helpful

I doubled this recipe: used a 26 oz. box of chopped tomatoes and a jar of organic salsa, two cans of chili beans, one can of black beans, and one can of garbanzo beans (which added a nice bit of crunch). Also used chunky peanut butter because that's all I had on hand. I was pleased with the result. The peanut flavor was not overpowering as I feared it might be. I might tweak the recipe in the future, but all in all, this was really good and I will make it again.

MamaSooz January 18, 2011