Peanut Butter Chili
- Reviews 1
Ready In: 40 mins
Serves: 6
Yields: 6 bowls of chili
Ingredients
- 1 (14 1/2ounce) can diced tomatoes
- 1⁄2 cup water
- 3 garlic cloves, minced
- 2 bay leaves
- 1⁄2 teaspoon cayenne pepper, to taste
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1⁄3 cup creamy peanut butter
- 1 dash salt, to taste
- 1 dash pepper, to taste
- 1 cup cheddar cheese, shredded (optional)
- 2 cups tortilla chips (optional)
Directions
- 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.
- 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!
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