Prep time: 30 minutes
Cook Time: 2 hours and 20 minutes
Total time: 2 hours and 50 minutes
Yield: 4 servings
Ingredients
1 tablespoon extra virgin olive oil
1/2 cup chopped white onion (about 1 small or 1/2 medium onion)
1 large garlic clove, minced
1 red bell pepper, preferably organic, seeded and chopped
1/2 pound ground chicken, preferably organic
1 (15-ounce) can diced fire-roasted tomatoes with green chiles
1 (15-ounce) can tomato sauce
1 (15-ounce) can red kidney beans, rinsed and drained
1/2 cup Crunch Time peanut butter OR Smooth Operator peanut butter
1/2 teaspoon kosher salt, or more to taste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground oregano
Freshly ground black pepper, to taste
Optional Accoutrements
2 tablespoons The Heat Is On peanut butter
2 tablespoons roughly chopped roasted peanuts
Plain Greek yogurt or sour cream
Procedure
1. Heat oil in a Dutch oven or heavy-bottomed pot over medium heat. Add in the chopped onion and cook, stirring, until tender and translucent, about 5 minutes. Add in the garlic and red bell pepper and cook, stirring, for 1 minute. Add in the ground chicken and cook, stirring occasionally to break up the meat, until no longer pink, about 5 minutes.
2. Add in the rest of the ingredients for the chili, stir, and bring to a boil over medium heat. Reduce heat to low, and simmer at least 2 hours, stirring occasionally.
3. Top each serving with a half tablespoon each of The Heat Is On peanut butter and chopped roasted peanuts, as well as a dollop of Greek yogurt or sour cream, if desired.
4. Store any cooled leftovers in an airtight container in the refrigerator for 2-3 days.
Tags: Chicken, Crunch Time, Dinner, Lunch, Peanut butter, Smooth Operator, The Heat is On
14 Responses to Peanut Butter Chicken Chili
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Yum! I will definitely try this recipe out. PB + (almost anything) = awesome! 🙂 Thanks!
Ammu,
I agree that peanut butter goes with almost anything! I’d love to hear how the chili comes out if you decide to make it.
Yes! This is something I would definitely make while we’re still having this kind of weather in CT. I couldn’t think of a better dish to serve on a Sunday afternoon with friends. That and salad, conrbread, and beer would cap the weekend nicely!
Natasha,
Chili + salad + cornbread sounds like a perfect end to a late winter weekend! I love making chili on Sunday afternoons, and sharing a big pot with friends sounds great. How amazing would peanut butter cornbread be alongside?!
I don’t know about the recipes, but lauren is very hot! 10 stars!
have used peanut butter in chili prior to reading this recipe (dont tell my family!).looking forward to using this companys products in my next batch (in the fall!). thanks for this recipe.
This sounds great! I’ve never tried peanut butter in chili, but I know what I’ll be making for dinner this weekend 🙂 If anyone else has made it before, please let me know how it turned out!
What a terrific recipe! Thanks for sharing, I’ll let you know how it comes out! Definitely “Thai” inspired
Finally! A new chili recipe to try. I love my own recipe, but I’m so excited to try the Heat is On peanut butter in this.
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I made this today for my company chili cookoff. We have approx 500 employees and there were 12 submissions. Needless to say, I WON 1st place!! Everyone raved over it. Only regret is none of the stores around me (zip 29607) had ‘The Heat is On’ flavor. I will have to order for next go round. Excellent recipe!
My new fav chili recipe! For 20+ years my go-to chili recipe was a vegitarian recipe cut from the paper 20+ years ago. A new king has been crowned. YUM!
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