Lauren Zembron

Peanut Butter Chicken Chili

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You’d be hard-pressed to find a more comforting, soul-warming, perfect-on-a-cold-day, one-pot meal than chili. Especially if the chili features peanut butter as a main ingredient! The creamy richness of peanut butter balances out the tang of tomatoes and the heat from traditional chili spices. I chose to include ground chicken in the chili, as poultry is a fantastic protein to pair with peanut butter (think of chicken satay, chicken Pad Thai, etc.). Chili is one of my favorite slow-cooking meals to make for many reasons: once all of the ingredients are in the pot, you can forget about it for 1-2 hours; the aroma it emits while cooking is nothing short of intoxicating; although chili warms you up, when prepared healthfully, it doesn’t weigh you down; and there is almost always extra chili in the pot after dinner, which inevitably tastes even better as leftovers.

Prep time: 30 minutes
Cook Time: 2 hours and 20 minutes
Total time: 2 hours and 50 minutes
Yield: 4 servings

Peanut Butter Chicken Chili

Ingredients

Peanut Butter Chicken Chili Ingredients - Peanut Butter & Co. Crunch Time Peanut Butter

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.

Peanut Butter Chicken Chili - Add in the chopped onion and cook, stirring, until tender and translucent

Peanut Butter Chicken Chili - Add in the garlic and red bell pepper and cook

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.

Peanut Butter Chicken Chili - Add in the rest of the ingredients for the chili, stir, and bring to a boil over medium heat

Peanut Butter Chicken Chili - 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.

Peanut Butter Chicken Chili - Top each serving with a half tablespoon each of The Heat Is On peanut butter and chopped roasted peanuts

Peanut Butter Chicken Chili - as well as a dollop of Greek yogurt or sour cream

4. Store any cooled leftovers in an airtight container in the refrigerator for 2-3 days.

Peanut Butter Chicken Chili, 10.0 out of 10 based on 7 ratings

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15 Responses to Peanut Butter Chicken Chili

  1. Ammu says:

    Yum! I will definitely try this recipe out. PB + (almost anything) = awesome! 🙂 Thanks!

    • Lauren Zembron says:

      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.

  2. Natasha says:

    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!

    • Lauren Zembron says:

      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?!

  3. Eric says:

    I don’t know about the recipes, but lauren is very hot! 10 stars!

  4. lynn vosper says:

    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.

  5. Jennifer C. says:

    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!

  6. Diane Riedel says:

    What a terrific recipe! Thanks for sharing, I’ll let you know how it comes out! Definitely “Thai” inspired

  7. Sharon S says:

    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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  10. Megan Michael says:

    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!

  11. Joan Burgess says:

    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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Peanut Butter Chicken Chili