Caroline Wright

VIDEO RECIPE: Peanut Butter Vegetarian Chili

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This vegetarian chili is a colorful concoction of fresh veggies with peanut butter and pinto beans for protein!

The peanut butter adds an unexpected flavor that doesn’t feel out of place and gives the chili an extra hearty feel. The recipe comes together quickly and makes for a delicious choice when you want a warm meal.

Prep time: 15 minutes
Cook Time: 20 minutes
Total time: 35 minutes
Yield: 8 cups (4 dinner portions)

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 red or orange bell pepper, chopped
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon coriander
1/2 teaspoon ground chile powder, such as Ancho
1/4 cup Smooth Operator peanut butter
2 (15-ounce) cans pinto beans, drained and rinsed
1 (28-ounce) can diced tomatoes
1 medium zucchini, quartered lengthwise and sliced
1 cup frozen corn, thawed

Directions

1. Heat oil in a large heavy pot over medium. Add onion, bell pepper, and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is tender, 7 to 10 minutes. Stir in cumin, paprika, coriander, and chili powder and cook 1 minute. Stir in peanut butter to combine, then the beans, tomatoes, and 1 cup water. Cover and simmer 20 minutes to blend flavors.

2. Add zucchini and corn to chili and cook until zucchini is tender, about 5 minutes.

Peanut Butter Vegetarian Chili

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Number of servings: 8

Per Serving 483 calories

Fat 9 g

Carbs 77 g

Protein 29 g

8


Peanut Butter Vegetarian Chili

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 red or orange bell pepper, chopped
  • 2 cloves garlic, chopped
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon coriander
  • ½ teaspoon ground chile powder, such as Ancho
  • ¼ cup Smooth Operator peanut butter
  • 2 (15-ounce) cans pinto beans, drained and rinsed
  • 1 (28-ounce) can diced tomatoes
  • 1 medium zucchini, quartered lengthwise and sliced
  • 1 cup frozen corn, thawed

Instructions

1. Heat oil in a large heavy pot over medium. Add onion, bell pepper, and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is tender, 7 to 10 minutes. Stir in cumin, paprika, coriander, and chili powder and cook 1 minute. Stir in peanut butter to combine, then the beans, tomatoes, and 1 cup water. Cover and simmer 20 minutes to blend flavors.
2. Add zucchini and corn to chili and cook until zucchini is tender, about 5 minutes.

 

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One Response to VIDEO RECIPE: Peanut Butter Vegetarian Chili

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VIDEO RECIPE: Peanut Butter Vegetarian Chili