I’ve been talking about how cold it is around here lately and I’m really not lying. I just attempted to chase my cat outside but gave up and decided he can come home when he’s ready, because unless I bundle up there’s no way I can manage the cold. I mean, I’m cold just sitting on my couch. There’s no way in hell I was going to chase him out for further than I did; he’s covered in fur. I don’t have much of that.
To keep warm on nights like tonight I have to make things that are known for their ability to warm up a cold person on a cold day. Soup works well for this. Chili does as well. I saw this recipe on Serious Eats and needed to give it a try.
The peanut butter in this chili gave it a very different flavor than what I normally associate chili flavors to taste like. I’m not complaining though. The addition of the peanut butter was definitely complimentary to the taste buds and also made the chili very creamy.
PS – while I was typing this the cat came home. I guess he got cold too.
Peanut Butter Chili
1/4 cup olive oil
1 onion, chopped
2 cloves garlic, minced
2 15-oz can fire roasted diced tomatoes
1 tsp ground black pepper
1/2 tsp kosher salt
1 tsp chili powder
1 tsp paprika
2 tsp red pepper flakes
1 12-oz can tomato paste
2 cups vegetable broth
1/2 cup creamy peanut butter
2 15-oz cans kidney beans, drained and rinsed
1 15-oz can black beans, drained and rinsed
1 15-oz can white beans, drained and rinsed
2 cups frozen corn
1. In a large pot heat the olive oil. Add onion and garlic. Saute until the onion is translucent.
2. Add the fire roasted tomatoes and their liquid, the pepper, salt, chili powder, paprika, and red pepper flakes. Let simmer for 5 minutes and then add the tomato paste, vegetable broth, and peanut butter. Stir until the tomato paste and the peanut butter are well incorporated. Let simmer for 10 minutes.
3. Reduce the heat and add all of the beans and the corn. Simmer for 20 minutes.