Rating: 4 stars
69 Ratings
  • 5 star values: 32
  • 4 star values: 21
  • 3 star values: 6
  • 2 star values: 6
  • 1 star values: 4

Who would have thought beans and peanut butter could go together in harmony? They do, in this satisfying vegetarian chili.

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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!

Nutrition Facts

347 calories; protein 17.8g; carbohydrates 34.8g; fat 16.1g; cholesterol 19.8mg; sodium 753.8mg. Full Nutrition
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