Rating
4.5
Average: 4.5 (2 votes)
Active time
25 minutes
Total time
1 hour 10 minutes
Yield
10 servings
Nutritioni
Ingredients

1 tablespoon extra virgin olive oil

1 large yellow onion, diced

1 red bell pepper, diced

1 tablespoon sweet paprika

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon ground mustard

1 teaspoon ground cumin

1 teaspoon cumin seeds

1 teaspoon dried basil

1 teaspoon turmeric

1 tablespoon tomato paste

1 28-ounce can whole tomatoes with their juices

3 cups pinto beans, soaked overnight (OR 3 14-ounce cans of pinto beans, drained and rinsed)

1 large sweet potato, diced

1 cup smooth peanut butter

6 cups low-sodium vegetable stock

1 tablespoon Worcestershire sauce

Handfuls of fresh basil and cilantro, chopped

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

Optional toppings: avocado, radishes, cilantro, toasted peanuts

 

Instructions
  1. Heat oil in a large soup pot over medium-low heat. Add onion and sauté until translucent, about 5 minutes.
  2. Add bell pepper and cook for a few more minutes, or until softened. Stir in all spices from sweet paprika through turmeric and cook for 1 minute, or until fragrant. Stir in tomato paste until it is dissolved.
  3. Add tomatoes, mashing them lightly with your fingers before throwing them into the pot. Add beans, sweet potato, peanut butter, stock, Worcestershire sauce, basil and cilantro, salt and pepper. Bring to a boil, then simmer for about 45 minutes, or until beans are soft and chili has thickened.

Recipe and photo courtesy of The Peanut Institute

How'd it Taste?

Dale
0
Stephanie
4
Good flavor and simple to make. The sweet potatoes got mushy and I don't like the mushy texture. Next time I might use regular potatoes or extra beans in place of the sweet potatoes. The crunchy radishes are a nice garnish.
Tim
5
Really good flavor, makes a lot and is a great leftover. I diced the sweet potato into larger chunks the second time I made it. That seemed to keep it from getting mushy.

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