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Recipes

Peanut Butter Chili with Pinto Beans

Peanuts add depth and creaminess to this delicious plant-based chili. Top it with sliced avocado, chopped radishes, and fresh cilantro. 

Prep Time:

25 minutes

Total Time:

1 hour 10 minutes

Yield:

10 servings

Nutrition Facts

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Nutrition Facts

  • Nutrition: Calories 410
  • Fat: 16g
  • Saturated Fat: 3g
  • Sodium: 540mg
  • Carbohydrate: 52g
  • Fiber: 12g
  • Protein: 20g

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

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