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
- Heat oil in a large soup pot over medium-low heat. Add onion and sauté until translucent, about 5 minutes.
- 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.
- 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.