Peanuts add depth and creaminess to this delicious plant-based chili. Top it with sliced avocado, chopped radishes, and fresh cilantro.
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
Recipe and photo courtesy of The Peanut Institute.