I think everyone’s got one. That one ingredient that is irresistible. For some it is goat cheese, for others it is caramel. For me, it is peanut butter.
And that fact is particularly dangerous because peanut butter is found in dinners and desserts, meaning I’m always on the defensive. Me vs. eating all the peanut buttery food. Well, not even just peanut buttery food: the Omnivore doesn’t have enough fingers to count all the times he’s found me simply devouring a jar of peanut butter with a spoon (or a knife; I live life on the dangerous side). We’re not talking about 1 single spoonful, either.
So there you have it. My favorite ingredient. In truth, I think I like it better in savory applications than dessert. This meal would be my last supper. This pizza is my favorite. This soup is amazing. And this meal is worthy of a Valentine’s Day repeat. All because of one thing: peanut butter.
Most people’s secret ingredient in chili is cocoa powder. Mine is peanut butter. And this is hands down my favorite vegetarian chili recipe You know, I’m living by myself, and forced into eating the same meal many, many times in one week. And even after three consecutive lunches and dinners of this stuff, I wished I’d made a larger batch.
One Year Ago: Veggie Fried Rice
Vegetarian Chili with Peanut Butter (adapted from here)
*I use dry beans cook in my pressure cooker instead of canned beans listed below.
1 T olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
1 28oz can crushed tomatoes
1 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoons red pepper flakes
2 cups vegetable stock
1/2 cup smooth peanut butter (preferably unsweetened)
Two (15-ounce) cans kidney beans, rinsed and drained
One (15-ounce) can black beans, rinsed and drained
One (15-ounce) can chickpeas, rinsed and drained
One (15-ounce) can whole sweet corn, rinsed and drained
In large stock pot, heat olive oil over medium heat. Add onion and garlic and sauté until the onions are translucent, about 4 minutes.
Add crushed tomatoes, black pepper, salt, cayenne pepper, paprika, and red pepper flakes. Let simmer for 5 minutes and then add vegetable stock and peanut butter. Stir until well incorporated. Let simmer for 10 minutes.
Reduce heat to low and add all beans and corn. Let simmer for 20 minutes. Serve with shredded cheese.