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Vegetarian Chili

2011 February 10

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.

  • http://happy-insides.blogspot.com/ Cassie

    This looks so good. I am definitely going to have to give this a try.

  • arabelladesiderium

    So excited to try this! I’ve been making a big batch of chili every weekend for our lunches during the week, and using the same recipe over and over was getting kind of boring. This sounds delicious!

  • http://www.thegranolachronicles.com Courtney @ The Granola Chronicles

    I found a great recipe for sweet potato and black bean chili – I have a feeling that pb would be a wonderful addition to it. YUM!

  • http://www.crumblycookie.net Bridget

    There’s something about the spoon placement in that top photo that I really like.

    This might be my most random comment ever.

  • http://Katorade.blogspot.com Kate

    I swear I did a double take when I saw peanut butter. But I’m willing to try anything when it comes to chili and I’ve been waiting for this recipe all week.

  • http://www.thejeyofcooking.com Jey

    This sounds so good! Such an interesting addition to chili. Can’t wait to try it!

  • christenandjames

    yum! I love peanut butter, I will have to give this recipe a try. That’s one of the most unusual secret ingredients I’ve seen yet :)

  • http://www.tashaandsage.blogspot.com Tasha

    I have a love (obsession?) of peanut butter, too. I would’ve never dreamed of putting it in chili, but it doesn’t sound strange at all, just amazing. I have to give this a try. And soon.

  • http://cakebatterandbowl.com Kerstin

    I really like this idea – it sounds like it’d add a little something special :)

    Oh, and I’m sad I somehow missed your souper bowl, such a cool idea!

  • bruce

    Good recipe, but please let people know what the secret ingredient is before they eat it. About ten years ago a college student died after eating peanut butter chili that did not advertise the peanut butter. She went into shock and died before they could get her to the hospital.

    • brannyboilsover

      I completely agree with you, bruce.

  • http://www.melomeals.blogspot.com Melomeals: Vegan for $3.33 a Day

    I LOVE peanut butter too.. this sounds delicious

  • http://thecollegeculinarian.blogspot.com Katie

    I’m a peanut butter freak, too! I definitely need to try this.

  • http://polwig.com polwig

    My chillis secret ingredient is Chocolate, but peanut butter takes it to another level. Love it need to try it.

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  • http://carascravings.blogspot.com/ Cara

    I think you know my not-so-secret chili ingredient (if not, just think about it!) But I am smitten with the idea of yours.

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