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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Who would have thought beans and peanut butter could go together in harmony? They do, in this satisfying vegetarian chili. Ingredients:
1 (14.5 ounce) can diced tomatoes |
1/2 cup water |
3 cloves garlic, minced |
2 bay leaves |
1/2 teaspoon cayenne pepper, or to taste |
1 teaspoon chili powder |
1 teaspoon garlic powder |
1 teaspoon italian seasoning |
1 (15 ounce) can black beans, rinsed and drained |
1 (15 ounce) can kidney beans, rinsed and drained |
1/3 cup creamy peanut butter |
salt and pepper to taste |
1 cup shredded cheddar cheese (optional) |
2 cups tortilla chips (optional) |
Directions:
1. Place the diced tomatoes, water, garlic, and bay leaves into a saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes.
2. After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper to taste. Enjoy with a sprinkle of Cheddar cheese, tortilla chips and smile!
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