Peanut Butter Chili (Robert Irvine) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
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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 |
kosher salt and freshly ground black pepper |
1 cup shredded cheddar, optional |
2 cups tortilla chips, optional |
Directions:
1. Place the diced tomatoes, water, garlic, and bay leaves into a large 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. 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. Remove to a serving bowl and serve sprinkled with Cheddar, if desired, and tortilla chips alongside.
2. Cook's Note: To make a different version using ground pork, just saute 2 diced onions with 3 cloves of chopped garlic and 2 pounds of ground pork. Cook until golden brown and then add to the mixture above and adjust seasoning.
3. Yield 6 to 8 servings
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