Peanut Butter Chili


1(14 1/2 ounce) can diced tomatoes
1⁄2cup water
3 garlic cloves, minced
2 bay leaves
1⁄2teaspoon cayenne pepper, 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
1⁄3cup creamy peanut butter
1 dash salt, to taste
1 dash pepper, to taste
1 cup cheddar cheese, shredded (optional)
2 cups tortilla chips (optional)


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.
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!

Helpful Hints:

READY IN: 40mins
YIELD: 6 bowls of chili

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