Vegetarian Chili with Peanut Butter

Flickr: little blue hen

Vegetarian Chili with Peanut Butter

About This Recipe

This recipe appears in: Secret Ingredient for Chili: Peanut Butter


  • 1/4 cup olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • Two (14.5-ounce) cans diced tomatoes
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 2 teaspoons red pepper flakes
  • One (12-ounce) can tomato paste
  • 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 white beans, rinsed and drained
  • One (15-ounce) can whole sweet corn, rinsed and drained
  • 4 cups cooked white or brown rice (for serving)
  • 1 cup coarsely grated sharp cheddar cheese (for serving)
  • 1 cup chopped scallions (for serving)


  1. 1

    In large stock pot, heat olive oil over medium heat until shimmering. Add onion and garlic and sauté until the onions are translucent, about 4 minutes.

  2. 2

    Add diced tomatoes and their liquid, black pepper, salt, cayenne pepper, paprika, and red pepper flakes to pot. Let simmer for 5 minutes and then add tomato paste, vegetable stock, and peanut butter. Stir until tomato paste and peanut butter are well incorporated. Let simmer for 10 minutes.

  3. 3

    Reduce heat to low and add all beans and corn. Let simmer for 20 minutes.

  4. 4

    To serve, place a half cup of rice in large bowl and add two ladles of chili. Top with cheddar cheese and chopped scallions.


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