Spicy PB2 Vegetarian Chili

  • Yield: 10-12 servings

You won’t miss the meat in this hearty, satisfying chili, made with powdered peanut butter


1tablespoon roasted peanut oil
1cup chopped onion
2cloves garlic, minced
2tablespoons chili powder
1teaspoon chipotle chili pepper
1/4teaspoon dried oregano
1/4teaspoon salt
1 can (16 oz) black beans, drained and rinsed
1 can (16 oz) white beans, drained and rinsed
1 can (16 oz) whole kernel corn, drained and rinsed
2/3cup PB2
1 can (28 oz) diced tomato
1 can (15 oz) tomato sauce
2cups vegetable broth


  1. In a large Dutch oven, heat oil over medium high heat.  Add onion and garllic, sauteeing 3-4 minutes or until tender.  Stir in chili powder, pepper, oregano and salt.  Saute 2 minutes or until fragrant.  Add beans, corn, PB2, tomatoes, tomato sauce, and broth.  Bring to a boil.
  2. Reduce heat and simmer for about 30 minutes.  May be cooked in slow cooker for 2-3 hours.

Recipe courtesy of Bell Plantation