Spicy PB2 Vegetarian Chili
- Yield: 10-12 servings
You won’t miss the meat in this hearty, satisfying chili, made with powdered peanut butter
Ingredients
- 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
Instructions
- 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.
- Reduce heat and simmer for about 30 minutes. May be cooked in slow cooker for 2-3 hours.
Recipe courtesy of Bell Plantation
