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Smoky Peanut Butter Chili

  • Prep Time: 30m
  • Cook Time: 4h

Ingredients

  • 1 tbsp. peanut oil
  • 2 1/2 lb lean ground beef
  • 1 large green pepper, chopped
  • 1 large Vidalia onion, chopped
  • 1 large carrot, peeled and chopped
  • 2 garlic cloves, minced
  • 2 cans (15 oz ea) tomato sauce
  • 2 cans (14.5 oz ea) diced tomatoes with basil, oregano, and garlic, undrained
  • 2 cans (4 oz ea) chopped green chiles
  • 1/2 c creamy peanut butter
  • 1 tbsp. chili powder, add more for more heat
  • 1 tsp. kosher salt
  • 1 tsp. smoked paprika
  • peanuts, optional for garnish
  • shredded cheddar, optional for garnish

Instructions

  1. In a large skillet, heat oil over medium high heat. Add beef and cook until no longer pink, 7-8 minutes, breaking it into crumbles. Drain with a colander.
  2. Add green pepper, onion, and carrots to the skillet. Cook and stir until slightly browned, about 2 minutes. Add garlic and cook 1 minute longer.
  3. Transfer meat, vegetables, and drippings to a 5 or 6 quart slow cooker.
  4. Stir in tomato sauce, diced tomatoes, green chilies, peanut butter, chili powder, salt, and paprika. Cook, covered, on low heat for 4 hours or until vegetables are tender.
  5. Top with chopped peanuts and shredded cheddar cheese and enjoy!