Peanut Butter Chili with Pinto Beans - vegetarian recipes

Peanut Butter Chili with Pinto Beans

October 24 2016 Meatless Monday 


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This hearty chili features a protein-packed secret ingredient…peanut butter! Give it a shot, you’ll be surprised with the rich flavor it offers. This is the winning recipe from Meatless Monday’s Instagram recipe contest with The Natural Gourmet Institute and The Peanut Institute. It was submitted by Patrica of the blog Mrs. Kitchenstein. Serves 8-10 - 1 tablespoon extra virgin olive oil - 1 large yellow onion, diced - 1 red bell pepper, diced - 1 Tablespoon sweet paprika - 1 Tablespoon chopped garlic - 1 teaspoon smoked paprika - 1 teaspoon ground mustard - 1 teaspoon ground cumin - 1 teaspoon cumin seeds - 1 teaspoon dried basil - 1 teaspoon turmeric - 1 Tablespoon tomato paste - 1 28-ounce can whole tomatoes with their juices - 3 cups pinto beans, soaked overnight (OR 3 14-ounce cans of pinto beans, drained and rinsed) - 1 large sweet potato, cut into small dice - 1 cup all-natural smooth peanut butter - 6 cups vegetable stock - 1 Tablespoon Worcestershire sauce - Handfuls of fresh basil and cilantro, chopped - 1 teaspoon sea salt -  1/­­2 teaspoon freshly ground black pepper - Optional toppings: avocado, radishes, cilantro, toasted peanuts Heat oil in a large soup pot over medium-low heat. Add onion and sauté until translucent, about 5 minutes. Add bell pepper and cook for a few more minutes, or until softened. Stir in all spices from sweet paprika through turmeric and cook for 1 minute, or until fragrant. Stir in tomato paste until it is dissolved. Add tomatoes, mashing them lightly with your fingers before throwing them into the pot. Add beans, sweet potato, peanut butter, stock, Worcestershire sauce, basil and cilantro, salt and pepper. Bring to a boil, then simmer for about 45 minutes, or until beans are soft and chili has thickened. The post Peanut Butter Chili with Pinto Beans appeared first on Meatless Monday.

« Brown Rice Kheer Recipe. Vegan Rice Pudding Weekly Plant-Based Dinner Plan, October 24 – 28, 2016 »



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