I came across this recipe for Peanut Butter Chili on the Jonesing For blog. I was intrigued because I’ve made a lot of different chili recipes over the years, but none of them had contained peanut butter before.
Even though this is a vegetarian version (you could easily add meat if you choose), I thought I might sway my peanut-butter-loving, meat-eating husband with one of his favorite ingredients. He said he’d be up for giving it a try.
This vegetarian chili calls for dried beans (soaked overnight), onion, tomatoes, vegetable stock and spices. It was very simple to put together in the morning the day I served it for dinner. If you’re a vegetable lover with a big crock pot you might consider adding whatever additional veggies you have on hand.
The original recipe does stress the need for at least a 7-qt. crock pot, I only have a 4-qt. crock pot because it’s just the two of us. I thought that if I added the last of the vegetable broth midway through the cooking process after the rest had been partially absorbed by the other ingredients that it would work out alright. My version came out less hearty than the original with more of a soup-like consistency because of the smaller crock-pot and late addition of the last of the stock.
We still thought the recipe was plenty tasty though. I topped mine with reduced-fat sour cream and a little sharp cheddar for a creamy taste. We served it with a side of honey cornbread. My husband had anticipated a sweeter chili because of the peanut butter, but it actually added more of a nutty undertone when stirred in at the end jut before serving. Adding a bit of sugar to the chili might also compliment the flavors for PB traditionalists looking for that sweeter taste.
I will definitely make this one again, but I think I’ll have the recipe to work better with my smaller size slow cooker.