Ingredients and Weight
- 1 tablespoon olive oil
- 1 onion, chopped (1 cup)
- 2 cloves garlic, minced
- 1 green bell pepper, chopped (1 cup)
- 1 red bell pepper, chopped (1 cup)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 2 cans (15 ounces each) black beans, drained and rinsed
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes (undrained)
- 1/2 cup peanut butter (creamy or chunky)
- 1/4 cup water
- Salt and pepper to taste
Preparation Time
15 minutes
Cooking Time
45 minutes
Difficulty Level
1 (simple)
Preparation Method Steps
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the bell peppers, cumin, coriander, oregano, and cayenne pepper. Cook for 5 minutes more, stirring occasionally.
- Add the black beans, kidney beans, tomatoes, peanut butter, and water. Bring to a simmer and cook for 30 minutes, or until the chili has thickened.
- Season the chili with salt and pepper to taste.
Nutritional Information
- 1 serving (1 cup) contains:
- Calories: 300
- Fat: 10 grams
- Saturated Fat: 2 grams
- Carbohydrates: 45 grams
- Protein: 15 grams
- Fiber: 10 grams
Dish Characteristics
- Vegetarian
- Creamy and savory
- Mildly spicy
- Perfect for a cold day
User Comments
- "This chili is delicious! The peanut butter gives it a unique and flavorful twist."
- "I love the combination of sweet and savory flavors in this dish."
- "This chili is easy to make and perfect for a weeknight meal."
Special Precautions and Tips
- If you are allergic to peanuts, substitute sunflower seed butter for peanut butter.
- Add more cayenne pepper if you like a spicier chili.
- Serve with your favorite toppings, such as shredded cheese, sour cream, or diced avocado.
