Friday, May 14, 2010

Yes some people (or restaurants) use peanut butter or crushed peanuts in their chili.

This is so scary to me as a mom of a child who is anaphylactic to peanuts.  Who knew?  I've never put peanut butter in my chili, but some do.  You will NEVER find this recipe in my home.


  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 cup water
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1/2 teaspoon cayenne pepper, or to taste
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1/3 cup creamy peanut butter
  • salt and pepper to taste
  • 1 cup shredded Cheddar cheese (optional)
  • 2 cups tortilla chips (optional)


  1. Place the diced tomatoes, water, garlic, and bay leaves into a saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes.
  2. After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper to taste. Enjoy with a sprinkle of Cheddar cheese, tortilla chips and smile!

1 comment: