3 Pepper and Peanut Beef Chili Recipe Print

by Andrea Holwegner | Nov 5, 2017

Slow Cooker Comfort Foods –  3 Pepper and Peanut Beef Chili Recipe

Sponsored recipe by the Peanut Bureau

Spice up your dinner with a delicious bowl of chili, packed with beef, chipotle and – the secret ingredient – peanut butter. Add hot peppers as desired to give your chili a kick! More great recipes can be found at www.peanutbureau.ca

Prep time: 10 minutes

Slow cooker time: 4-8 hours

Cooking time: 6 minutes

Makes 4-6 servings

What you need:

• 1 tbsp oil, preferably peanut
• 1 lb lean ground beef
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 small jalapeno pepper, seeded and finely minced
• 1/3 cup peanut butter
• 2 Tbsp chili powder
• 1 tsp each dried oregano leaves and ground cumin
• 1/2 tp salt
• 1 can (28 oz) diced tomatoes
• 1 can (28 oz) whole tomatoes
• 1 can (19 oz)black beans, rinsed and drained
• 1 Tbsp canned chipotle pepper in adobo sauce minced OR 1 tsp chipotle or regular hot pepper sauce
• 8-10 sweet mini colourful peppers

Toppings – optional:

sour cream, grated cheddar cheese, diced avocado

How to make:

1. Heat oil in large frying pan over medium heat. Add beef, onion, garlic, and 1/2 the jalapeno, stirring to break up meat. Cook through, about 5 minutes. Drain fat if needed, then return to heat.
2. Add peanut butter and spices to meat. Stir about 1 minute. Add to slow cooker.
3. Stir in tomatoes, black beans and chipotle pepper. Cut stems from mini peppers and use a small spoon to remove seeds. Add to slow cooker and stir. Cover slow cooker.
4. Cook on high for 4 hours or on low for 8 hours. Taste, and stir in remaining jalapeno if needed. Serve with toppings if desired.

Tip: For an easy vegetarian chili, swap out meat for an additional can of black beans.

Per serving (1/6 of recipe):

• Calories – 400
• Fat – 18 g (5 g saturaed fat, 0.3 g trans fat)
• Cholesterol – 45 mg
• Protein – 26 g
• Carbohydrate – 36 g
• Fibre – 10 g
• Sugar – 12 g
• Sodium – 1200 mg