Vegetarian Chili
Every once in a while, it's fun to visit a greasy spoon and eat a big ol' bowl of chili. Just the thought of chili— rich, fatty beef, warm, mouth-watering spices, and sweet, acidic tomatoes— are enough to get the tummy rumblin'. Of course, top it off with a big dollop of sour cream and a handful of cheddar cheese, and you're looking at a wonderful meal. The problem: that stuff will kill you. The challenge is finding (or making) a chili that has the same deep, rich flavor and velvety texture as normal chili, but without the chance of heart attack on the side. That's why we introduce you to Nutty Novelties Vegetarian Chili! Vegetarian chili often suffers from a lack of fat that gives normal chili its classic viscosity. Adding peanut butter hardly introduces any peanut flavor, but it offers the fat that's needed. And, instead of that fat being cholesterol-packed animal fat, it's healthy fat from peanuts! Meat eaters will hardly miss the meat, and vegetarians will rave about just what a good dish it is. It might sound nutty to add peanut butter to chili because, well, it is! And it's AMAZING. Give it a try!
Vegetarian Chili Ingredients
- 1/2 cup Nutty Novelties Habanero Honey Peanut Butter (For a vegan and/or milder option: use Nutty Novelties Classic Peanut Butter)
- 1/4 cup olive oil
- 2 Sweet peppers, diced
- 2 jalapeño peppers, diced (remove veins and seeds for a milder option)
- 1 Onion, diced
- 4 Cloves garlic minced
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp paprika
- 1 tsp cumin
- 2 cans diced tomatoes
- 2 Cups Vegetable stock
- 8oz Tomato paste
- 1 can corn
- 1 can Chili beans in sauce
- 1 can black beans (rinsed)
- 1 can kidney beans (rinsed)
- Optional toppings: cheddar cheese, sour cream, hot sauce, green onions, white onion, avocado
Directions for Vegetarian Chili
- In a large pot, heat oil over medium heat. Add the onion, garlic, and both types of peppers. Sauté until the onions are translucent. Be careful not to burn the garlic or brown the onions.
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Sprinkles in the seasoning and spices and sauté for another minute to bloom the spices. Add the tomatoes and stir. Allow the mixture to simmer for about 5 minutes, stirring occasionally.
- Add the tomato paste, vegetable stock, and Nutty Novelties Habanero Honey Peanut Butter. Stir it all until smooth. Allow the chili to simmer uncovered for 10 minutes, stirring occasionally.
- Stir in the chili beans, kidney beans, black beans, and corn. Allow everything to simmer for another 20 minutes, stirring occasionally, so that the beans can absorb the flavor of the chili.
- Serve and garnish with any of the optional toppings. We like to serve it with a sprinkle of cheddar cheese and a dollop of sour cream. For vegans, leave off the cheese and sour cream.
