Smoky Peanut Butter Chili

By in
Smoky Peanut Butter Chili


Prep Time 25 mins
Cook Time 4 hrs
Course Soup
Servings 12 servings


  • 1 tbsp peanut oil
  • 2 ½ lbs lean ground beef
  • 1 bell pepper chopped
  • 1 Vidalia onion diced
  • 1 large carrot peeled and chopped
  • 2 garlic cloves minced
  • 2 cans tomato sauce 15 oz.
  • 2 cans diced tomatoes with basil, oregano, and garlic 14.5 oz., undrained
  • 2 cans chopped green chiles 4 oz.
  • 1/2 cup creamy peanut butter
  • 1 tbsp chili powder add more if you like more heat
  • 1 tsp kosher salt
  • 1 tsp pepper
  • 1 tsp smoked paprika
  • chopped peanuts for garnish
  • shredded cheddar cheese for garnish


  • In a large skillet, heat oil over medium-high heat. Add beef and cook until no longer pink. Drain into a colander.
  • To the same skillet, add green pepper, onion, and carrots. Cook and stir until lightly browned, about 2 minutes. Add garlic and cook 1 minute longer.
  • Transfer meat, vegetables, and drippings to a 5 or 6-quart slow cooker. If you don’t have a slow cooker, you can use a large pot and keep on low heat.
  • Stir in tomato sauce, diced tomatoes, green chilies, peanut butter, chili powder, salt, pepper and paprika. Cook, covered, on low heat for 4 hours or until vegetables are tender.
  • Top with chopped peanuts and shredded cheddar cheese to serve!


Recipe created by Very Stewart, The Very Vera Show.
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