3 Pepper and Peanut Beef Chili - Taste USA

3 Pepper and Peanut Beef Chili

  • Duration 4 - 8 hours
  • Serving 4 - 6 servings

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! 

Prep time: 10 minutes 
Cooking time: 6 minutes 
Slow cooker time: 4 to 8 hours

Ingredients

  • 1 tbsp (15 mL) oil, preferably peanut
  • 1 lb (500 g) lean ground beef
  • ½ cup (125 mL) diced onion
  • 2 garlic cloves, minced
  • 1 small jalapeno pepper, seeded and finely minced
  • ⅓ cup (75 mL) peanut butter
  • 2 tbsp (30 mL) chili powder
  • 1 tsp (5 mL) each dried oregano leaves and ground cumin
  • ½ tsp (2 mL) salt
  • 1 can diced tomatoes (28 oz/798 mL)
  • 1 can whole tomatoes (28 oz/798 mL)
  • 1 can black beans, rinsed and drained (19 oz/540 mL)
  • 1 tbsp (15 mL) canned chipotle pepper in adobo sauce, minced, or 1 tsp (5 mL) chipotle or regular hot pepper sauce
  • 8 to 10 sweet mini colourful peppers
  • Toppings (optional): Sour cream, grated cheddar cheese and diced avocado

Further informations

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

Per serving:

  • 400 calories,
  • 18 g fat (5 g saturated fat, 0.3 g trans fat),
  • 45 mg cholesterol,
  • 26 g protein,
  • 36 g carbohydrate,
  • 10 g fibre,
  • 12 g sugar,
  • 1200 mg sodium

Directions

  • 1

    Heat oil in a large frying pan over medium heat. Add beef, onion, garlic and ½ the jalapeno, stirring to break up meat. Cook through, about 5 minutes. Drain fat if needed, then return to heat. Add peanut butter and spices to meat. Stir 1 minute. Add to slow cooker.

  • 2

    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. 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.