3 Pepper and Peanut Beef Chili
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
- Makes: 4 to 6 servings
Ingredients
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 (28 oz/798 mL) diced tomatoes |
| 1 can (28 oz/798 mL) whole tomatoes |
| 1 can (19 oz/540 mL) black beans, rinsed and drained |
| 1 tbsp (15 mL) canned chipotle pepper in adobo sauce, minced, OR chipotle or regular hot pepper sauce |
| 8 to 10 sweet mini colourful peppers |
Toppings (optional)
| Sour cream, grated cheddar cheese and diced avocado |
Directions
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.
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.
Tip: For an easy veggie chili, swap out meat for an additional can of black beans.
Nutrition
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
