3 Pepper and Peanut Beef Chili

  • 4 servings
  • Preparation
    10 Minutes
  • Cook
    6 Minutes
  • Other
    8 Hours
  • Total
    8 Hours

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! 

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, 19 oz (540 mL), rinsed and drained
    • 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

Instructions

    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.
Notes

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