Peanut Butter Chili

Peanut Butter Chili with Pinto Beans

(Yield: 8–10 servings)

Here’s food for thought: Studies consistently show that diets low in meat and high in plant foods are associated with reduced rates of cancer, heart disease and obesity. Now, the latest evidence from Harvard School of Public Health demonstrates that plant protein, specifically peanuts and peanut butter, also reduces type 2 diabetes risk.

To celebrate this great news, The Peanut Institute partnered with Meatless Monday and the Natural Gourmet Institute to create a #PickPeanutProtein recipe contest. The winning recipe, Peanut Butter Chili with Pinto Beans, packs a big 24 grams of plant protein and 14 grams of fiber per serving.



1 Tablespoon extra virgin olive oil
1 large yellow onion, diced
1 red bell pepper, diced
1 Tablespoon sweet paprika
1 Tablespoon chopped garlic
1 teaspoon smoked paprika
1 teaspoon ground mustard
1 teaspoon ground cumin
1 teaspoon cumin seeds
1 teaspoon dried basil
1 teaspoon turmeric
1 Tablespoon tomato paste
1 28-ounce can whole tomatoes, mashed, with juices
3 cups pinto beans, soaked overnight (or 3 15-oz cans)
1 large sweet potato, diced
1 cup peanut butter
6 cups vegetable stock
1 Tablespoon Worcestershire sauce

Fresh basil and cilantro, chopped

1 teaspoon sea salt
½ teaspoon black pepper

Optional toppings: avocado, radishes, cilantro, toasted peanuts



Heat oil in a large pot over medium-low heat. Add onion and sauté until translucent, about 5 minutes. Add bell pepper, cook until softened. Stir in the first eight spices and cook for 1 minute. Stir in tomato paste. Add all remaining ingredients. Bring to a boil, then simmer for about 45 minutes, or until beans are soft and chili has thickened.

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