I was standing in my kitchen making chili last month and wanted to try something a little different. Kula Baby isn’t a fan of tomatoes, they are too acidic for him. While staring at my pot on the stove a little voice said “put peanut butter in it.” WHAT? Peanut butter? That’s crazy talk!
It turned out to be crazy in a good way. The molasses and peanut butter give the chili a smooth flavor that helps to mute the acidic tomatoes. This doesn’t mean Kula Baby will eat it every time I make it because his taste buds are usually swayed by the direction the wind is blowing that day.
Make this in the crock pot if you are going to be gone for the day and need something ready when you return. Or make in on the stove in under 45 minutes.
Peanut Butter Chili (this recipe is a kiddie portion, double recipe for a family of 4 )
- 1 cup ground turkey
- 1 can organic black beans drained (or one cup of black beans soaked overnight and boiled until soft)
- 1/2 small sweet onion chopped
- 1/2 cup red and yellow bell peppers
- 1/2 cup sweet organic corn I used frozen
- 1 15-oz. can tomatoes diced or chopped
- 1 15-oz. can tomato sauce
- 1 jalapeno pepper optional, seeded and chopped (beware of the jalapeno--do not touch eyes, nose, or anything else sensitive or you'll curse the day you found this website).
- 1 tsp chili pepper your kids will thank you for keeping the chili powder to a minimum
- 1 tsp cumin
- 2 tbsp peanut butter chunky or smooth--go for an all natural variety with no additives
- 2 tbsp molasses great source of iron
- 1 tsp turbinado sugar (agave nectar or maple syrup or another unrefined sugar)
- sea salt
- 1 clove garlic chopped
- lemon juice to taste
Over medium heat saute onion, jalapeno, and garlic for 5-7 minutes until soft. Add turkey and cook until the meat looks cooked through (no pink!). Add cumin and chili powder and mix until meat is coated with spices evenly. Add diced tomatoes, tomato sauce, black beans, bell peppers, corn. Turn heat down to a simmer. Add peanut butter, molasses and stir to combine. Add a little salt. Simmer for a few minutes and taste. Adjust accordingly by adding more peanut butter, molasses, lemon, salt, spices as needed.
Let chili simmer for 30-45 minutes to let the flavors infuse.
Top with grated cheese and serve with a side of cornbread.
Throw everything into the crock pot except the turkey and simmer on low for 5-ish hours. 30 minutes before you want to serve the chili, simply saute the ground turkey in a pan until it is done, add it to the crock pot and let it simmer for 20 more minutes.
Omit the turkey for a vegetarian option. Or use organic, grass-fed beef for a red meat option.
Photo: The Bitten Word
Chuck always uses peanut butter as his secret ingredient for his chilli. He also adds a teaspoon of sugar. Interesting how you got to it intuitively and he learned it from cooking shows and mexican chefs.
This is hilarious – especially with Jim-Dad’s comment. I can’t wait to get Matt to try it.
I really enjoy your blog!
I had a feeling I wasn’t the first one to come up with this crazy idea 🙂 It came to me on Grandma Jane’s birthday so I thought maybe she was guiding me from above…..maybe so! It sure is yummy though!