Peanut Butter Chili

Peanut Butter Chili

EuroGirl6 1

"Who would have thought beans and peanut butter could go together in harmony? They do, in this satisfying vegetarian chili."

Ingredients 40 m {{adjustedServings}} servings 347 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 754 mg
  • 30%

Based on a 2,000 calorie diet

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  1. Place the diced tomatoes, water, garlic, and bay leaves into a saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes.
  2. After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper to taste. Enjoy with a sprinkle of Cheddar cheese, tortilla chips and smile!
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Reviews 38

  1. 41 Ratings

wagner fields

I would have never thought chili with peanut butter would be good... My brother unexpectadly showed up from college around dinner time asking what we were having... at 5:30 I still had no idea what I was going to make. I hardly had anything in the house but beans... so chili it was, the only problem was I had no ground beef. I very wearly tried this recipe... My kids, 6 and 4, bounded through the door asking what smelled so good! After the first bite they LOVED it... and they HATE my regular chili! My husband did raise his eyebrows a bit after the first bite, I think he will be sticking to my original recipe, but I loved this one and my kids have already asked for it again! I did increase the water as I may have added a bit to much peanut butter... it was really thick. I also added a bit more chili pepper, and half a can of diced tomatoes with green chili's to give it a little more kick. It is better the second day... I had leftovers for lunch. Try it... especially if you need to through something together really quick!


First off, I made this dish exactly according to the recipe, for evaluation. It bugs me to read a recipe review wherein the dish has had so many revisions and changes right out of the box that it bears no resemblance to the original intent. How is one to determine whether to give it a try or not? I do realize, though, that taste is a personal thing. And after taste-testing this chili made to the formula, I thought it might suit me better with a few mods of my own. I tripled the chili powder to 1 tablespoon, added 1/2 tsp cumin, and a pinch each of cinnamon and allspice. For a little more acid, to brighten the flavor just a bit, and some extra spice as well, I added a can of Ro-Tel tomatoes. It was still just a little thicker than I prefer, so in went 1/4 cup or so of vegetable stock (in keeping with the vegetarian label, though I'm no vegetarian). In my opinion, my initial 3 stars went to 4 stars. I'm still wondering about the 3 garlic cloves AND ALSO garlic powder. Next time I'd probably just mince another couple of cloves. Quick and easy, inexpensive and filling! Tastes good, too!


Like the name states, the peanut butter flavor was pretty strong. Since I cooked it, and I knew everything that was in it, I found the peanut butter overpowering. I feel like I wasted bay leaves...and garlic cloves. I should've just used a lot of garlic powder. The reason I'm giving this 5 stars is because my peanut butter loving husband loved it. I cook to make him happy, and this chili did it. I'd give it four stars, but the name clearly states "Peanut Butter Chili". So, if you're a big fan of peanut butter, you have to try this. The second day tasted better, more spicy, and we finished it, so the comments about leftovers tasting better are true!