Peanut Butter Chili: A Spicy, Savory Twist on a Classic Dish

Bold, beefy chili gets an unexpected upgrade from peanut butter for a subtly rich twist that just works.

FOODRECIPES

Essence & Style Team

11/29/20242 min read

A pot of beef chili garnished with cheese, sour cream, and green onions
A pot of beef chili garnished with cheese, sour cream, and green onions

It sounds a little wild, but a spoonful of peanut butter in chili makes perfect sense: it adds a silky body and a deep, nutty richness without overpowering the spices. Think of it as your secret weapon for a chili that tastes like it simmered all day, even if it wasn’t.

Ingredients

  • 1 tablespoon (15 ml) olive oil

  • 1 large onion, finely chopped

  • 3 garlic cloves, minced

  • 500 g (1 lb) ground beef or ground turkey

  • 1 tablespoon (7 g) chili powder

  • 2 teaspoons (5 g) ground cumin

  • 1 teaspoon (2 g) smoked paprika

  • ½ teaspoon (2.5 g) cayenne pepper (optional, for heat)

  • 1 (400 g / 14 oz) can crushed tomatoes

  • 1 (400 g / 14 oz) can kidney beans, drained and rinsed

  • 1 (400 g / 14 oz) can black beans, drained and rinsed

  • 240 ml (1 cup) beef broth or vegetable broth

  • 2 tablespoons (30 g) creamy peanut butter

  • Salt and black pepper, to taste

  • Sour cream, chopped cilantro, and lime wedges, for serving

Instructions

  1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute.

  2. Brown the meat: Add the ground beef or turkey, breaking it up with a spoon. Cook until browned and no longer pink, about 7–8 minutes.

  3. Spice it up: Stir in the chili powder, cumin, smoked paprika, and cayenne (if using). Cook for 1 minute to toast the spices.

  4. Simmer the chili: Pour in the crushed tomatoes, beans, and broth. Bring to a simmer, then lower the heat and cook gently for 20 minutes, stirring occasionally.

  5. Add the peanut butter: Stir in the peanut butter until fully melted and incorporated. Taste and season with salt and pepper as needed.

  6. Serve: Ladle the chili into bowls. Top with sour cream, cilantro, and a squeeze of lime.

Expert Tips:

  • Better the Next Day: Like most chilis, this one tastes even better after a night in the fridge. Make it ahead if you can!

  • Layer the Heat: Adjust the cayenne carefully, the peanut butter softens some heat, but not all of it.

  • Peanut Butter Choice: Stick to unsweetened, natural-style peanut butter for the cleanest flavor. Avoid chunky or sweetened versions.

  • Freezer-Friendly: This chili freezes beautifully. Portion into containers and freeze for up to 3 months.

Disclaimer: The recipes and food recommendations in this article are for general inspiration and enjoyment. Since dietary preferences and restrictions vary, we recommend consulting with a nutritionist or dietitian if you have specific dietary concerns or health conditions. Please note that ingredient availability and cooking times may also vary based on location and personal preferences. Lastly, this page may contain affiliate links, meaning we may earn a small commission if you make a purchase through them at no cost to you. We are also part of the Amazon Associates program.

Chili with Peanut Butter

Serves 3 to 4

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