Black Bean Chili with Peanut Butter

4.94 from 15 votes

Black Bean Chili with Peanut Butter

6-ingredient Black Bean Chili with Peanut Butter is a game-changer for quick, healthy dinners. Packed with plant-based protein, fiber, heart-healthy fats, and iron.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: people

Calories: 437kcal

Author: Nisha Melvani

Ingredients

For the chili:

14 ½ ounces diced tomatoes or fire-roasted tomatoes, canned, with juice
3 garlic cloves minced
2 bay leaves
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon cayenne
1 teaspoon chili powder
1 teaspoon garlic powder
30 ounces black beans 2 (15-ounce) cans, or 3 cups cooked, drained and rinsed
⅓ cup smooth peanut butter or sunflower seed butter, almond or cashew butter
Salt and freshly ground black pepper to taste

Optional for serving:

Fresh lime juice to taste
Chopped fresh cilantro for garnish

Instructions

Cook tomatoes: Place the diced tomatoes, garlic, bay leaves, and ½ cup water into a medium saucepan and cook over medium-high heat. Bring to a simmer before reducing the heat to medium-low.
Season: Stir in the cayenne, chili powder, garlic powder, oregano, and thyme. Simmer with the lid on for 15 minutes.
Add beans: Add the black beans and simmer covered for another 5 minutes. Remove the bay leaves.
Add nut butter: Stir in the almond butter until it is fully dissolved and continue to cook unto warmed through.
Season with salt and black pepper.

Notes

Add flaxseed meal and mash some of the beans to thicken the chili instead of adding nut butter for nut-free.
Substitute diced tomatoes with fire-roasted tomatoes to pack in even more flavor.
For a less spicy chili, omit the cayenne.
Simmer the tomatoes with the lid on to prevent the chili from becoming too thick. Add more water or vegetable broth as needed.
Use vegetable broth instead of water for even more flavor.
Storage: Refrigerate leftover Vegan Chili with Peanut Butter in an airtight container for up to 5 days. Reheat on the stovetop or in a microwave. Add water or broth as needed to thin until the desired consistency.

Nutrition