Southwest Peanut Butter Chili

prep: 15MIN.
cook: 25MIN.
yield: 6 servings 8 cups


    2 tablespoons Crisco® Pure Vegetable Oil

    1 pound ground beef

    1 medium onion, chopped

    1 green pepper, chopped

    2 cloves garlic, minced

    1 tablespoon chili powder

    2 teaspoons ground cumin

    1 teaspoon salt

    1/4 teaspoon ground cayenne pepper

    1/3 cup Jif® Creamy Peanut Butter

    1 (14.5 oz.) can petite diced tomatoes

    1 (15 oz.) can tomato sauce

    1 (15 oz.) can black beans, rinsed and drained

    1 (15 oz.) can cannellini beans, rinsed and drained

    Crushed tortilla chips, shredded cheese, sour cream and/or chopped cilantro, for garnish


  1. HEAT oil in Dutch oven over medium-high heat. Add ground beef; cook and crumble until no longer pink.
  2. STIR in onion, green pepper and garlic. Cook 5 minutes, stirring occasionally.
  3. STIR in chili powder, cumin, salt and cayenne pepper. Add peanut butter, stirring until melted. Stir in diced tomatoes, tomato sauce, black beans and cannellini beans. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 15 minutes. Garnish as desired.


Serving Size (1/6 of recipe), Calories 500 (Calories from Fat 260), Total Fat 29g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 50mg, Sodium 1470mg, Total Carbohydrate 35g (Dietary Fiber 10g, Sugars 11g), Protein 32g; Percent Daily Value*: Vitamin A 25%, Vitamin C 30%, Calcium 8%, Iron 30%.


  • Creamy Peanut Butter
  • Natural Creamy Peanut Butter Spread Contains 90% Peanuts


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