Southwest Peanut Butter Chili
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 red 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
- HEAT oil in Dutch oven over medium-high heat. Add ground beef; cook and crumble until no longer pink.
- STIR in onion, green pepper and garlic. Cook 5 minutes, stirring occasionally.
- STIR in chili powder, cumin, salt and red 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%.