Smoky Peanut Butter Black Bean Chili

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (optional)
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1–2 chipotle peppers in adobo, minced, plus 2 tsp sauce
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) fire-roasted diced tomatoes with juices
• 2 cups vegetable or chicken broth
• 1/3 cup creamy peanut butter (unsweetened)
• 1 tsp brown sugar or maple syrup
• 1 tbsp lime juice
• Salt and black pepper, to taste
• Optional toppings: chopped cilantro, chopped roasted peanuts, avocado, shredded cheese, sour cream, lime wedges

Do This

• 1. Warm oil in a large pot over medium heat. Sauté onion, bell pepper, and jalapeño for 6–8 minutes until softened.
• 2. Add garlic and cook 30 seconds. Stir in tomato paste; cook 2–3 minutes until darkened.
• 3. Add chili powder, cumin, smoked paprika, chipotle, 1 tsp salt, and 1/2 tsp pepper. Cook 1 minute to bloom spices.
• 4. Stir in black beans, tomatoes with juices, and broth. Bring to a simmer, then cook 20 minutes, stirring occasionally.
• 5. In a bowl, whisk peanut butter with a ladle of hot chili liquid until smooth, then stir back into the pot with the brown sugar.
• 6. Simmer 5 more minutes until thick and velvety. Stir in lime juice; taste and adjust salt, pepper, and heat.
• 7. Serve hot with desired toppings like cilantro, chopped peanuts, avocado, cheese, or sour cream.

---

Why You’ll Love This Recipe

• Peanut butter gives the chili a luscious, velvety body without cream or cheese.
• Smoky chipotle, cumin, and fire-roasted tomatoes create big, cozy flavor in under an hour.
• Black beans make it hearty, protein-packed, and naturally gluten-free.
• Perfect for meal prep: it tastes even better the next day and freezes well.

Grocery List

• Produce: 1 large yellow onion, 1 red bell pepper, 1 jalapeño (optional), 3 cloves garlic, 1 lime, fresh cilantro, 1 avocado (optional for topping)
• Dairy: Sour cream or plain Greek yogurt (optional topping), shredded cheddar or Monterey Jack cheese (optional)
• Pantry: Olive oil, tomato paste, chili powder, ground cumin, smoked paprika, ground cinnamon (optional), kosher salt, black pepper, canned chipotle peppers in adobo, 2 cans black beans, 1 can fire-roasted diced tomatoes, vegetable or chicken broth, creamy peanut butter (unsweetened), brown sugar or maple syrup, roasted peanuts (optional topping), tortilla chips or cornbread (for serving, optional)

Full Ingredients

For the Peanut-Butter Black Bean Chili

• 2 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups)
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (optional for extra heat)
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp ground cinnamon (optional, for subtle warmth)
• 1–2 chipotle peppers in adobo, minced, plus 2 tsp adobo sauce (adjust to taste)
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) fire-roasted diced tomatoes, with juices
• 2 cups vegetable broth or low-sodium chicken broth
• 1/3 cup creamy peanut butter, unsweetened and well-stirred
• 1 tsp brown sugar or pure maple syrup
• 1 tbsp freshly squeezed lime juice (about 1/2 lime), plus extra to taste
• Water or extra broth as needed to adjust consistency

Optional Toppings & Serving

• Chopped fresh cilantro
• Chopped roasted peanuts
• Diced avocado
• Shredded cheddar or Monterey Jack cheese
• Sour cream or plain Greek yogurt
• Lime wedges
• Tortilla chips, cooked rice, or warm cornbread on the side

Step-by-Step Instructions

Step 1: Prep your ingredients

Dice the onion and red bell pepper into small, even pieces so they cook at the same rate. Seed and mince the jalapeño if using (leave some seeds in if you like extra heat). Mince the garlic. Rinse and drain the black beans. Open the can of fire-roasted tomatoes. Measure out the tomato paste, peanut butter, spices, and chipotle peppers so everything is ready to go once you start cooking.

Step 2: Soften the aromatics

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. When the oil is shimmering, add the diced onion, bell pepper, and jalapeño. Cook, stirring occasionally, for 6–8 minutes, until the vegetables are softened and the onion is turning translucent with just a hint of golden color on the edges. Sprinkle in about 1/2 teaspoon of the salt to help the vegetables release their moisture. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant but not browned.

Step 3: Toast the tomato paste and spices

Stir in the tomato paste and cook for 2–3 minutes, pressing it into the bottom of the pot. It should darken slightly in color; this deepens the flavor of the chili. Add the chili powder, ground cumin, smoked paprika, optional cinnamon, chipotle peppers, adobo sauce, remaining 1 teaspoon salt, and the black pepper. Cook the mixture for about 1 minute, stirring, to bloom the spices. The pot should smell very aromatic at this point.

Step 4: Add beans, tomatoes, and broth

Add the black beans and fire-roasted tomatoes (with their juices) to the pot. Pour in the broth and stir well, scraping up any bits stuck to the bottom of the pot. Bring the mixture to a gentle simmer over medium-high heat, then reduce the heat to maintain a low, steady simmer. Aim for small, lazy bubbles breaking the surface (roughly 190–200°F / 88–93°C if you are using a thermometer). Simmer uncovered or partially covered for 20 minutes, stirring occasionally. The chili will thicken slightly as the beans break down and the flavors meld.

Step 5: Stir in the peanut butter

Ladle about 1 cup of hot liquid from the pot into a heatproof bowl. Add the peanut butter to that bowl and whisk until completely smooth and emulsified. This step helps prevent clumps. Pour the peanut-butter mixture back into the chili and stir to combine. Add the brown sugar or maple syrup. Continue to simmer on low heat for another 5 minutes, stirring occasionally, until the chili is creamy, thick, and velvety. If it becomes too thick for your liking, stir in a splash of water or extra broth to loosen it slightly.

Step 6: Finish and adjust seasoning

Turn off the heat and stir in the lime juice. Taste the chili and adjust the seasoning: add more salt if the flavors taste flat, more lime juice for brightness, or an extra spoonful of adobo sauce if you want more smoky heat. If you prefer a smoother texture, you can partially blend the chili with an immersion blender, pulsing just a few times to thicken it while still leaving plenty of whole beans intact.

Step 7: Serve the chili

Let the chili rest for 5 minutes to cool slightly and thicken further. Ladle into warm bowls. Top with chopped fresh cilantro, chopped roasted peanuts for crunch, diced avocado, shredded cheese, and a dollop of sour cream or Greek yogurt if you like. Serve with lime wedges for squeezing over the top and pair with tortilla chips, rice, or cornbread for a complete, hearty meal.

Pro Tips

• Balance the heat: Start with 1 chipotle pepper and taste before adding more; those little peppers are powerful.
• Use good peanut butter: Choose a natural, unsweetened creamy peanut butter. Stir it well before measuring so the oil is evenly distributed.
• Control thickness: If the chili is too thick, add warm broth a little at a time. If it is too thin, simmer uncovered for an extra 5–10 minutes to reduce.
• Better the next day: Like most chilis, this one tastes even richer after a night in the fridge as the flavors meld.
• Make it milder: Skip the jalapeño and use only the adobo sauce (no peppers) for gentler smokiness without too much spice.

Variations

• Meaty version: Brown 1 pound of ground turkey, chicken, or beef in the pot before adding the vegetables. Drain excess fat, then proceed with the recipe, adding 1/2 cup extra broth if needed.
• Slow cooker method: Sauté the onion, peppers, garlic, tomato paste, and spices on the stovetop as written, then transfer to a slow cooker with the beans, tomatoes, and broth. Cook on low for 6–7 hours or high for 3–4 hours. Stir in the peanut butter mixture and lime juice at the end and cook 10–15 minutes more.
• Extra veggie chili: Add 1 diced zucchini or 1 cup corn kernels (fresh or frozen) along with the beans and tomatoes for more texture and sweetness.

Storage & Make-Ahead

Let the chili cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. Reheat gently on the stovetop over low to medium-low heat, stirring occasionally and adding a splash of water or broth if it has thickened too much. For longer storage, freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator before reheating. This recipe is excellent for meal prep: make a big batch on the weekend and enjoy it for lunches or quick dinners throughout the week.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, without toppings): about 360 calories, 16 g protein, 15 g fat, 44 g carbohydrates, 13 g fiber, and 780 mg sodium. Values will vary based on specific brands of broth, peanut butter, and any toppings you add.