Peanut Butter Chicken Chili

PB & Chili anyone?

It has been said there is a tradition among some to always serve peanut butter with chili, either on the side with crackers or as peanut butter sandwiches, so why not?

Serves 4


  • 1 tablespoon extra virgin olive oil
  • 1/2 cup chopped white onion (about 1 small or 1/2 medium onion)
  • 1 large garlic clove, minced
  • 1 red bell pepper, seeded and chopped
  • 1 jalapeno pepper, seeded and minced
  • 1/2 pound ground chicken
  • 1 (15-ounce) can diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 1/2 cup peanut butter, crunchy or smooth
  • 1/2 teaspoon kosher salt, or more to taste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground oregano
  • Freshly ground black pepper, to taste

Serve with (Optional):

  • Peanut Butter
  • 2 tablespoons roughly chopped roasted peanuts
  • Sour Cream


  1. Heat oil in a Dutch oven or heavy-bottomed pot over medium heat. Add in the chopped onion and cook, stirring, until tender and translucent, about 5 minutes. Add in the garlic and red bell pepper and cook, stirring, for 1 minute. Add in the ground chicken and cook, stirring occasionally to break up the meat, until no longer pink, about 5 minutes.
  2. Add in the rest of the ingredients for the chili, stir, and bring to a boil over medium heat. Reduce heat to low, and simmer at least 2 hours, stirring occasionally.
  3. Top each serving with a half tablespoon each of peanut butter and chopped roasted peanuts, as well as a dollop of Greek yogurt or sour cream, if desired.
  4. Store any cooled leftovers in an airtight container in the refrigerator for 2-3 days.