The Illini have a bye-week and I am headed to San Fran this morning for the Foodbuzz Festival! I’m very excited to meet some of my favorite bloggers and have a weekend packed with tons of wonderful food! Bonus for not missing (another) Illini game due to work or travel!
But before I left, I wanted to share the recipe we tried for last week’s Illini game. Well, technically, not for the game…but that was the intention (we filled up on appetizers on accident so we post-poned the chili a day) 🙂 One of our guests last weekend follows a vegetarian diet, so I knew I had to save the vegetarian entries for their visit.
As this chili was simmering away, someone asked, “What smells like peanut butter?” When I replied, “The chili” the room went silent with darting “OH NO” eyes. We decided at that point to come up with a plan B for dinner…just in case.
I tasted the chili first. And I liked it. But I’m pretty easy to please. The following three judges (Mr. Prevention and our friends), much to everyone’s surprise, also enjoyed the chili! It was most certainly unique, but most importantly…it worked. The flavors melded well and the spiciness of the chili is what I loved most…very strong at first, but didn’t linger.
And the the nutrition stats. While sodium is always a struggle with canned vegetables, broths, etc. this chili packs less than 400 calories and nearly 14 grams of fiber! That is some serious bean action…that we loved!
1 Tbsp olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
1-28 oz can crushed tomatoes, no added salt
1 tsp black pepper
1/2 tsp salt
1/4 tsp cayenne pepper
1 tsp smoked paprika
1 tsp red pepper flakes
2 cups low-sodium vegetable stock
1/2 cup smooth peanut butter
2 (15-oz) cans kidney beans, rinsed and drained
1 (15-oz) can black beans, rinsed and drained
1 (15-oz) can chickpeas, rinsed and drained
1 (15-oz) can whole sweet corn, rinsed and drained
In large stock pot, heat olive oil over medium heat. Add onion and garlic and saute until the onions are translucent, about 4 minutes
Add crushed tomatoes, black pepper, salt, cayenne pepper, paprika, and red pepper flakes. Let simmer for 5 minutes and then add vegetable stock and peanut butter. Stir until well incorporated. Let simmer for 10 minutes.
Reduce heat to low and add all beans and corn. Let simmer for 20 minutes. Serve with shredded cheese. Yield: 8 servings (about 1 1/3 cup each).
Nutrition Information (per serving): 368 calories; 12.8 g. fat; 0 mg. cholesterol; 947 mg. sodium; 48 g. carbohydrate; 13.9 g. fiber; 19.4 g. protein
Result: A surprise victory! This worked…it just did. It you love peanut butter and beans, chances are this chili is your match. It’s also the first vegetarian recipe I’ve made this season and it was most certainly a welcomed change from the traditional chilis week after week. This was flavorful, thick, spicy, and very healthy (albeit a tad high in sodium). Enjoy!
I will miss my baby girl this weekend (I have been told there will be a daddy-daughter weekend with fun activities such as the dog park), but I haven’t been this excited in a long time! Now, I just have to be productive during the flights and catch-up with grading…
See you in Cali! TGIF!!