Peanut Chili

Name: Peanut Chili
Ingredients: 1 pound unsalted roasted peanuts 4 cups; 1 1/2 tablespoons peanut oil; 2 onions mediums, chopped; 4 clove garlic mediums, chopped; 3 stalks celery chopped; 3 carrots mediums, chopped; 2 jalapeno chilies seeded and chopped; 1 green bell pepper chopped; 2 tablespoons chili powder; 2 tablespoons fresh oregano; 2 tablespoons fresh basil; 1 tablespoon ground cumin; 3/4 teaspoon coarse salt; 1/4 teaspoon freshly ground pepper; 1/8 teaspoon cayenne pepper or more to taste; 3 1/2 cups chopped tomatoes; 3 1/2 cups vegetable broth; 2 tablespoons molasses; shredded Monterey Jack cheese optional; chopped fresh cilantro optional

20 ingredients

7 steps

Ingredients

1 pound unsalted roasted peanuts 4 cups
1 1/2 tablespoons peanut oil
2 onions mediums, chopped
4 clove garlic mediums, chopped
3 stalks celery chopped
3 carrots mediums, chopped
2 jalapeno chilies seeded and chopped
1 green bell pepper chopped
2 tablespoons chili powder
2 tablespoons fresh oregano
2 tablespoons fresh basil
1 tablespoon ground cumin
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper or more to taste
3 1/2 cups chopped tomatoes
3 1/2 cups vegetable broth
2 tablespoons molasses
shredded Monterey Jack cheese optional
chopped fresh cilantro optional

Directions

1

Place 1/2 cup peanuts in blender or food processor. Pulse on and off very briefly until coarsely chopped. Remove to a plate and reserve for garnish.
2

Add remaining peanuts to blender or food processor. Pulse on and off until nuts are minced and cling together in clumps.
3

In large heavy pot, heat oil over medium-high heat. Add onions and garlic and cook, stirring often, until onions are softened, about 8 minutes. Add celery, carrots, chilies and bell pepper and cook, stirring often, 5 to 7 minutes.
4

Stir in chili powder, oregano, basil, cumin, salt, pepper and cayenne until well combined. Add minced peanuts, tomatoes, broth and molasses and mix well.
5

Bring to a boil, reduce heat to low, cover and simmer until mixture is slightly thickened and flavors have blended, about 30 minutes.
6

Adjust seasoning to taste. Serve hot, sprinkled with reserved peanuts. Garnish with cheese and cilantro if desired.
7

This zesty chili is rich and satisfying, so small portions should do nicely. It is best made a day or so ahead; rewarm over low heat stirring occasionally. Serve with whole-grain bread or over hot fluffy rice to soak up all the liquid.