Peanut Stew Chili
Chili thickened with peanut butter and finished with lime.
60 min total, minimal dishes
Timing: 60 mins
Peanut Stew Chili
Chili thickened with peanut butter and finished with lime.
60 min total, minimal dishes
Timing: 60 mins
Key move
Peanut butter adds body and roasted depth; finish with lime and scallion for lift.
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Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Stockpot8+ qt
- Cutting Board
- Chef's Knife
- Whisk
The Mise en Place
5 of 18Your prep station before cooking begins
The Protein (0/5)
Mixed household? Split the plate.
One shared base meal, two finishing paths—so you're not running two separate kitchens.
Shared base
- • Make one big batch (beans + veg).
- • Freeze 2–4 portions immediately for future tired nights.
- • Serve with a fast side (salad kit, vegetables, fruit).
Finishers
- • Fiber-forward finish: extra beans, chopped onions, lime, hot sauce.
- • Familiar finish: add a small amount of cheese or a meat-based alternative for others.
- • Use swaps if toppings are getting heavy week after week.
My peanut butter got all lumpy and wouldn't blend in.
Ah, that happens! Peanut butter can seize up. The trick is to temper it. Ladle a bit of your hot broth into the peanut butter first, whisk it into a smooth paste right in its bowl,…
The chili tastes a bit flat, like something's missing.
I hear you. It sounds like the spices didn't get a chance to really wake up. Next time, make sure to toast your cumin, paprika, and chili powder with the aromatics for about a minu…
Chef's Notes
Roast peanuts before adding to stew for deeper flavor. Toast until fragrant, then cool completely before grinding.
Braising low and slow is key. Ensure liquid covers ingredients; add more broth if needed during cooking.
Serve hot with a dollop of plain yogurt or sour cream to balance the richness. Cilantro adds freshness.
Stew tastes even better the next day. Make it a day ahead and gently reheat on the stovetop.
The Method
BLOOM
Heat oil in a large pot over medium-high. Add onion and pepper. Cook 5 minutes until softened. Add garlic and spices. Cook 1 minute until fragrant.
Garlic scorching: Garlic burns rapidly once fragrant; if it darkens too quickly, move the pot off the heat.
Onions and peppers are softened, and garlic and spices are fragrant.
BROWN
Add ground meat. Cook until browned, breaking up with spoon, 5-7 minutes.
Grease saturation: Too much rendered fat will make the stew feel oily; drain excess fat before adding liquids.
Ground meat is fully browned and any excess fat has been drained.
BUILD
Add tomato paste (2 tbsp). Cook 1 minute. Add tomatoes, beans, and broth. Bring to a simmer.
Tomato paste scorching: Tomato paste burns quickly. If it sticks to the bottom, add a splash of broth early to deglaze.
Tomato paste has cooked for 1 minute, and the mixture is simmering.
THICKEN
Whisk in peanut butter until smooth. Simmer 30-40 minutes until thickened.
Bottom scorching: Peanut butter solids settle quickly. Stir occasionally to prevent the sugars from burning on the base.
Peanut butter is fully incorporated, and the stew has thickened to a rich, coating consistency.
FINISH
Off heat, stir in lime juice (30 mL). Season with salt and pepper. Garnish with scallions.
Over-acidifying: Too much lime juice can overpower the savory, earthy peanut notes; add to taste.
Lime juice is stirred in, and the stew is seasoned to taste.
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