Peanut Stew Chili
Chili thickened with peanut butter and finished with lime.
Timing: 60 mins
Peanut Stew Chili
Chili thickened with peanut butter and finished with lime.
Timing: 60 mins
Key move
Peanut butter adds body and roasted depth; finish with lime and scallion for lift.
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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.
Burn risk: Spices scorch fast. Keep heat moderate and stir; once fragrant, add liquid or aromatics.
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.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
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.
Scorch risk: Tomato paste can blacken quickly. Keep it moving; if it burns, it will taste bitter.
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.
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.
Lime juice is stirred in, and the stew is seasoned to taste.
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