Recipe: Smoky PB Chicken Chili

Peanut butter is the secret ingredient to this smoky chili

Prep time: 30 min

Cook time: 25 min

Price: $1.97

Weight: 11.5 oz.

Serves: 4

Calories: 427*

Fat: 18g

Carbs: 51 g

Protein: 23 g


1/2 onion, chopped

1 clove garlic, minced

1 tablespoon olive oil

1 14.5-ounce can diced fire-roasted tomatoes

1 6-ounce can tomato paste

1/2 cup peanut butter

1/2 teaspoon salt

1 16-ounce can red kidney beans, rinsed and drained

1/2 red bell pepper, seeded and chopped

1 4.5-ounce can chicken

2 tablespoons roasted peanuts

At Home

Make stock by sautéing onion and garlic in oil until soft, about five minutes. Add canned tomatoes, tomato paste, peanut butter, and salt. Simmer for 20 minutes (stir constantly to prevent burning), then cool and store in an airtight container for up to two days (keep cold). Combine kidney beans and chopped bell pepper in a separate zip-top bag.

In Camp

Pour stock into a pot and add 1.5 cups of water. Bring to a boil on medium-high heat. Reduce heat to low and add the kidney beans, chopped pepper, and chicken. Cover the pot and simmer for 10 minutes, or until hot. Divide chili into bowls and top each serving with peanuts.