Peanut Chili
Source of Recipe
the web
List of Ingredients
1 lb. unsalted roasted peanuts (4 cups)
1 1/2 Tbs. peanut oil
4 tsp. chopped garlic
3 stalks celery, chopped
3 medium carrots, chopped
1 14.5 oz can of diced tomatoes w/chopped jalapeno
2 14.5 oz cans of diced tomatoes w/chopped onion and bell pepper
2 14.5 oz cans of diced tomatoes w/basil, oregano, and garlic
2 Tbs. chili powder
2 Tbs. chopped fresh oregano or 1 Tbs. dried
2 Tbs. chopped fresh basil or 1 Tbs. dried
1 Tbs. ground cumin
3/4 tsp. salt
1/4 tsp. pepper
1/8 tsp cayenne pepper, or more to taste
3 1/2 cups vegetable broth
2 Tbs. molasses
Shredded Monterey Jack cheese for garnish (optional)
Recipe
Place the peanuts in blender or food processor. Pulse on and off until nuts are minced and cling together in clumps.
In a large frying pan or skillet, heat oil over medium-high heat. Add garlic, celery and carrots and cook, stirring often, 5 to 7 minutes.
Put tomatoes and vegetable broth in a large large crock pot. Stir in minced peanuts, chili powder, oregano, basil, cumin, salt, pepper, cayenne and molasses until well combined. Transfer cooked garlic, celery and carrots to the crock pot. Set the temperature depending on how fast you want the chili to cook: low for 4-6 hours, high for approx. 2 hours. Stir occasionally.
Adjust seasoning to taste. Serve hot. Garnish with cheese if desired.
Makes 12 servings.
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