Smoky Peanut Butter Chili

Total Time

Prep: 25 min. Cook: 4 hours


12 servings (3 quarts)

Updated: Jul. 21, 2022
I eliminated beans from my standard chili recipe and added peanut butter and peanuts just for fun. Wow, was it amazing! I tried it on my family and everyone loved it. —Nancy Heishman, Las Vegas, Nevada
Smoky Peanut Butter Chili Recipe photo by Taste of Home


  • 1 tablespoon peanut oil or canola oil
  • 2-1/2 pounds lean ground beef (90% lean)
  • 1 large green pepper, chopped
  • 1 large red onion, chopped
  • 1 large carrot, peeled and chopped
  • 2 garlic cloves, minced
  • 2 cans (15 ounces each) tomato sauce
  • 2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained
  • 2 cans (4 ounces each) chopped green chiles
  • 1/2 cup creamy peanut butter
  • 1 to 2 tablespoons ground ancho chile pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • Optional: Shredded smoked cheddar cheese and chopped peanuts


  1. In a large skillet, heat oil over medium-high heat; add beef and cook in batches until no longer pink, 7-10 minutes, breaking it into crumbles. Remove with a slotted spoon; drain. Add green pepper, onion and carrot; cook and stir until slightly browned, about 2 minutes. Add garlic; cook 1 minute longer. Transfer meat, vegetables and drippings to a 5- or 6-qt. slow cooker.
  2. Stir in the next 7 ingredients until combined. Cook, covered, on low 4 hours or until vegetables are tender. If desired, sprinkle servings with shredded cheese and peanuts.

Test Kitchen tips
  • For more spice, add more chili powder.
  • Paprika derives from peppers that have been dried and ground. Smoked paprika reverses the process and smokes the peppers before grinding.
  • Store peanut oil in the freezer to extend its shelf life.
  • Nutrition Facts

    1 cup: 279 calories, 15g fat (4g saturated fat), 59mg cholesterol, 878mg sodium, 13g carbohydrate (6g sugars, 4g fiber), 23g protein.