Wednesday! Halfway through the work/school week. This week has been flying by (in a good way) for me. Yesterday, I walked the bridge in Charleston with my friend Jill. I wanted to share just a couple pictures from the walk.
For more gorgeous shots of the Charleston area, check out Mandi’s post (and drool over her cookies) or Christina’s post . I just love Charleston!
I’ve seen intriguing recipes for almond butter/peanut butter chili on both HEAB and the Broccoli Hut . I was very curious and wanted to make some of my own. I made a vegetarian/vegan version and then added shredded chicken to Josh’s dish. I relied heavily on Caroline’s recipe .
Vegan (or not) Peanut Butter Chili
Ingredients
~1-2 teaspoons olive oil
1/4 white or yellow onion, diced
1/4-1/2 cup Spicy V8 Juice (can use tomato sauce or salsa here as well), amount depends on desired thickness (disclaimer: I received this product for free to taste test)
1 cup canned beans (your choice, I used pinto)
1 cup frozen corn, defrosted (or fresh)
1 cup chopped frozen yellow squash, defrosted (or fresh)
1 t chili powder
1 t ground cumin
2 T natural peanut butter
Directions
1. Over medium heat, cook onions in olive oil until tender.
2. Add tomato juice (or salsa), beans, corn, squash, and spices. Bring to a simmer and cover. Cook for ~10-60 minutes (in my opinion, longer is better- brings out the flavor-but whatever you have time for).
3. Add peanut butter, place a lid on the saucepan, and allow peanut flavor to infuse throughout the chili (5 minutes).
4. Remove lid, and stir thoroughly. Serve and enjoy!
The results:
Veg version:
And with chicken:
The peanut butter added a really interesting flavor to the chili. And the V8 added some nice kick. Next time, I want to try adding some peas or other green for color.
Plans for Halloween? Mandi & I are having a special party!
Wednesday! Halfway through the work/school week. This week has been flying by (in a good way) for me. Yesterday, I walked the bridge in Charleston with my friend Jill. I wanted to share just a couple pictures from the walk.
For more gorgeous shots of the Charleston area, check out Mandi’s post (and drool over her cookies) or Christina’s post . I just love Charleston!
I’ve seen intriguing recipes for almond butter/peanut butter chili on both HEAB and the Broccoli Hut . I was very curious and wanted to make some of my own. I made a vegetarian/vegan version and then added shredded chicken to Josh’s dish. I relied heavily on Caroline’s recipe .
Vegan (or not) Peanut Butter Chili
Ingredients
Directions
1. Over medium heat, cook onions in olive oil until tender.
2. Add tomato juice (or salsa), beans, corn, squash, and spices. Bring to a simmer and cover. Cook for ~10-60 minutes (in my opinion, longer is better- brings out the flavor-but whatever you have time for).
3. Add peanut butter, place a lid on the saucepan, and allow peanut flavor to infuse throughout the chili (5 minutes).
4. Remove lid, and stir thoroughly. Serve and enjoy!
The results:
Veg version:
And with chicken:
The peanut butter added a really interesting flavor to the chili. And the V8 added some nice kick. Next time, I want to try adding some peas or other green for color.
Plans for Halloween? Mandi & I are having a special party!
Have you heard about Krista’s Thanks & Giving Food Drive ? I am participating and you should too!