Ingredients
2 teaspoons oil
½ large white onion, chopped
½ green bell pepper, chopped
½ red bell pepper, chopped
2 garlic cloves, chopped
½ teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
1 tablespoon tomato paste
1 can crushed tomatoes
1 can whole tomatoes
2 cups water
1 can red kidney beans, drained and rinsed
1 can green jackfruit, drained and chopped
¼ cup peanut butter
Directions
By Sherry Coleman Collins, MS, RDN, LD
Instant Pot Version
Select sauté setting on the Instant Pot. Add oil, onion and peppers and cook for 3 minutes, stirring often. Add garlic, salt, cumin, chili powder, and tomato paste, stirring to coat. Cook for 1 minute more, then stir in all remaining ingredients except peanut butter. Add the peanut butter in dollops across the top of the chili. Screw on the lid and cook on the chili setting (or on manual at high pressure) for 10 minutes. Allow to cool for 10 more minutes, then release pressure. Stir soup. If it’s too thin for your liking, boil the mixture using the sauté setting for approximately 5 minutes before serving.
Stovetop Version
Heat a large, heavy-bottomed pot (such as a Dutch oven) over medium heat. Add oil, onion and peppers and cook for 3 minutes, stirring often. Add garlic, salt, cumin, chili powder, and tomato paste, stirring to coat. Cook for 1-2 minutes more, stirring constantly, then stir in all remaining ingredients except peanut butter and bring to a boil, then reduce heat medium-low. Simmer for 25-30 minutes. Stir in the peanut butter and simmer for 5 more minutes.
Serve with your choice of cornbread, tortilla chips, or cinnamon rolls.
Nutrition information per serving:
Calories: 270
Calories from Fat: 70
Fat: 8 g
Trans fats: 0 g
Cholesterol: 0 mg
Carbohydrate: 46 g
Protein: 10 g
Sodium: 330 mg