Peanut Chili


1 pound unsalted roasted peanuts, (4 cups)
1 1/2 tablespoons peanut oil
2 mediums onions, chopped
4 mediums clove garlic, chopped
3 stalk celery, chopped
3 mediums carrots, chopped
2 jalapeno or serrano chilies, seeded and chopped
1 lrg green bell pepper, chopped
2 tablespoons chili powder
2 tablespoons chopped fresh oregano or 1 tablespoon dried 2 tablespoons chopped fresh basil or 1 tablespoon dried 1 tablespoon ground cumin
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper, or more to taste
3 1/2 cups chopped tomatoes, (about 7 medium) or 35-oz. canned chopped 3 1/2 cups vegetable broth
2 tablespoons molasses
Garnish (optional):
Shredded Monterey Jack cheese (optional)
chopped fresh cilantro, (optional)


Place 1/2 cup peanuts in blender or food processor. Pulse on and off very briefly until coarsely chopped. Remove to a plate and reserve for garnish.
Add remaining peanuts to blender or food processor. Pulse on and off until nuts are minced and cling together in clumps.
In large heavy pot, heat oil over medium-high heat. Add onions and garlic and cook, stirring often, until onions are softened, about 8 minutes. Add celery, carrots, chilies and bell pepper and cook, stirring often, 5 to 7 minutes.
Stir in chili powder, oregano, basil, cumin, salt, pepper and cayenne until well combined. Add minced peanuts, tomatoes, broth and molasses and mix well.
Bring to a boil, reduce heat to low, cover and simmer until mixture is slightly thickened and flavors have blended, about 30 minutes.
Adjust seasoning to taste. Serve hot, sprinkled with reserved peanuts. Garnish with cheese and cilantro if desired.




This zesty chili is rich and satisfying, so small portions should do nicely. It is best made a day or so ahead; rewarm over low heat stirring occasionally. Serve with whole-grain bread or over hot fluffy rice to soak up all the liquid.


10.0 servings


Friday, December 10, 2010 - 1:02am


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