Is there anything as comforting as a hearty, piping-hot bowl of chili when the air turns crisp and the leaves change?
Um, yes. Extra money in the bank account.
Now that’s comfort. 😉
Luckily this savory Tex-Mex chili has you covered on both fronts! Plus, since it’s fall, simmering a pot of chili means officially means saving on energy bills instead of running them up. Which is helping me feel better about the whole fall thing, since it’s not my favorite season. But I might be coming around to it…
Rich and creamy thanks to a dab of peanut butter and loaded budget-savvy superfoods, this chili will power you up without weighing you down. So you can take the money you saved and
stick it in the bank buy a cozy new sweater. Because fall!
So without further ado, here’s my favorite cheapie chili recipe!
- 2 medium onions, chopped
- 2¼ c water
- 2 cans of beans (your choice; I like pinto, kidney, and/or great northern beans)
- 1 can chopped tomatoes (15 oz)
- 1 can tomato paste (6 oz)
- 3 Tbsp chili powder
- 1 tsp garlic powder
- 2 Tbsp brown sugar (packed) or white sugar
- 2 Tbsp peanut butter
- In a large stockpot, saute onion in cooking spray or water over medium heat for 10 minutes.
- Add water and reduce heat to low.
- Rinse and drain 1 can of beans. Add to pot. Add second can of beans with their liquid.
- Add tomatoes, tomato paste, chili powder, garlic powder, and brown sugar. Stir to combine.
- Reduce heat to low and simmer 15 minutes uncovered, stirring occasionally.
- Turn off heat. Stir in peanut butter. If chili is too thick, add water until desired thickness is reached.
- Delicious topped with a scoop of cooked brown rice!
Tell me about it
- What’s your favorite cheapie recipe?