High Protein Peanut Butter Chili

If you somehow don't know by now, I am obsessed with peanut butter. This dish is a remix combining my Slow Cooker Chili with Maafe (African Peanut Stew). It has a similar flavor to my Peanut Chili Chicken Skillet, but instead served as a delicious slow cooked stew, ready for you when you get home from work. This simple meal prep yields 6 full meals, each with 50 g of protein from the ground beef, beans, and powdered peanut butter. It's also got healthy fats from the extra virgin olive oil and peanuts, in addition to fiber and complex carbs from the beans, peppers, and onions!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large pan over medium heat. Add the ground meat to the pan, and brown over medium heat. Cook until no longer pink over, and transfer to slow cooker

Step 2

Meanwhile, cut your peppers and onions into a medium dice, and add to the pan with chili powder, cumin, and salt. Cook over medium heat (covered) until soft. Add the garlic, cook for about 30 seconds (until fragrant), and transfer the veggies to your slow cooker

Step 3

Drain and rinse the cans of beans. Transfer all the beans, canned tomatoes, cocoa powder, and powdered peanut butter to the slow cooker

Step 4

Mix, cover, and cook for 8 hours on low or 6 hours on high

Step 5

Divide into 6 servings, and garnish with chopped peanuts

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