West African Chili
Celebrate bold, hearty flavors with this irresistible West African Chili, a vibrant fusion of comfort food and global cuisine. This plant-based recipe features a velvety base of smooth peanut butter and crushed tomatoes, infused with warm spices like cumin, coriander, and smoky paprika. Packed with protein-rich kidney beans or black-eyed peas, it’s a satisfying one-pot dish perfect for weeknight dinners or meal prepping. Fresh ginger and garlic provide aromatic depth, while red bell peppers add a pop of color and texture. Garnish with chopped cilantro and roasted peanuts for a touch of freshness and crunch, and serve it over fluffy rice for a wholesome, crowd-pleasing meal. Bursting with flavor and ready in just 45 minutes, this West African-inspired chili is guaranteed to become your new go-to recipe for easy, nutritious comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 large red bell pepper, diced
- 28 ounces crushed tomatoes
- 0.5 cup smooth peanut butter
- 2 cups vegetable broth
- 3 cups cooked red kidney beans (or black-eyed peas)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional, for spice)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro (for garnish)
- 2 tablespoons roasted peanuts (for garnish, optional)
- 2 cups cooked rice (for serving, optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes, until softened.
Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Add the diced red bell pepper and cook for 3 more minutes, stirring occasionally.
Stir in the crushed tomatoes, peanut butter, and vegetable broth. Mix well until the peanut butter is fully incorporated into the liquid.
Add the cooked red kidney beans (or black-eyed peas), ground cumin, coriander, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir to combine.
Bring the mixture to a gentle simmer, reduce heat to low, and let it cook for 20 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning as necessary, adding more salt or spices if desired.
Serve warm, garnished with chopped fresh cilantro and roasted peanuts. Optionally, pair with cooked rice for a complete meal.
Nutrition Facts
Calories |
2901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4177 mg | 182% | |
| Total Carbohydrate | 379.8 g | 138% | |
| Dietary Fiber | 74.0 g | 264% | |
| Total Sugars | 55.5 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 5968 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
