Is there anything yummier than peanut butter? Any food more versatile? A cheaper protein source that pleases grown-ups and kids alike? For me, the answer is definitely no. We’re a peanut butter family. We all love it in sandwiches, on noodles with broccoli and tofu (another recipe on my blog), as a dipping sauce, on apples, celery… on a spoon… on my finger… I even prefer it over almond or cashew butter.

Another thing I love is when one of my favorite things to cook happens to be another person’s favorite thing to eat. My burritos are one of those items. And now, this chili is another. How could it not be? Because, PEANUT BUTTER.

Full disclosure, I adapted this from Elisabeth Rozin’s Ethnic Cuisine. As I’ve said before, it’s my all-time favorite cookbook. The original recipe called for ground beef, but I’ve made it vegan and way more awesome.

African lentil chili – serves 6-8

2-3 tbsp oil

1 lrg onion, chopped

2 lrg red bell peppers, chopped

2 Hatch green chiles (or other chile), halved and sliced

2 15-oz cans tomato sauce

1/4 cup barbecue sauce

2-3 tbsp (vegan) worcestershire sauce

3 cups frozen corn, roasted, if possible

5 cups cooked lentils, de Puy or other green/brown variety

1 tbsp Tabasco, or to taste

1 cup peanut butter

Salt and pepper to taste

Serving suggestion- serve over roasted sweet potatoes

Preheat a Dutch oven over medium heat. Add oil and onion, and saute for 5-7 minutes until soft and translucent. Add the bell peppers and the chiles, and cook, stirring, until soft. Add the tomato sauce, barbecue sauce, and worcestershire sauce. Let simmer for a minute, then add the corn. Let simmer until thick, and then add the lentils. Add the Tabasco and peanut butter, and let simmer until the desired thickness, about 5 minutes. Add the salt and pepper, to taste. Serve on top of roasted sweet potato halves.